Gluten-Free Southern Hush Puppies

Embark on a culinary journey with our **Gluten-Free Southern Hush Puppies**, a delectable twist on a beloved classic. This recipe delivers the same craveable, crispy-on-the-outside, fluffy-on-the-inside goodness, all while being entirely gluten-free, making it accessible to everyone. Get ready to impress yourself and your loved ones with this easy-to-make, crowd-pleasing treat.

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Prep Time 30

Cook Time 20

Total Time 50

Course: Side Dish

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

1.5 cups yellow cornmeal (fine grind for best texture)
0.5 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon baking powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 large egg, lightly beaten
0.75 cup buttermilk (or dairy-free milk alternative like almond or soy, with ½ teaspoon white vinegar added and allowed to sit for 5 minutes)
0.25 cup finely chopped yellow onion (about ½ small onion)
2-4 tablespoons your favorite hot sauce, or to taste (optional, for a kick)
N/A N/A Vegetable oil, for frying enough for at least 2 inches depth in your pot

Equipment

medium-sized mixing bowl
Small Bowl
Heavy-bottomed pot or Dutch oven
Slotted spoon or spider strainer
Plate lined with paper towels

Method

In a medium-sized mixing bowl, whisk together the yellow cornmeal, gluten-free all-purpose flour blend, baking powder, salt, and black pepper. Ensure all ingredients are well combined to distribute the leavening agent evenly for the best rise.
1.5 cups yellow cornmeal (fine grind for best texture), 0.5 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
In a separate, smaller bowl, whisk together the lightly beaten egg and the buttermilk until smooth. If you’re adding hot sauce for a spicy kick, stir it into the wet mixture now.
1 large egg, lightly beaten, 0.75 cup buttermilk (or dairy-free milk alternative like almond or soy, with ½ teaspoon white vinegar added and allowed to sit for 5 minutes), 2-4 tablespoons your favorite hot sauce, or to taste
Pour the wet ingredient mixture into the bowl with the dry ingredients. Add the finely chopped yellow onion. Stir everything together with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a tender hush puppy. The batter should be thick, almost like a drop biscuit dough, but still spoonable.
0.25 cup finely chopped yellow onion (about ½ small onion)
Pour your vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
N/A N/A Vegetable oil, for frying
Carefully drop spoonfuls of the batter into the hot oil. You can use two spoons to help shape them into rustic balls, or simply drop rounded tablespoonfuls directly from the bowl. Do not overcrowd the pot; fry in batches to ensure the oil temperature remains stable and the hush puppies cook evenly.
Fry the hush puppies for approximately 3-5 minutes per side, or until they are deeply golden brown and cooked through. Use a slotted spoon or spider strainer to carefully turn them halfway through the cooking time.
Once golden and cooked, remove the hush puppies from the oil and place them on a plate lined with paper towels to drain any excess oil. This step is crucial for achieving that desirable crispiness. Serve immediately while still warm and crispy.

Notes

Leftover Gluten-Free Southern Hush Puppies can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, use the oven or toaster oven at 350°F (175°C) for 5-10 minutes to restore crispiness. For longer storage, freeze cooled hush puppies for up to 2-3 months and reheat from frozen in the oven.