Gluten-Free Vegan Creole Jalapeno Hush Puppies

Total Time:
40 min
30 min
10 min

45 hush puppies

  • 2 cups brown rice flour
  • 1 cup yellow cornmeal
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 4 ounces jalapeno, finely diced
  • 4 ounces vegan butter, melted
  • Olive oil, for deep-frying
  • In a bowl combine the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt and jalapenos. Mix thoroughly with spoon. Add the vegan butter and 1 1/2 cups water, and mix well until the ingredients form a wet mixture.

  • For the mixture into balls, 1 tablespoon per ball.

  • Fill a tabletop deep-fryer with olive oil and heat to 350 degrees F (see Cook's Note). Fry the hush puppies in batches of 10 to 20 until light brown, 3 to 4 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: For stovetop frying, fill a large, heavy pot with about 3 inches of olive oil and heat to 350 degrees F over medium-high heat. Fry the hush puppies for 2 minutes, then turn and poke a little whole into each one using a knife or fork--this will help ensure the inside cooks evenly.

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