If you’ve been missing this southern staple, get ready — my extra crispy gluten-free hush puppies are about to bring it all back. A simple blend of cornmeal, gluten-free flour, and a chef’s kiss spice mix comes together with buttermilk for a shatteringly crispy shell and fluffy, flavorful interior. The prep is effortless, and one easy trick makes these so spot-on, nobody will ever guess they’re gluten-free.
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Actually Easy Gluten-Free Hush Puppy Recipe
Back in the day I could eat my weight in Long John Silvers’ hush puppies. I’m convinced that is the only thing that kept the franchise going so long. #isaidwhatisaid Now, my easy peasy version of gluten-free hush puppies means this savory fritter is making an official comeback!
When researching a GF hush puppy recipe I strategized what was necessary and what I wanted to do away with. First, I wanted my cornmeal fritters to have a balance of a crisp outer shell, but with a soft, tender middle. Similar to creating a legendary gluten-free cornbread recipe, it means landing on the right balance of gluten-free flour and cornmeal.
To hold the mixture together I opted for buttermilk because the higher fat content coats and softens the GF starches, while keeping a traditional southern flavor. To make sure all the liquid has been absorbed and avoid a dense, heavy fritter, letting the batter rest for 10 minutes is all it takes.
Lastly, I wanted a copycat Long John Silvers taste, but if you are familiar with my super simple gluten-free dinner recipes you know I love efficiency (or I’m just lazy 🤷♀️). I wanted the same flavor, but didn’t want to mess around with grating onions or extra prep. I leaned into pantry staple spices for a dump and mix homemade hush puppies that doesn’t skimp on taste!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Whisk dry, wet, the magic behind a brief wait.
In a large bowl whisk together the dry ingredients – gluten-free flour, gluten-free certified cornmeal, a bit of sugar, and the spices. In a separate bowl whisk together the buttermilk, egg, then stir them together.
When frying hush puppies it takes about 10 minutes for the oil to come up to 350℉. This also gives time for the batter to rest. You’ll want the GF starches to absorb all the liquid so you don’t end up with dense, gummy hush puppies.
Easy scoop method
I feel like the kitchen tool I talk about the most is cookie scoops and making fritters is another reason I love them. I use a medium sized scoop because the dough releases cleanly and evenly for nice round balls. Otherwise use two spoons to scrape the dough into the oil.
Frying to golden perfection
Once your oven comes to 350℉ (I use my instant read thermometer to quickly check and make sure it maintains the correct temp), drop about 6-7 hush puppies into the oil. Fry for 3-4 minutes, rotating them a couple times.
Maintaining the right oil temp helps the interior cook at the same rate as the exterior. Otherwise you might up end up with overly browned puppies with undercooked middles.
Transfer them to a paper towel-lined baking sheet and move on to the next batch. If you’d like to keep them warm during frying, pop the baking sheet in a 200℉ oven.
What Else Is Good To Know?
Of course hush puppies are begging to be dipped! My kids like ketchup, but we also like tartar sauce, remoulade, or this famous comeback sauce from my southern gluten-free fried green tomatoes. Since malt vinegar is a no-no on a GF diet, sometimes a simple squeeze of lemon tastes just as good.
If you don’t have buttermilk on hand, swap out 2% milk, or make your own. Add 1 tablespoon vinegar to a liquid measuring glass and pour in milk, or non-dairy milk, to reach 3/4 cup. Stir, let sit for 5 minutes, and use.
Have leftovers? Skip the microwave for reheating and instead use an air fryer at 350℉ for 4-5 minutes. They come out completely revived and just as good!
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Crisp & Fluffy Gluten-Free Hush Puppies Recipe
Ingredients
- 1 cup (158 g) yellow cornmeal, gluten-free certified
- ¾ cup (115 g) all purpose gluten-free flour
- 2 tablespoons (26 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground black pepper
- ¾ cup (184 g) buttermilk
- 1 large egg
- oil, for frying
Instructions
- In a large bowl whisk together the cornmeal, flour, sugar, baking powder, salt, onion powder, paprika, garlic powder, baking soda, and pepper.1 cup yellow cornmeal, ¾ cup all purpose gluten-free flour, 2 tablespoons granulated sugar, 1 ½ teaspoons baking powder, 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon baking soda, ¼ teaspoon ground black pepper
- In a separate bowl, whisk together the buttermilk and egg. Add the liquids to the dry mixture and stir until well combined. Let the batter rest for 10 minutes. This helps the GF starches hydrate so you have a nice fluffy interior.¾ cup buttermilk, 1 large egg
- Meanwhile, heat 2 inches of oil over medium heat in a large cast-iron or deep heavy skillet until it reaches 350°F. This usually takes about 10-15 minutes. Line a large baking sheet with paper towels and set aside. If you'd like to keep the hush puppies warm while frying, place the baking sheet can go in a 200℉ oven.
- For the easiest and quickest release, use a medium 2 tablespoon cookie scoop to drop the batter into the oil. Otherwise, use 2 spoons, one to scoop the batter and one to push the batter off. I fried about 6 at a time as to not overcrowd the pan, which brings down the oil temp.
- Fry until golden brown, about 3 to 4 minutes, flipping halfway through. Remove hush puppies using a slotted spoon to drain on the paper towels. Repeat with the remaining batter and serve immediately.
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