Crisp & Fluffy Gluten-Free Hush Puppies Recipe

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.

Prep Time 15

Cook Time 15

Total Time 30

Servings 2 hush puppies

Author Melissa Erdelac

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

While the batter is resting, preheat the oil, which takes about the same amount of time.

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.

Nutrition