Hush Puppies Recipe

Prep aromatics

Finely chop the yellow onion, scallions, and jalapeño (if using). Measure out buttermilk and crack the egg into a small bowl and lightly beat.

Combine dry ingredients

In a medium bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.

Mix wet ingredients

In a separate bowl whisk the buttermilk, beaten egg, 1 teaspoon hot sauce (if using), and 1/2 teaspoon freshly ground black pepper until smooth.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chopped onion, scallions, and jalapeño. The batter should be thick, drop-scoop consistency; if it seems too wet, stir in up to 1/4 cup additional flour (add gradually) to reach a scoopable texture.

Heat oil

Pour about 3 to 4 cups of vegetable oil into a heavy pot or Dutch oven so the oil depth is 1 1/2 to 2 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily.

Portion hush puppies

Using a small cookie scoop or two spoons (about 1 tablespoon of batter per hush puppy), drop rounded portions of batter into the hot oil, working in small batches to avoid crowding. Keep the oil temperature between 340–360°F (170–180°C).

Fry until golden

Fry the hush puppies for 2 1/2 to 4 minutes, turning once if needed so they brown evenly, until deep golden brown and cooked through. Internal texture should be tender and not doughy. Remove with a slotted spoon to a paper towel–lined tray to drain.

Finish and season

While still hot, sprinkle the hush puppies lightly with 1/2 teaspoon salt (adjust to taste). If desired, drizzle with 1 teaspoon neutral oil to add sheen.

Transfer hush puppies to a serving plate. Serve warm with lemon wedges and honey or remoulade on the side for dipping.