I'm from the South, in case you didn't know, so I love me some hush puppies. These are the gluten free (and vegetarian) version of my Dad's recipes and I use them everywhere. I mean, hush puppies work great in this panzanella, or simply served with beans and rice, fish, or as a fun taco filling!
Whisk together the cornmeal, flour, baking powder, sugar, salt, black pepper, baking soda, cayenne, and red onion in a mixing bowl. In a separate small bowl whisk together the egg, yolk, and buttermilk together until completely combined.
Whisk the wet and dry ingredients together until just combined and let rest for 10 minutes. In a large stock pot or a mini electric fry pot heat oil to between 350°F and 360°F, keeping the oil at a steady temperature. Once the oil is hot enough use a mini ice cream scoop to drop rounded mounds of batter into the hot oil.
After 10 to 15 seconds the hushpuppies will float to the surface, once they start to turn golden brown gently rotate the hushpuppies in the oil so that the other side turns a rich golden brown as well. Each batch of hushpuppies should cook up in about 60 seconds total. Remove hushpuppies with a slotted spoon, place on a paper towel-lined plate, and sprinkle with salt. Serve immediately or use in this panzanella salad.
Food styling and photography by Meg Van Der Kruik of Beard and Bonnet