Hushpuppies Recipe

Preheat and prepare

Set a heavy-bottomed pot or Dutch oven over medium heat and add enough oil to reach about 2 to 2 1/2 inches deep (approximately 3 cups for a 3‑ to 4‑quart pot). Heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter; it should sizzle and brown in about 45–60 seconds.

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

In a separate bowl, whisk the buttermilk and egg until smooth.

Stir the wet mixture into the dry ingredients until just combined. Fold in the chopped onion, scallions, and parsley (if using). The batter should be thick but drop-able; if too thick, add up to 1–2 tablespoons more buttermilk. If too loose, add 1 tablespoon cornmeal.

Let the batter rest at room temperature for 10 minutes to hydrate the cornmeal and allow flavors to mingle. Meanwhile, maintain the oil temperature at 350°F (175°C).

When oil is at 350°F (175°C), form hushpuppies using two spoons or a small cookie scoop (about 1 tablespoon of batter per hushpuppy). Wet the spoons between scoops to prevent sticking, or lightly oil your hands and roll small balls if preferred.

Carefully lower 6–8 hushpuppies into the hot oil without crowding the pot (work in batches). Fry, turning once, until deep golden brown and cooked through, about 2½ to 3½ minutes per batch depending on size. Internal texture should be soft and tender; a skewer inserted in the center should come out hot and cleanish.

Use a slotted spoon to transfer cooked hushpuppies to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle lightly with fine salt while hot, if desired.

Repeat with remaining batter, allowing the oil to return to 350°F (175°C) between batches to ensure even browning.

Serve hushpuppies hot or warm with lemon wedges and your choice of dipping sauce (tartar sauce, remoulade, or honey butter). They are best eaten the same day but can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.