• Finely chop the onion—avoid mincing or grating, as that releases too much moisture and can make the batter too thin.

  In a medium bowl, whisk together the milk and egg, then stir in the chopped onion. Set aside.
  ½ cup whole milk, 1 small yellow onion, 1 large egg
• In a large bowl, whisk together the cornmeal, white rice flour, sugar, baking powder, baking soda, salt, and xanthan gum.
  1 cup fine or medium-ground gluten-free cornmeal, ¾ cup white rice flour, 3 tablespoon granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon xanthan gum
• Pour the wet ingredients into the dry and stir just until combined.
• Heat oil in a Dutch oven or deep fryer over medium heat to 300°F.
  6 cups neutral oil for frying
• Drop the batter by rounded tablespoons into the hot oil, about 10 at a time, without overcrowding. Fry for about 5 minutes, turning occasionally, until golden brown and the centers reach 165°F.
• Use a slotted spoon to transfer hush puppies to a wire rack to drain excess oil.
• Repeat with the remaining batter.
• Serve warm with honey butter.

For the Honey Butter:

• Add the honey to the softened butter and gently stir or mash until fully combined.
  ½ cup salted butter, 2 tablespoon pure honey