Hush Puppies Recipe
Make Hush Puppies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
For Frying
To Serve (optional)
Method
Batter
Prepare dry ingredients
In a medium bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until uniform and free of lumps.
Combine wet ingredients
In a separate small bowl whisk the buttermilk and the large egg until combined, then whisk in the melted butter.
Add the wet mixture to the dry mixture and stir with a spatula or wooden spoon until just combined. Do not overmix; batter should be thick but spoonable. Fold in the finely chopped yellow onion, chopped scallion (if using), ground black pepper, and cayenne pepper (if using). If the batter seems excessively stiff, add up to 1–2 tablespoons additional buttermilk to reach a thick dropping consistency.
Frying
Heat the oil
Pour 2 cups neutral oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without browning instantly.
Portion batter
Using two spoons or a small cookie scoop (about 1 tablespoon size) form batter into small mounds. Keep batter chilled until ready to fry to prevent spreading. Work in batches to avoid crowding: fry 8–10 hush puppies at a time depending on pan size.
Fry until golden
Carefully slip the batter mounds into the hot oil. Fry, turning occasionally with a slotted spoon, until evenly golden brown and cooked through, about 2.5–4 minutes per batch depending on size. Aim to maintain oil temperature around 325–350°F (165–175°C); if it runs hot, reduce heat. Internal doneness: a hush puppy should be hollow-sounding when tapped and not doughy inside.
Drain
Use a slotted spoon to transfer cooked hush puppies to a paper towel–lined baking sheet or plate to drain excess oil. Keep cooked batches in a warm oven (about 200°F / 95°C) on a rack if frying multiple batches to preserve crispness.