Gluten-Free Hush Puppies
Published
Gluten-free hush puppies are classic Southern cornmeal fritters that fry up quickly to a golden, crisp on the outside, and soft in the center. Made with a mix of gluten-free flour and cornmeal batter, they have a savory, oniony flavor. I love them served hot as an easy appetizer or side, drizzled with a cinnamony sweet honey butter. But, they’re just as good with a savory dipping sauce.
I was serving a Southern fried seafood dinner and realized I needed some classic sides. I wanted to try something different from my usual gluten-free sweet cornbread, and I’ve always wanted to make gluten-free hush puppies. It felt like the perfect time. To my pleasant surprise, they came together in about 15 minutes with simple pantry ingredients I already had. Hush puppies have been around for generations, traditionally made from a cornmeal batter fried until golden and served alongside fried fish or barbecue. In this version, the cornmeal gives that classic texture, the gluten-free flour adds structure, and the buttermilk and egg keep the centers tender while the onion and garlic bring all the savory flavor. Once the batter is mixed, it’s just a matter of scooping and frying a few at a time until they’re perfectly crisp and ready to enjoy warm.
Notes from the Test Kitchen
- Get the batter consistency right. The batter should look like thick, scoopable muffin batter. If it pours or spreads, it’s too thin and will fry flat instead of forming round hush puppies. I look for a batter that holds its shape on the scoop.
- Use the right gluten-free flour. Pillsbury Gluten Free Flour gave me the best structure and a smooth texture. Other blends can make the inside feel gritty or dense because they absorb liquid differently. You can find notes about different flour blends in the recipe card.
- Watch your oil temperature. Keep your oil between 350–375°F (176-190°C) the entire time. If the temperature drops, the hush puppies soak up oil and turn greasy instead of crisp. I keep my thermometer clipped to the pot so I can monitor it the whole time.
- Do not overcrowd the pot. Frying 5–6 at a time is the sweet spot. Any more will crowd the pot and cause the oil temperature to fall too quickly.
- Use a cookie scoop for even cooking. A small cookie scoop makes a big difference. I use it every time because it creates evenly sized hush puppies that cook and brown at the same rate.
- Drain on a wire rack. Place them on a wire rack instead of paper towels. Airflow underneath keeps the bottoms from steaming and getting soft, which I learned the hard way.
Gluten-Free Hush Puppies
Equipment
- 1 large pot heavy bottomed for frying
- 1 wire rack
Ingredients
- 1½ cup cornmeal
- ½ cup gluten free all purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1½ tsp onion powder
- ½ tsp garlic powder
- ¾ cup buttermilk
- 1 egg
Instructions
- In a heavy-bottomed pot, fill it with about an inch worth of some high-smoke-point frying oil (I used canola).
- Allow the pot to heat on medium to medium-high heat while you make your hush puppy batter, checking the temperature periodically until it reaches 350-375°F (176-190°C).
- In a medium bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, onion powder, and garlic until all of your dry ingredients are combined.
- In a small bowl, crack and scramble your egg. Once scrambled, add it and your buttermilk to the dry mixture and gently mix just until the dry and wet ingredients are combined.
- Once your batter is done and your oil is ready, use a small cookie scoop or two spoons to drop in a tablespoon of batter in your pot one at a time, frying the hush puppies in batches. Be sure not fry too many at a time and overcrowd your pot, as this can lead to the oil cooling down too much and having a hard time staying at the right temperature, not allowing your hush puppies to fry properly. I did 5-6 at a time.
- Fry your hush puppies for 2-3 minutes, depending on how hot your oil is (350-375°F or 176-190°C), then remove them from the oil and place them on a wire rack or plate with paper towels to drain and cool before enjoying.
Notes
- Flour notes: If you’re using King Arthur Gluten-Free Measure for Measure, the batter will usually be thicker, so I add 1–2 tablespoons of buttermilk to loosen it slightly. With Bob’s Red Mill 1:1, the batter can feel a little grainy at first, but it smooths out as it rests for a few minutes before frying. If you’re using Cup4Cup, the batter may be looser due to the milk powder in the blend, so I stir in 1–2 teaspoons of cornmeal to thicken it back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Hush Puppies Step by Step
Gather the ingredients: Gather all the ingredients together. Fill a heavy-bottomed pot with about 1 inch of high smoke point oil (such as canola) and begin heating it over medium to medium-high heat. As the oil heats, use a thermometer to monitor the temperature and bring it to 350–375°F (176-190°C) before frying.
Mix the dry ingredients: In a medium bowl, whisk together 1½ cups (115g) cornmeal, ½ cup (70g) gluten-free all-purpose flour, ¼ cup (50g) sugar, 1 tbsp baking powder, 1 tsp salt, 1½ tsp onion powder, and ½ tsp garlic powder until the mixture is evenly combined in color and texture.
Whisk the eggs: In a small bowl, beat 1 egg until fully scrambled.
Combine the wet and dry: Add the egg and ¾ cup (180ml) buttermilk to the dry ingredients and gently stir just until combined. The batter should be thick, scoopable, and resemble muffin batter. It should hold its shape on a spoon and not be thin or pourable.
Scoop the batter into the oil: Once the oil is at temperature, use a small cookie scoop or two spoons to carefully drop about 1 tablespoon of batter into the hot oil. Fry in batches of 5–6 hush puppies at a time to avoid overcrowding the pot, which can cause the oil temperature to drop and lead to greasy hush puppies.
Fry until golden: Fry for 2–3 minutes, turning slightly if needed, until the hush puppies are deep golden brown and crisp on the outside. Remove them from the oil and place them on a wire rack or a plate lined with paper towels to drain and cool slightly before serving.
Serve and enjoy: Serve warm with a sweet cinnamon honey butter or savory sauce. Enjoy!
Serving Suggestions
I love serving these gluten-free hush puppies as part of a full Southern-style spread. They’re perfect with honey butter and cinnamon for dipping, or alongside savory sauces like ranch, spicy mayo, or mustard. I’ll often pair them with fried fish, barbecue, chili, or even a cozy bowl of gluten-free potato soup. They fit right in next to gluten-free mac and cheese or a crustless chicken pot pie. They also make a great addition to a party appetizer platter.
Storage Instructions
Hush puppies are best enjoyed fresh, but leftovers store and reheat better than you might expect. Let the hush puppies cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat them in the oven at 350°F (176°C) for 8–10 minutes until warmed through and crisp on the outside again. You can also reheat them in the air fryer at 350°F (176°C) for 4–6 minutes. Avoid the microwave, as it will make them soft and chewy instead of crisp.
Freezing is not recommended for hush puppies. The cornmeal texture tends to become mealy after thawing, and they lose their crisp exterior.
More Gluten-Free Corn-Based Recipes
- Arepas: These gluten-free arepas are simple, golden cornmeal cakes with a tender interior and a crispy exterior that you can stuff or top with your favorite savory fillings.
- Pandebono (Colombian Cheese Bread): These gluten-free Pandebono are soft, cheesy Colombian cheese breads made with corn flour and perfect straight from the oven for breakfast, snacks, or alongside your favorite meals.
- Grit Cakes: These gluten-free grit cakes are made with just 5 simple ingredients and pan-fried until golden brown for crispy, savory cakes that make a perfect breakfast or side dish.
