Hush Puppies Basket Recipe

Preheat and prepare

Heat a deep heavy-bottomed pot or Dutch oven with 3–4 inches of neutral oil to 350°F (175°C). Use a thermometer to maintain temperature. Line a baking sheet with paper towels and set a wire rack on top to drain finished hush puppies.

Mix dry ingredients

In a large mixing bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp granulated sugar, and 1 tsp kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 cup buttermilk and 1 large egg until smooth.

Fold and rest

Pour the buttermilk-egg mixture into the dry ingredients and stir just until combined. Fold in 1/2 cup finely chopped yellow onion, 1 tbsp minced jalapeño, 2 tbsp chopped fresh parsley, and 1/2 tsp ground black pepper. Batter should be thick and spoonable; if too stiff, add up to 2 tbsp additional buttermilk. Let batter rest 5–10 minutes to hydrate the cornmeal.

Test oil and form hush puppies

Confirm oil temperature is steady at 350°F (175°C). Use two spoons or a small cookie scoop (about 1 tbsp) to form 1-inch to 1 1/4-inch balls of batter. Wet the spoons between scoops to prevent sticking.

Fry in batches

Carefully lower 6–8 hush puppies into the hot oil without overcrowding (adjust quantity to pot size). Fry, turning occasionally, until deep golden brown and cooked through, about 3–4 minutes per batch. Maintain oil temperature between 335–360°F; reduce heat slightly if browning too fast, increase if color is too pale.

Drain and keep warm

Use a slotted spoon to transfer cooked hush puppies to the prepared wire rack to drain. Keep in a single layer; place finished batches in a 200°F (95°C) oven on a baking sheet to keep warm while you finish remaining batter.

While the hush puppies rest, whisk together 1/2 cup mayonnaise, 2 tsp Sriracha sauce, 1 tsp fresh lime juice, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp ground black pepper in a small bowl until smooth. Taste and adjust Sriracha for heat or honey for sweetness. Refrigerate until ready to serve.

Arrange the warm hush puppies in a basket or shallow bowl lined with parchment. Garnish with 1 tbsp chopped fresh parsley and serve with Sriracha mayo on the side and lemon wedges for squeezing over, if desired.