Gluten-Free Hush Puppies (Fried and Air Fryer) (2024)

Gluten-free Hush Puppies are a delightful twist on the Southern classic, perfect for those avoiding gluten without sacrificing flavor.

These crispy, golden morsels can be enjoyed either fried or air-fried, making them versatile for different dietary preferences

To prepare, mix the dry ingredients with buttermilk, eggs, and finely chopped onions, a few veggies, creating a batter that’s both savory and slightly sweet.

For a traditional approach, fry spoonfuls of the batter in hot oil until they are golden brown and cooked through. Alternatively, for a healthier option, use an air fryer. Simply shape the batter into small balls or drop a spoonful of batter into the air-fryer basked, and cook until crispy and golden brown.

Whether fried or air-fried, these gluten-free hush puppies make an excellent side dish or appetizer, perfect for pairing with your favorite dipping sauce or a hearty meal.

Serve them with some Spicy Avocado chutney or along side with Easy Vegan Coleslaw with Beans.

Frying the Gluten-Free Hush Puppies

For frying, we drop a spoonful of batter into hot oil and cook it on medium until golden brown on both sides. The hush puppies come out very nice and soft. However, they do absorb a lot of oil and I would stick to the air-fried option for the guilt-free eating.

Air Frying Gluten-Free Hush Puppies

The air frying hush puppies too were good and soft. The texture and taste were perfect. However, I found that for the air fryer option, we would need to add a little less liquid if you want to shape them in those perfect round balls. Else, if you are fine with the shape, they were perfect for me.

Ingredients used in Gluten-Free Hush Puppies

Cornmeal or Polenta – The main ingredient. I have used Polenta. The only difference is the consistency of the grain for cornmeal and polenta. Polenta is more coarse.

Rice Flour – As I have made it gluten-free I have used rice flour. One can use all-purpose flour or plain flour, but in that case, it will not be gluten-free.

Buttermilk and egg – to bind all the dry ingredients and for texture. Eggs can be replaced with chia or flax eggs. I have used buttermilk at home with 1 cup milk and 1 tablespoon Vinegar.

Baking powder and Baking Soda – to make them soft and used as leavening agents.

Garlic Powder, Onion Powder, and Cheddar Cheese for flavor and taste. Cheese can be skipped too.

Vegetables – Onion, Celery, and Corn are used. One can change the veggies as required. I would say do not skip the onion and corn, they add a nice taste and texture.

Sugar – gives that a little sweet taste. I have used half of sugar as generally used as we do not like this overly sweet.

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Welcome to Bread Bakers! This month, our theme is Corn or Corn bread hosted by Dorothy Reinhold from Shockingly Delicious.

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Do check out what my fellow baking bloggers have created

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious
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• Cornbread Cupcakes | A Day in the Life on the Farm
• Vegetarian Cornbread Casserole | Sneha’s Recipe
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian
• Mom’s Golden Cornbread | Food Lust People Love
• Corn Free Skillet Corn Bread | A Messy Kitchen
• Gluten-Free Hush Puppies (Fried and Air Fryer) Cook with Renu
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

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