Hushpuppies Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 1.5 cups cornmeal, 0.75 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Prepare wet ingredients

In a separate bowl, beat 1 large egg lightly, then whisk in 1 cup buttermilk and 1 teaspoon hot sauce until blended.

Combine and rest

Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick but spoonable; if too thick, add up to 1–2 tablespoons additional buttermilk. Fold in 1/4 cup finely chopped yellow onion, 2 tablespoons chopped green onion, 1 tablespoon chopped parsley, 1 tablespoon chopped jalapeño (optional), and 1/2 teaspoon black pepper. Do not overmix—small lumps are fine. Let the batter rest 10 minutes to hydrate the cornmeal and let the leaveners activate.

Adjust seasoning and consistency

After resting, taste a tiny bit of the batter (optional) and adjust salt if needed. Batter should hold shape on a spoon but still be moist. If much thicker, add 1 tablespoon buttermilk at a time; if too loose, stir in 1–2 tablespoons flour or cornmeal.

Heat oil

Pour about 3–4 cups neutral frying oil into a heavy-bottomed pot or Dutch oven, filling to a depth of about 2–2.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of batter; it should sizzle and rise immediately without burning.

Portion batter

Use a small ice cream scoop (about 1.5 tablespoons) or two spoons to form 1-inch to 1.5-inch balls. Wetting the spoon helps release the batter. Work with a few scoops at a time—do not overcrowd the pot.

Fry hushpuppies

Carefully lower spoonfuls of batter into the hot oil. Fry in batches, turning occasionally, until golden brown all over, about 2.5–3.5 minutes per batch depending on size. Maintain oil temperature between 325–350°F (163–177°C) — reduce heat slightly if the outsides brown too quickly.

Drain and keep warm

Use a slotted spoon to transfer cooked hushpuppies to a paper towel–lined baking sheet. Lightly season with a pinch of salt while hot. To keep batches warm and crisp while finishing the rest, place the baking sheet in a 200°F (95°C) oven.

Serve

Serve hushpuppies hot. They pair with tartar sauce, remoulade, or plain butter. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.

While the batter rests, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1/2 teaspoon prepared horseradish (optional), 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth. Adjust seasoning to taste. Chill until ready to serve.