Crispy Hushpuppies Recipe
Golden-brown hushpuppies, crispy on the outside and soft on the inside.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hushpuppy Ingredients
Method
Cooking Instructions
- 1
Prepare the batter
In a large bowl, combine cornmeal, flour, baking powder, sugar, salt, and black pepper. Mix well.
- 2
Add wet ingredients
Add the chopped onion, buttermilk, and beaten egg to the dry ingredients. Stir until just combined; do not overmix. The batter should be thick.
- 3
Heat the oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the hushpuppies
Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pan, until golden brown, about 3-4 minutes per side.
- 5
Drain and serve
Remove the hushpuppies from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm.