Hushpuppies Recipe

Mix dry ingredients

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

Add aromatics

Stir the finely minced 1/2 cup onion and 2 tbsp thinly sliced scallions into the dry mix. If using jalapeño or fresh herbs, add them now (see optional add-ins).

Combine wet ingredients

In a separate bowl, whisk 1 large lightly beaten egg with 3/4 cup buttermilk, 1/4 cup milk, 1/2 tsp hot sauce (if using), and 1/4 tsp freshly ground black pepper until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and fold gently until just combined. The batter should be thick but spoonable; if too dry add up to 2 tbsp more milk. Do not overmix; small lumps are fine. Let the batter rest 10 minutes to hydrate the cornmeal.

Heat oil

Pour about 4 cups neutral oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 1.5 inches. 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 rise slowly to the surface.

Portion hushpuppies

Use a small cookie scoop (about 1 tbsp) or two spoons to portion heaping tablespoon-sized balls of batter. Work quickly but carefully to keep the oil temperature steady. Wet the scoop/spoon lightly to prevent sticking.

Fry in batches

Gently drop 6–8 hushpuppies into the hot oil without overcrowding. Fry, turning occasionally, until deep golden brown and cooked through, about 2.5–4 minutes per batch depending on size. Internal texture should be set and cooked through.

Drain and keep warm

Use a slotted spoon to transfer cooked hushpuppies to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep finished hushpuppies in a warm oven (200°F / 95°C) while you fry remaining batches to maintain crispness.

Serve hushpuppies hot as a side. Offer tartar sauce, honey butter, or spicy mayo for dipping. Garnish with chopped parsley or chives if desired.

Leftovers: Cool completely, then store in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes before serving.