Hushpuppies Recipe

Mix dry ingredients

In a medium bowl whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and free of lumps.

Combine wet ingredients

In a separate small bowl whisk the buttermilk and the egg until smooth. If using hot sauce, add it to the wet mix.

Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. The batter should be thick but spoonable: similar to a slightly stiff muffin batter. Avoid overmixing; a few small lumps are fine.

Fold in the finely chopped onion, scallions, and parsley (if using) until evenly distributed.

Let the batter rest 5 to 10 minutes at room temperature. This hydrates the cornmeal and improves texture.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (enough to float the hushpuppies). Heat over medium-high until the temperature reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and brown within 45–60 seconds.

While the oil is heating, line a baking sheet with paper towels to drain the cooked hushpuppies.

Fry hushpuppies

Using two teaspoons, a small cookie scoop, or a spoon and your fingers, drop rounded tablespoon-sized portions of batter into the hot oil, being careful not to overcrowd (work in batches of 6–8 depending on pot size). Gently turn any pieces that lean after 30–45 seconds so they brown evenly.

Fry for 2.5 to 4 minutes, turning occasionally, until golden brown and cooked through. Internal texture should be tender, not gummy.

Use a slotted spoon to transfer hushpuppies to the prepared paper towel–lined baking sheet to drain. Sprinkle lightly with coarse or flaky salt while still hot, if desired.

Repeat frying remaining batter, allowing oil to return to 350°F before each new batch.

Serve hushpuppies warm with lemon wedges on the side and your choice of dipping sauce (tartar sauce, remoulade, or honey butter). Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to crisp.