Description
These perfect gluten-free hushpuppies are crispy on the outside, tender on the inside, and full of sweet cornmeal flavor. A classic Southern side dish made without wheat, ideal for fish fries, BBQs, and family dinners. Includes buttermilk, onion, and gluten-free flour blend.
Ingredients
1 cup yellow cornmeal
1/2 cup gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 large egg
1/4 cup grated onion
Oil for frying
Instructions
1. In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, baking soda, sugar, and salt until well combined.
2. Add the buttermilk and egg, stirring until just mixed. Fold in the grated onion. The batter should be thick.
3. Heat oil in a heavy-bottomed pot or skillet to 350°F. Maintain the temperature using a thermometer.
4. Using a small scoop or spoon, carefully drop spoonfuls of batter into the hot oil.
5. Fry for 2–3 minutes per side until golden brown and cooked through. Avoid overcrowding.
6. Remove with a slotted spoon and drain on paper towels.
7. Serve hot with dipping sauces or alongside your favorite Southern mains.
Notes
These are best served fresh for maximum crunch.
Do not overcrowd the frying pan or the oil temperature will drop.
To reheat, use an oven or air fryer to keep them crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3–4 hushpuppies
- Calories: 215
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg