Is there anything more comforting than the smell of something savory frying up in the kitchen? I think not. And if you’ve been missing out on that classic Southern side dish because of gluten, my friend, those days are over. These Perfect Gluten-Free Hushpuppies are about to become your new go-to. They’re crispy on the outside, tender and fluffy on the inside, and packed with so much flavor, no one will ever guess they’re gluten-free. They’re the perfect partner for a fish fry, a bowl of chili, or just because it’s Tuesday.
Table of Contents
Table of Contents
Why You’ll Love This Gluten-Free Hushpuppies Recipe
- Surprisingly Simple: Made with a straightforward gluten-free flour blend, these come together in a flash.
- Family-Friendly Fun: Kids love them, adults adore them. They’re a crowd-pleaser every single time.
- Nostalgic & Delicious: They taste just like the classic version, delivering that perfect crunch and cornbread-like interior we all crave.
Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup finely ground yellow cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon paprika (optional, for a little warmth)
- 1 large egg, beaten
- 3/4 cup buttermilk (see tip for easy substitute!)
- 1 small onion, finely grated
- Vegetable oil, for frying
Gluten-Free Hushpuppies Recipe
- Total Time: 30 minutes
- Yield: Approximately 20 hushpuppies 1x
Description
Discover the ultimate Gluten-Free Hushpuppies Recipe Get expert tips for crispy golden results every time Your perfect side dish is here
Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup finely ground yellow cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 large egg, beaten
- 3/4 cup buttermilk
- 1 small onion, finely grated
- Vegetable oil, for frying
Instructions
- In a large mixing bowl, whisk together your dry ingredients: the gluten-free flour, cornmeal, sugar, baking powder, baking soda, salt, and paprika.
- In a separate bowl, combine the wet ingredients: the beaten egg, buttermilk, and grated onion.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, a few lumps are perfectly fine—overmixing is the enemy of a tender hushpuppy!
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 365°F (185°C). A candy thermometer is super helpful here.
- Once the oil is hot, carefully drop tablespoon-sized balls of batter into the oil. Don’t overcrowd the pot; fry in batches.
- Fry for 2-3 minutes, turning occasionally, until they are a beautiful, deep golden brown on all sides.
- Use a slotted spoon to transfer the hushpuppies to a paper towel-lined plate to drain. Serve immediately while they’re hot and deliciously crispy!
Notes
A recipe for crispy, tender, and fluffy gluten-free hushpuppies. This classic Southern side dish is surprisingly simple, family-friendly, and perfect for a fish fry or chili.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: Approximately 20 hushpuppies
- Calories: 85 kcal
- Fat: 3 g
- Carbohydrates: 12 g
- Protein: 2 g
Step-by-Step Instructions
In a large mixing bowl, whisk together your dry ingredients: the gluten-free flour, cornmeal, sugar, baking powder, baking soda, salt, and paprika.
In a separate bowl, combine the wet ingredients: the beaten egg, buttermilk, and grated onion.
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, a few lumps are perfectly fine—overmixing is the enemy of a tender hushpuppy!
Now, heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 365°F (185°C). A candy thermometer is super helpful here.
Once the oil is hot, carefully drop tablespoon-sized balls of batter into the oil. Don’t overcrowd the pot; fry in batches.
Fry for 2-3 minutes, turning occasionally, until they are a beautiful, deep golden brown on all sides.
Use a slotted spoon to transfer the hushpuppies to a paper towel-lined plate to drain. Serve immediately while they’re hot and deliciously crispy!
Equipment You’ll Need
- Large mixing bowls
- Whisk
- Box grater
- Heavy-bottomed pot or Dutch oven
- Slotted spoon or spider strainer
- Candy thermometer (highly recommended)
Tips & Variations for the Best Hushpuppies
Here’s the scoop from my kitchen to yours. First, the oil temperature is key. If it’s too hot, they’ll burn on the outside and stay raw inside. Too cold, and they’ll soak up all the oil and get greasy. Trust your thermometer! No buttermilk? No problem. Make a quick buttermilk substitute by adding 2 teaspoons of lemon juice or white vinegar to 3/4 cup of regular milk and let it sit for 5 minutes. For a fun twist, try folding in some shredded cheddar cheese or finely diced jalapeños into the batter.
This recipe takes me right back to summer nights by the lake. My family would have huge fish fries, and the hushpuppies were always the first thing to disappear from the table. Getting this gluten-free version just right felt like unlocking a little piece of my childhood, and I’m so thrilled to share it with you.
Serving Suggestions
These hushpuppies are a natural sidekick for so many dishes! Serve them alongside my Creamy Cajun Chicken Pasta for a real Southern-inspired feast. They’re also absolutely perfect with a simple Simple Grilled Salmon or a big pot of classic beef chili. For dipping, offer honey butter, tartar sauce, or even a spicy remoulade.
Nutrition Facts
(Approximate per hushpuppy) Calories: 85; Fat: 3g; Carbs: 12g; Protein: 2g;
Your Questions, Answered
Can I bake these hushpuppies instead of frying them?
You can! While frying gives you that authentic crispy exterior, you can bake them for a lighter option. Drop tablespoon-sized portions onto a parchment-lined baking sheet, spray lightly with oil, and bake at 375°F (190°C) for 15-18 minutes, flipping halfway through.
How should I store leftovers?
Let them cool completely, then store them in an airtight container in the fridge for up to 2 days. The best way to reheat them and bring back the crunch is in an air fryer or a 350°F (175°C) oven for a few minutes.
What’s the best gluten-free flour to use?
I’ve had great success with a 1:1 all-purpose gluten-free blend that includes xanthan gum, like Bob’s Red Mill or King Arthur Flour. The xanthan gum helps bind everything together, which is crucial for gluten-free frying.
Can I make the batter ahead of time?
I don’t recommend it. The baking powder and soda start working as soon as they hit the liquid, so for the lightest, fluffiest texture, it’s best to fry the hushpuppies right after you mix the batter.
There you have it—the secret to absolutely Perfect Gluten-Free Hushpuppies that will have everyone asking for seconds. They’re a simple, joyful recipe that proves you don’t have to sacrifice flavor or texture when cooking gluten-free. I hope this recipe finds its way to your table and becomes a new favorite memory in the making. Now, go grab that apron and let’s get frying!