Hushpuppies Recipe
Make Hushpuppies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Seasoning & Frying
Method
Batter
- 1
Mix dry ingredients
In a large mixing bowl combine 1.5 cups cornmeal, 0.5 cup all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 1 tbsp granulated sugar, and 1 tsp fine salt. Whisk to evenly distribute leavening and sugar.
- 2
Combine wet ingredients
In a separate bowl whisk 1 cup buttermilk with 1 large egg until homogenous. Stir in 1 tbsp melted butter if using.
- 3
Fold wet into dry
Pour the buttermilk-egg mixture into the dry ingredients and stir until just combined. The batter should be thick but scoopable; if excessively thick, add up to 2 tablespoons more buttermilk to reach a thick drop-batter consistency.
- 4
Add aromatics & seasonings
Fold 1/2 cup finely chopped yellow onion, 2 tbsp chopped scallions, 1 tsp finely chopped jalapeño (optional), 1 tbsp minced parsley, 1/2 tsp black pepper and 1/4 tsp cayenne (optional) into the batter. Do not overmix — a few dry streaks are fine. Let batter rest 10 minutes to hydrate the cornmeal.
Frying
- 5
Heat oil
Pour about 4 cups vegetable oil into a deep heavy pot or Dutch oven to a depth of 1.5 to 2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and sink slowly, forming a golden crust within 30–45 seconds.
- 6
Portion hushpuppies
Using a small cookie scoop (~1.5 tbsp) or two teaspoons, scoop rounded portions of batter. Wet the spoon slightly to prevent sticking. Work in small batches (about 6–8 at a time depending on pot size) so oil temperature stays near 350°F.
- 7
Fry until golden
Carefully slide scoops into hot oil, spacing them so they don't touch. Fry 2.5–3.5 minutes, turning once (use a slotted spoon) so they brown evenly, until deep golden brown and cooked through. Adjust time slightly depending on size.
- 8
Drain and season
Remove hushpuppies to a wire rack set over a baking sheet or onto paper towels. Immediately sprinkle lightly with a pinch of salt while hot. Let cool 2–3 minutes; they will crisp up as they rest.
- 9