Hush Puppies Recipe

Dry mix

In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.

Wet mix

In a separate small bowl, beat the egg lightly with a fork, then whisk in the buttermilk and hot sauce (if using) until uniform.

Fold the wet mixture into the dry mix with a spatula until just combined. Do not overmix; the batter should be thick but scoopable. If too dry, add up to 1–2 tablespoons additional buttermilk.

Stir in the chopped onion, scallion, parsley, and black pepper until evenly distributed. Let the batter rest 5–10 minutes to hydrate the cornmeal; it will thicken slightly.

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 2–3 cups, depending on vessel). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter — it should sizzle and rise to the surface steadily without burning.

While oil heats, line a baking sheet with paper towels or a wire rack set over a sheet pan to drain the cooked hush puppies.

Using a small cookie scoop (about 1 tablespoon) or two spoons, carefully drop rounded portions of batter into the hot oil, working in batches to avoid overcrowding. Leave space for them to float and expand. Each batch should take about 10–12 pieces depending on pot size.

Fry, turning occasionally with a slotted spoon or spider, until golden brown and cooked through, about 2.5–4 minutes per batch depending on size and oil temperature. Internal texture should be tender and not doughy; adjust cook time as needed.

Transfer hush puppies to the prepared paper towel–lined sheet to drain. If desired, keep warm in a low oven (200°F / 95°C) on the wire rack while you finish remaining batter.

When all batches are cooked, lightly season with a pinch of additional salt while still warm.

Serve hush puppies hot with honey or honey mustard and lemon wedges on the side for squeezing. They are also excellent alongside fried fish, barbecue, or as an appetizer.