Gluten-Free Hush Puppies

Ingredients

• 1 cup gluten-free cornmeal
• 3/4 cup white rice flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon seasoned salt or regular salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon chipotle powder, optional
• 1/4 teaspoon xanthan gum
• 2 quarts vegetable oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 1 large egg, beaten

Directions

1. Combine the cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder if you’re using it, and xanthan gum in a medium bowl, giving everything a good whisk so the leavening is evenly mixed.
2. Set a Dutch oven over high heat and warm the oil to 350 degrees F, then lower or raise the flame as needed to keep it there. Cover a rimmed baking sheet with paper towels.
3. In a separate medium bowl, whisk the onion, garlic, milk, and egg. Add this mixture to the dry bowl and stir just until the batter is mostly smooth, with some lumps still hanging around.
4. Scoop the batter into the hot oil, using about 2 teaspoons for each hush puppy, and keep going until you have a dozen in the pot. Cook for 2 minutes, then roll them over. Continue frying until they are a rich deep golden brown, about 2 minutes more. Lift the hush puppies out of the oil with a skimmer and move them onto the lined baking sheet. Do the same with the rest of the batter. Serve warm.