Hushpuppies
A quintessential Southern classic, these hushpuppies are perfectly crispy on the outside with a tender, fluffy, and slightly sweet cornmeal interior. Infused with savory grated onion, they are the ultimate side dish for seafood platters, barbecue, or as a standalone snack.
For 6 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Combine Dry Ingredients
- b.In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Ensure they are evenly mixed to guarantee a consistent texture and rise.
- 2
Step 2
- a.Prepare Wet Ingredients & Batter
- b.In a separate medium bowl, whisk the egg lightly, then stir in the buttermilk and finely grated onion.
- c.Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon only until just combined. The batter should be thick and slightly lumpy; do not overmix.
- 3
Step 3
- a.Rest the Batter
- b.Let the batter rest at room temperature for 10-15 minutes. This crucial step allows the cornmeal to fully hydrate, resulting in a fluffier texture and preventing a gritty taste.
- 4
Step 4
- a.Heat the Oil
- b.While the batter rests, pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 365°F (185°C).
- 5
Step 5
- a.Fry the Hushpuppies
- b.Using a small cookie scoop or two spoons, carefully drop rounded tablespoon-sized portions of batter into the hot oil. Fry in batches of 5-6 to avoid overcrowding, which can lower the oil temperature.
- c.Cook for 2-4 minutes, turning them as they brown, until they are a deep golden brown on all sides and cooked through. They will often float and turn themselves as they cook.
- 6
Step 6
- a.Drain and Serve
- b.Use a slotted spoon to remove the hushpuppies from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. This method helps keep them crispy all around.
- c.Serve immediately while hot for the best taste and texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Maintain a consistent oil temperature of 365°F (185°C). Too low, and they'll be greasy; too high, and they'll burn before cooking inside.
- 2Do not overmix the batter. A few lumps are perfectly fine and lead to a more tender hushpuppy.
- 3Resting the batter is not an optional step! It's key to achieving the classic light and fluffy interior.
- 4Use a small cookie scoop (about 1 tablespoon size) for uniform hushpuppies that cook evenly.
- 5For extra flavor, you can add a pinch of cayenne pepper or black pepper to the dry ingredients.
- 6Serve warm with tartar sauce, remoulade, honey butter, or a simple squeeze of lemon.
Adapt it for your goals.
Spicy Jalapeño
Finely mince 1-2 jalapeños (seeds removed for less heat) and add them to the batter for a spicy kick.
Cheesy CornCheesy Corn
Fold in 1/2 cup of shredded sharp cheddar cheese and 1/2 cup of fresh or frozen (thawed) corn kernels into the batter.
HerbedHerbed
Add 2 tablespoons of finely chopped fresh chives or green onions to the batter for a fresh, oniony flavor.
Cajun StyleCajun Style
Mix in 1 teaspoon of Cajun or Creole seasoning with the dry ingredients for a zesty, Louisiana-inspired flavor.
Why this is on our healthy list.
Source of Quick Energy
The cornmeal and flour provide carbohydrates, which are the body's primary source of energy, making these a satisfying and energizing side dish.
Contains Alliums
The inclusion of onion provides beneficial plant compounds like quercetin, an antioxidant that may help reduce inflammation.
Frequently asked questions
This is usually due to the oil temperature being too low. If the oil isn't hot enough, the batter absorbs oil instead of instantly crisping up. Use a thermometer to maintain 365°F (185°C).