Hushpuppies Recipe

Preheat a medium skillet or cast-iron pan over medium-high heat. Add olive oil and let it warm until shimmering.

Add the corn kernels in a single layer and let them cook undisturbed 2–3 minutes to develop color. Stir and continue to cook, stirring occasionally, until kernels have golden-brown spots, 4–6 minutes total.

Season with 1/4 tsp kosher salt and a pinch of pepper. Transfer to a bowl and let cool. Measure out 3/4 cup roasted corn for the hushpuppy batter; reserve any extra for garnish or jelly if desired.

If using dried apricots: place chopped apricots and 1/2 cup water in a small saucepan. Simmer gently 8–10 minutes until soft. If using apricot preserves, skip to step 3.

Add chopped jalapeño (start with half if you prefer milder heat), 1/2 cup sugar, 2 tbsp apple cider vinegar and 1 tbsp lemon juice to the pan. Bring to a simmer and stir to dissolve sugar. Cook 6–8 minutes, mashing some apricot pieces with the back of a spoon to achieve a spreadable consistency.

If you want a firmer set quickly, sprinkle in 1 tsp pectin and whisk for 1 minute, then simmer another 1–2 minutes. Taste and adjust salt (about 1/4 tsp total) and jalapeño heat. Remove from heat and let cool slightly; the jelly will thicken as it cools.

Transfer to a small serving bowl or jar. Chill if making ahead; bring to room temperature before serving so it’s spoonable.

Heat oil: In a heavy-bottomed saucepan or deep skillet, pour oil to reach about 1.5–2 inches depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and turns golden in ~45–60 seconds.

Dry mix

In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 2 tsp baking powder, 1/2 tsp baking soda, 1 tbs sugar and 1 tsp kosher salt until evenly combined.

Wet mix

In a separate bowl whisk the buttermilk, egg and melted butter until combined.

Combine: Pour wet mixture into dry ingredients and stir just until moistened. Fold in the roasted corn (3/4 cup), finely diced onion (1/4 cup) and chopped chives (2 tbsp). Batter should be thick and scoopable; if too stiff, add up to 1–2 tbsp more buttermilk. Do not overmix.

Fry: Using two spoons or a small cookie scoop (~1.5 tbsp batter per hushpuppy), carefully drop batter into the hot oil, working in batches to avoid crowding (6–8 per batch depending on pan). Fry, turning occasionally, until deep golden brown and cooked through, 2.5–3.5 minutes per side (total 4–6 minutes). Maintain oil temperature near 350°F—adjust heat as needed.

Drain: Transfer cooked hushpuppies to a wire rack set over a baking sheet or paper towels. Lightly sprinkle with a pinch of kosher salt while still hot.

Arrange hushpuppies on a platter with a small bowl of apricot‑jalapeño jelly for dipping. Garnish with chopped cilantro or parsley and serve lime wedges on the side for squeezing over if desired.

Leftovers: Store cooled hushpuppies in an airtight container in the refrigerator up to 2 days; reheat in a 350°F oven 6–8 minutes to crisp. Jelly will keep refrigerated up to 2 weeks.