Gluten-Free Hushpuppies
Crispy on the outside, soft and fluffy on the inside, these gluten-free hushpuppies are easy to make and perfect for everyone at the table.
Ingredients
Dry Ingredients
- 1 cup gluten-free cornmeal
- 1/2 cup gluten-free all-purpose flour
- 1 tablespoon sugar adds sweetness
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder for flavor
Wet Ingredients
- 1 cup buttermilk or dairy-free alternative
- 1 large egg
Additional Ingredients
- 1 cup finely chopped onions for flavor
- Oil for frying canola or vegetable
Instructions
Preparation
- In a large bowl, blend the gluten-free cornmeal, all-purpose flour, sugar, baking powder, salt, and onion powder until mixed.
- In another bowl, whisk together buttermilk and egg until well combined. Substitute with milk and vinegar if needed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the finely chopped onions.
- Heat about 2 inches of oil in a deep pan over medium heat until shimmering.
- Drop small dollops of the batter into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown, about 3-4 minutes per side.
- Transfer fried hushpuppies to a paper towel-lined plate to drain.
Notes
Make sure to keep the oil hot for crispy hushpuppies. Store leftovers in an airtight container in the fridge, and reheat in a toaster oven.