Do you love crispy, golden hush puppies? Want a Gluten Free Hush Puppies Recipe version that tastes amazing? You’re in the right place!
This Gluten Free Hush Puppies Recipe is super easy. You’ll get crispy outside and soft inside. Perfect for any meal or snack time.
Learning how to make Gluten Free Hush Puppies is simple. Even beginners can do it! The ingredients for Gluten Free Hush Puppies are basic.
You probably have most at home already. Let’s make these delicious treats together!
When I First Introduced to Gluten Free Hush Puppies
I discovered gluten free hush puppies at a friend’s house. She made them for a backyard barbecue. I took one bite and fell in love instantly.
The texture was perfect and so crunchy. I couldn’t believe they were gluten free! She shared her recipe with me that day. Now I make them all the time.
My family loves them with fish or chicken. They’re always the first thing to disappear. These hush puppies changed my gluten free cooking forever.
Equipment List
- Deep fryer or heavy pot
- Mixing bowl
- Measuring cups
- Whisk or fork
- Thermometer
- Paper towels
- Slotted spoon
Ingredients You Need for Gluten Free Hush Puppies
- 1 cup gluten free cornmeal
- ½ cup gluten free flour blend
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
- ¾ cup buttermilk
- ¼ cup diced onion
- Vegetable oil for frying
Step-by-Step Guide
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper.
- Whisk them together in a large bowl.
- Make sure there are no lumps at all.
- Crack the egg into the dry mixture.
- Pour in the buttermilk slowly while stirring.
- Mix until just combined and slightly thick.
- Add the diced onions to your batter.
- Stir gently until onions are evenly distributed.
- Don’t overmix or they’ll be tough.
- Pour oil into your pot or fryer.
- Heat it to 350°F for perfect frying.
- Use your thermometer to check the temperature.
- Drop spoonfuls of batter into hot oil.
- Fry for 2-3 minutes until golden brown.
- Don’t crowd the pot too much.
- Remove hush puppies with your slotted spoon.
- Place them on paper towels to drain.
- Serve warm for the best taste!
Tips to Make the Best Gluten Free Hush Puppies
- Keep your oil at the right temperature.
- Too hot burns them outside, raw inside.
- Use certified gluten free cornmeal for safety.
- Let the batter rest 5 minutes before frying.
- This helps ingredients blend together nicely.
- Add jalapeños for a spicy kick option.
- Serve them immediately for maximum crispiness.
- Store leftovers in an airtight container overnight.
- Reheat in oven at 350°F for crispiness.
FAQs about Gluten Free Hush Puppies
Q: Can I bake these instead of frying?
A: Yes, bake at 400°F for 15 minutes. They won’t be as crispy though.
Q: What if I don’t have buttermilk?
A: Mix regular milk with 1 tablespoon vinegar. Let it sit for 5 minutes.
Q: Can I freeze hush puppies?
A: Absolutely! Freeze them up to 3 months. Reheat in the oven when ready.
Q: Why are my hush puppies falling apart?
A: Your oil might be too hot already. Or the batter is too thin.
Q: What goes well with hush puppies?
A: Serve with fried fish, BBQ, or honey butter. They’re great with coleslaw too.
Final Thoughts
Making gluten free hush puppies is really simple. They taste just like the regular version. Everyone at your table will love them.
Try this recipe for your next gathering. You’ll become the snack hero for sure! These crispy bites bring joy to any meal.
Don’t forget to share this recipe online. Happy cooking and enjoy every delicious bite!
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Gluten Free Hush Puppies Recipe
Equipment
- Deep fryer or heavy pot
- Mixing Bowl
- Measuring Cups
- Whisk or fork
- Thermometer
- Paper towels
- Slotted spoon
Ingredients
- 1 cup gluten free cornmeal
- ½ cup gluten free flour blend
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
- ¾ cup buttermilk
- ¼ cup diced onion
- Vegetable oil for frying
Instructions
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper.
- Whisk them together in a large bowl.
- Make sure there are no lumps at all.
- Crack the egg into the dry mixture.
- Pour in the buttermilk slowly while stirring.
- Mix until just combined and slightly thick.
- Add the diced onions to your batter.
- Stir gently until onions are evenly distributed.
- Don’t overmix or they’ll be tough.
- Pour oil into your pot or fryer.
- Heat it to 350°F for perfect frying.
- Use your thermometer to check the temperature.
- Drop spoonfuls of batter into hot oil.
- Fry for 2-3 minutes until golden brown.
- Don’t crowd the pot too much.
- Remove hush puppies with your slotted spoon.
- Place them on paper towels to drain.
- Serve warm for the best taste!
Notes
- Keep your oil at the right temperature.
- Too hot burns them outside, raw inside.
- Use certified gluten free cornmeal for safety.
- Let the batter rest 5 minutes before frying.
- This helps ingredients blend together nicely.
- Add jalapeños for a spicy kick option.
- Serve them immediately for maximum crispiness.
- Store leftovers in an airtight container overnight.
- Reheat in oven at 350°F for crispiness.
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.