Description
Crispy on the outside, fluffy on the inside, these gluten free hush puppies bring all the Southern charm without the wheat. Perfect for fish fries, barbecues, or a comfort food platter!
Ingredients
Scale
- 1 cup fine or medium-ground yellow cornmeal
- 1/2 cup gluten-free flour (white rice flour or 1:1 gluten-free blend)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup finely chopped onion
- 1 egg
- 1/2 cup buttermilk (or plant-based milk with 1 tsp vinegar)
- Vegetable or peanut oil for frying
- Optional: 1 tbsp chopped jalapeño or scallions
Instructions
- In a mixing bowl, combine cornmeal, gluten-free flour, baking powder, salt, and sugar.
- Stir in finely chopped onion and optional jalapeños or scallions.
- In a separate bowl, beat egg with buttermilk. Combine wet and dry ingredients until just mixed. Batter should be thick and scoopable. Let it rest for 5–10 minutes.
- Heat oil to 350–365°F in a deep skillet or Dutch oven.
- Drop batter by small scoops into the oil. Fry 2–3 minutes per batch, turning once, until golden brown.
- Drain on a wire rack and sprinkle with salt while hot.
- Serve warm with your favorite dipping sauce.
Notes
Use a cookie scoop for even shapes. Let batter rest before frying. Avoid paper towels—drain on a rack to keep crispy. Reheat leftovers in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 hush puppies
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg