Hush Puppies Recipe

Prepare batter

In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt until evenly combined.

In a separate medium bowl whisk the buttermilk, egg, and melted butter (or 1 teaspoon oil) until smooth. Pour the wet mix into the dry ingredients and stir with a spatula until just combined. The batter should be thick but scoopable; if it seems too stiff, add up to 1–2 tablespoons additional buttermilk.

Fold in the chopped onion and parsley (if using). Let the batter rest 5–10 minutes to hydrate the cornmeal; this also helps improve texture.

Heat oil

While batter rests, pour 2 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1½ inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle immediately and float slowly.

Fry hush puppies

Use two spoons, a small cookie scoop (about 1 tablespoon), or a melon baller to shape batter into roughly 1—1¼-inch mounds. Carefully drop 6–8 hush puppies into the oil at a time without crowding. Fry, turning occasionally with a slotted spoon, until golden brown and crisp, about 2½–3 minutes per side (total 4–6 minutes depending on size). Maintain oil temperature around 325–350°F; reduce heat if they brown too quickly.

Remove cooked hush puppies with a slotted spoon to a wire rack set over a baking sheet or paper towels. Sprinkle immediately with a light pinch of salt. Continue frying remaining batter in batches until all are cooked.

Serve

Serve hush puppies warm with maple syrup on the side for dipping. They are best fresh but can be kept warm in a 200°F (95°C) oven on a rack for up to 20 minutes.