Crisp Fluffy Gluten-Free Hush Puppies Recipe That Really Works

If you’ve been missing this southern favorite, these extra-crispy gluten-free hush puppies will bring it back. A simple mix of cornmeal, gluten-free all-purpose flour, and a well-balanced spice blend combines with buttermilk to create a shatteringly crisp exterior and a light, tender interior. The prep is straightforward, and one small trick—letting the batter rest—keeps the texture spot-on so no one will guess these are gluten-free.

Cooked hush puppies with one cut in half showing inside texture. — Enjoy this simple GF hush puppy recipe with airy, crispy gluten-free battered fish, fresh lemon, and tartar sauce for a pub-style meal.

Actually Easy Gluten-Free Hush Puppy Recipe

These hush puppies are a nostalgic nod to the old days—crispy on the outside and soft inside. I tested different ratios of cornmeal to gluten-free flour to find the balance that delivers a tender crumb without collapsing into graininess. The result is a batter that fries up golden and airy.

I use buttermilk to bind the batter because its higher fat content rounds out the starches and gives a traditional southern tang. After combining wet and dry ingredients, let the batter rest about 10 minutes so the gluten-free starches can hydrate. This short wait prevents dense, gummy fritters and produces a lighter interior.

For flavor I keep things pantry-friendly: salt, a touch of sugar, baking powder and baking soda for lift, and a blend of onion powder, garlic powder, paprika, and black pepper. No grating onions or extra prep—just a quick dump-and-stir that still tastes authentic.

Let’s Make This Together!

(Below are step-by-step highlights. For full measurements and the complete recipe, see the recipe card at the bottom.)

Whisk dry, whisk wet, then wait a bit.

In one bowl whisk the dry ingredients: cornmeal, all-purpose gluten-free flour, sugar, baking powder, baking soda, salt, and spices. In another bowl whisk buttermilk with the egg, then add it to the dry mix and stir until combined. Resting the batter while you heat the oil gives the starches time to absorb moisture and prevents gummy hush puppies.

Glass bowl full of ingredients with a whisk.

Easy scoop method

A medium cookie scoop (about 2 tablespoons) releases the batter cleanly for uniform balls. If you don’t have a scoop, use two spoons to form and drop the batter into the oil.

Combined ingredients in glass bowl being portioned by a scooper.

Frying to golden perfection

Heat about 2 inches of neutral oil in a heavy skillet to 350°F. Fry 5–7 hush puppies at a time so the oil temperature stays steady. Cook 3–4 minutes, turning a couple times for even browning. Proper oil temperature ensures the inside cooks through without the exterior over-browning.

Drain on paper towels and keep finished batches warm in a 200°F oven if needed.

Hush puppies added to the oil for frying.

Hush puppies and lemon wedges on a pan. — Crisp, golden, and tender — these hush puppies are just as good as you remember.

What Else Is Good To Know?

Hush puppies are great with dips: ketchup, tartar sauce, remoulade, or a lemon squeeze all work well. Because malt vinegar isn’t gluten-free, a squeeze of lemon can give that bright acidity instead.

If you don’t have buttermilk, make a quick substitute: add 1 tablespoon vinegar to a measuring cup and pour in milk (dairy or non-dairy) to 3/4 cup. Stir and let sit 5 minutes before using.

Leftovers reheat best in an air fryer at 350°F for 4–5 minutes to revive the crisp exterior.

Hush puppies and lemon wedges on a serving dish. — Use at least medium-ground cornmeal for a balanced crumb. While cornmeal is naturally gluten-free, certified GF brands reduce cross-contact risk.

Save this recipe to your pinterest board!

Pin Now, Bake Later!

Let’s be friends on Pinterest! I’m always sharing great recipes.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — your feedback helps others and I always respond. -Melissa

Crisp & Fluffy Gluten-Free Hush Puppies Recipe

Melissa Erdelac

Yield: 8 2 hush puppies

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

If you’ve been missing this southern staple, get ready — extra-crispy gluten-free hush puppies are back. A simple mix of cornmeal, gluten-free flour, and a chef’s spice blend with buttermilk yields a crispy shell and fluffy interior. The prep is easy and the short rest time keeps the texture light and tender.

Print
Pin
Rate
Remove Ads

Ingredients

1 cup yellow cornmeal, gluten-free certified
3/4 cup all-purpose gluten-free flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper
3/4 cup buttermilk
1 large egg
Oil for frying

Equipment

Cast iron or heavy skillet
Skimmer or slotted spoon
Medium cookie scoop or two spoons

Instructions

Whisk together cornmeal, gluten-free flour, sugar, baking powder, baking soda, salt, onion powder, paprika, garlic powder, and pepper in a large bowl.
In a separate bowl whisk buttermilk and egg. Add to dry ingredients and stir until combined. Let the batter rest 10 minutes to hydrate the starches.
Heat about 2 inches of oil in a large skillet over medium heat to 350°F. Line a baking sheet with paper towels and preheat an oven to 200°F if you want to keep finished hush puppies warm.
Use a 2-tablespoon cookie scoop or two spoons to drop batter into the oil, frying 5–7 at a time. Avoid overcrowding the pan.
Fry until deep golden, about 3–4 minutes, turning halfway through. Drain on paper towels and serve immediately.

Calories: 397 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 31 g, Saturated Fat: 3 g, Sodium: 358 mg, Fiber: 3 g, Sugar: 5 g.

Did you make this recipe?
Please leave a star rating and review below. Your feedback helps others and I love hearing from you!