Gluten-Free Pimiento Cheese Hushpuppies
I’ve been living a gluten free lifestyle for about 7 years now after learning I had hashimotos- an autoimmune disease affecting my thyroid. some of the foods I miss the most happen to be southern favorites like fried okra, fried shrimp and hushpuppies. I decided to make a gluten-free version of hushpuppies with another southern twist- adding prepared pimiento cheese to the batter. I’ve finished the recipe with a fabulous southern dipping sauce- made with red pepper or jalapeño jelly. these gluten-free pimiento cheese hushpuppies are sure to hit a delicious fried treat craving.
the inspiration:
years ago while enjoying summer holidays at my parents lake house, I found a pimiento cheese hushpuppy recipe in an older Martha stewart magazine. it used normal flour, vegetable oil and sugar. I decided to make a gluten-free version that was also fried in heart healthy avocado oil. they are a touch more delicate than traditional hushpuppies when frying so make sure your oil is hot enough and you may need to gently loosen the bottoms before flipping. the result is fluffy, crunchy and irresistbly cheesy. serve more pimiento cheese on the side and warmed red pepper or jalapeño jelly for dunking.
gluten-free pimiento cheese hushpuppies ingredients:
here is the ingredient line up…
- cornmeal: a main component of traditional hushpuppies.
- buttermilk: the liquid in the recipe that also tenderizes.
- gluten-free flour: I use an all purpose gluten-free flour.
- baking powder and salt: season and allow the hushpuppies to rise.
- pimiento cheese: you can use homemade or a pre-prepared version.
- frying oil: I use heart-healthy avocado oil to fry the hushpuppies.
- red pepper jelly: you can use jarred habanero jelly, jalapeño or red pepper. I also add diced fresh jalapeños to add color and texture.
how to make:
this recipe is simple to make, but components come together quickly. make sure to read the recipe ahead of time, and have all of your ingredients and cooking utensils measured and ready to go.
you’ll first whisk together the dry ingredients, then slowly incorporate the wet ingredients. meanwhile, begin warming your pepper jelly in a small saucepan and heating your cooking oil. with a meat thermometer, you can test that your oil is hot enough- you’ll want it around 375 degrees which takes about 4-5 minutes to heat. finally, it’s time to cook! use a small scoop to drop hushpuppy batter into the hot oil. fry on the first side 2-3 minutes, gently loosen bottom with spatula, then flip to finish frying on the second side for a couple more minutes.
you’ll set them on a paper towel-lined sheet to quickly drain then finish with a sprinkling of salt. serve right away with the delicious sweet & spicy sauce!
Gluten-Free Pimiento Cheese Hushpuppies
Ingredients
- 4 cups avocado oil
- 1 cup cornmeal
- ½ cup gluten-free All Purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 Tablespoons fresh jalapeño minced, separated
- ¾ cup buttermilk
- 2 cups prepared pimiento cheese separated in half
- flaky salt for finishing
- 1 cup jarred jalapeno or red pepper jelly to serve
Instructions
- Begin by preparing your work station for frying. Add avocado oil to a large heavy bottomed saute pan with a lip. Line a sheet pan with parchment paper, followed by paper towels, to drain hushpuppies.
- In a small saucepan, add the pepper jelly and 1 Tablespoon fresh minced jalapeño over low heat and whisk until it thins into a pourable sauce consistency. Set aside.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt and remaining minced jalapeño. Stir in buttermilk and pimiento cheese, combining well, but careful not to overmix.
- Begin heating avocado oil over medium high heat, about 4-5 minutes, or until oil reaches 375 degrees. If you add hushpuppies to oil too early, they will stick.
- Working in two batches, add tablespoon spoonfuls of batter to the pan and fry on the first side, 2-3 minutes. When flipping, you may need to gently loosen the bottom of the hushpuppy with a spatula. Flip and fry 2 more minutes until golden. Transfer to paper towels to drain and sprinkle with flaky salt.
- Serve immediately with warmed jelly and remaining pimiento cheese on the side for dipping and serving.
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