Hushpuppies Recipe

Mix dry ingredients

In a large bowl combine the cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, salt, and cracked black pepper. Whisk until evenly distributed.

Combine wet ingredients

In a separate medium bowl whisk the buttermilk and the egg until blended.

Fold wet into dry

Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir gently with a spatula just until combined; batter should be thick but scoopable. Do not overmix.

Add aromatics and herbs

Fold in the finely chopped yellow onion, scallions, and parsley (if using). Add cayenne and the optional 1/2 tsp sugar now if desired, and adjust salt/pepper to taste. Let the batter rest 5–10 minutes to hydrate the cornmeal and let flavors meld.

Heat oil

Pour oil into a heavy-bottomed Dutch oven or deep skillet to a depth of 2 to 2 1/2 inches (about 3–4 cups depending on pot size). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown steadily without burning.

Portion hushpuppies

Use a small cookie scoop or two spoons to form 1 to 1 1/4-inch balls (about 1 tablespoon batter each). Wet the spoons or scoop lightly if batter sticks. Work in small batches — don’t overcrowd the oil — to keep the temperature steady (about 8–10 hushpuppies per batch depending on pot size).

Fry until golden

Carefully lower each portion into the hot oil. Fry, turning as needed, until deep golden brown and cooked through, about 2 1/2 to 3 1/2 minutes per batch. Adjust heat to maintain 325–350°F (165–175°C).

Drain and keep warm

Use a slotted spoon or spider to transfer cooked hushpuppies to a wire rack set over a baking sheet or to paper towels to drain. For serving multiple batches, keep finished hushpuppies warm in a 200°F (95°C) oven on the wire rack while you fry remaining batter.

Serve hushpuppies hot. They pair well with tartar sauce, honey butter, or a remoulade. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to crisp.