Description
Discover the ultimate Gluten-Free Hushpuppies Recipe Get expert tips for crispy golden results every time Your perfect side dish is here
Ingredients
Scale
- 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