If you’ve been craving this Southern classic, you’re in luck—these extra-crispy gluten-free hush puppies deliver the same crunchy exterior and tender, fluffy interior you remember. A straightforward mix of gluten-free cornmeal, all-purpose gluten-free flour, and a pantry spice blend combines with buttermilk and an egg to create fritters with a perfectly shattering crust and light crumb. The batter rests briefly so the gluten-free starches hydrate, and a simple scooping method makes frying quick and consistent. Follow the method below for hush puppies that even non–gluten-free eaters will love.
Actually Easy Gluten-Free Hush Puppy Recipe
I used to eat my weight in Long John Silver’s hush puppies, and recreating that flavor was my goal here. To get the ideal texture—crispy outside, soft inside—I balanced medium-grind cornmeal with a reliable all-purpose gluten-free flour and boosted tenderness with buttermilk. Letting the batter rest for 10 minutes prevents dense, gummy fritters by allowing the starches to fully hydrate.
To keep the recipe simple and fast, I relied on pantry spices rather than extra prep like grating onions. The result is a dump-and-mix batter that’s flavorful, efficient, and authentic-tasting without extra fuss.
Let’s Make This Together!
(Below are step-by-step photos and clear instructions. For ingredient amounts and the full recipe card, see the recipe section.)
Whisk dry, mix wet, then rest
Whisk the dry ingredients—cornmeal, gluten-free flour, sugar, baking powder, and spices—in a large bowl. In a separate bowl, whisk buttermilk with the egg, then combine with the dry mix. Let the batter rest for 10 minutes while you heat the oil; this gives the gluten-free starches time to absorb liquid so the center stays light and tender.
Scoop for even fritters
A medium cookie scoop (about 2 tablespoons) is the easiest way to portion batter and get round, uniform hush puppies that release cleanly into the oil. If you don’t have a scoop, use two spoons: one to scoop and one to push the batter off into the oil.
Fry to golden perfection
Heat about 2 inches of oil in a heavy skillet or cast iron pan until it reaches 350°F. Fry 5–7 hush puppies at a time—depending on pan size—so the oil temperature stays steady. Fry for about 3–4 minutes, turning occasionally, until evenly golden. Proper oil temperature cooks the interior and exterior at the same rate so you won’t get an overbrowned outside with an undercooked center.
Drain on a paper towel–lined baking sheet and keep warm in a 200°F oven if needed while you finish batches.
What Else Is Good To Know?
Hush puppies are delicious dipped. Kids often prefer ketchup, while adults enjoy tartar sauce, remoulade, or a simple lemon squeeze. Malt vinegar isn’t gluten-free in many cases, so skip that and use lemon or a safe condiment instead.
No buttermilk? Make a quick buttermilk substitute by adding 1 tablespoon vinegar to a measuring cup and filling to ¾ cup with milk or a nondairy milk. Stir and let sit for 5 minutes before using.
To reheat leftovers, use an air fryer at 350°F for 4–5 minutes—this restores the crisp exterior without making them soggy like a microwave can.
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Crisp & Fluffy Gluten-Free Hush Puppies Recipe
Melissa ErdelacPin
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Ingredients
- 1 cup (158 g) yellow cornmeal, gluten-free certified
- ¾ cup (115 g) all purpose gluten-free flour
- 2 tablespoons (26 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground black pepper
- ¾ cup (184 g) buttermilk
- 1 large egg
- oil, for frying
Equipment
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Cast Iron Skillet
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Skimmer Spoon
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Medium Cookie Scoop
Instructions
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In a large bowl whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, onion powder, paprika, garlic powder, baking soda, and black pepper.
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In a separate bowl, whisk the buttermilk and egg. Pour the liquid into the dry ingredients and stir until combined. Let the batter rest for 10 minutes to hydrate the gluten-free starches and ensure a fluffy interior.
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Heat 2 inches of oil in a heavy skillet or cast iron pan over medium heat until it reaches 350°F, about 10–15 minutes. Line a baking sheet with paper towels and preheat the oven to 200°F if you want to keep finished hush puppies warm.
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Use a medium cookie scoop (about 2 tablespoons) or two spoons to drop batter into the hot oil. Fry 5–7 hush puppies at a time, taking care not to overcrowd the pan.
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Fry until golden brown, about 3–4 minutes, turning halfway through. Use a slotted spoon to transfer to the paper towel–lined sheet. Repeat with remaining batter and serve immediately.