Hush Puppies Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda and 1 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk and egg together until smooth. Stir in the hot sauce if using.

Add the wet mixture to the dry mixture and gently fold until just combined. The batter should be thick but spoonable; do not overmix. If the batter seems too dry, add up to 1-2 tablespoons additional buttermilk.

Fold in the finely diced yellow onion, chopped fresh chives and grated Parmesan cheese until distributed evenly through the batter.

Cover the bowl and let the batter rest at room temperature for 10 minutes. This allows the cornmeal to hydrate and flavors to meld.

Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (approximately 3–4 cups depending on your pot). Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small pinch of batter — it should sizzle and float to the surface within a few seconds.

While the oil is heating, line a baking sheet with paper towels or a wire rack set over a sheet tray for draining fried hush puppies.

Once oil reaches 350°F (175°C), use a small cookie scoop or two spoons to portion the batter into ~1 1/2-inch mounds. Carefully drop the batter mounds into the hot oil, frying in batches. Do not overcrowd the pot — give each hush puppy space to brown evenly.

Fry each batch for 2 1/2–4 minutes, turning occasionally with a slotted spoon or spider, until golden brown and crisp on the outside and cooked through inside. Internal texture should be tender and set; if in doubt cut one open to check.

Using a slotted spoon, transfer the cooked hush puppies to the prepared paper towel–lined sheet to drain. Immediately season lightly with 1/2 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper while still hot so the seasoning adheres.

Repeat frying with remaining batter, allowing oil to come back up to temperature between batches (350°F/175°C). If the hush puppies are browning too quickly, reduce heat slightly.

Serve hush puppies warm with lemon wedges and the optional dipping sauce on the side. They pair well with tart remoulade, garlic aioli or plain tartar-style sauce. Leftover hush puppies can be reheated in a 350°F (175°C) oven on a wire rack for 8–10 minutes to crisp up.