| INGREDIENT | PROCEDURE |
|---|---|
Gluten-free cornmeal1 cup White rice flour3⁄4 cup Granulated sugar3 tbsp Baking powder2 tsp Seasoned salt regular salt1 tsp Baking soda1⁄2 tsp Chipotle powder1⁄2 tsp Xanthan gum1⁄4 tsp | 1 In a medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum. |
| INGREDIENT | PROCEDURE |
|---|---|
Onion powder, finely chopped1⁄2 tsp Garlic powder, minced1⁄2 tsp Milk1⁄2 cup Egg, beaten1 unit | 1 In a medium bowl, whisk together onion, garlic, milk, and egg. |
| INGREDIENT | PROCEDURE |
|---|---|
Prepared dry mix1 batch Prepared wet mix1 batch | 1 Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain. |
| INGREDIENT | PROCEDURE |
|---|---|
Vegetable oil2 quart Prepared batter1 batch | 1 Heat oil in a Dutch oven overhighheat to350°Fand adjust flame to maintain temperature.2 Line a rimmed baking sheet with paper towels.3 Drop batter, about[1 scant tablespoon]at a time, into hot oil until you have a dozen hush puppies.4 Fry until deep golden brown, about3 minutes, turning occasionally.5 Remove hush puppies from the oil with a skimmer.6 Transfer to prepared baking sheet.7 Repeat with remaining batter.8 Serve warm. |