Hush Puppies Recipe

Mix dry ingredients

In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined and there are no lumps.

Combine wet ingredients

In a separate small bowl, whisk the buttermilk and egg until smooth. Stir in the sliced scallion, diced onion, jalapeño (if using), and hot sauce (if using).

Pour the wet ingredients into the dry ingredients. Gently fold until just combined — the batter should be thick, drop-able, and slightly lumpy. Do not overmix; a few dry streaks are acceptable. If the batter seems too stiff to drop, add 1 tablespoon buttermilk at a time to reach a thick spoonable consistency.

Cover the bowl and let the batter rest for 10 minutes at room temperature. This allows the cornmeal to hydrate and the baking agents to begin working.

Pour oil into a heavy-bottomed Dutch oven, deep skillet, or pot to a depth of about 2 to 2 1/2 inches (enough for the hush puppies to float). Attach a thermometer to the pot and heat the oil over medium-high heat to 350°F (175°C). Maintain 350°F while frying; temperature will drop when you add batter, so adjust heat to keep it steady.

Portion batter

Use two teaspoons or a small cookie scoop (about 1 tablespoon) to portion the batter. If you prefer slightly larger hush puppies, use a 1 1/2 tablespoon scoop. Wet the spoons or scoop between batches to prevent sticking.

Carefully lower 6–8 hush puppies into the hot oil at a time, leaving room for them to float and brown. Do not overcrowd the pot; crowding drops the temperature and yields greasy results.

Fry until deep golden brown and cooked through, about 2 1/2 to 4 minutes per batch, turning once with a slotted spoon or spider to ensure even browning. If unsure, break one open to check: the interior should be moist and cooked without raw batter.

Use a slotted spoon to transfer cooked hush puppies to a wire rack set over a rimmed baking sheet or to paper towels to drain. Sprinkle lightly with kosher or flaky sea salt while still hot.

Allow hush puppies to rest 2 minutes to firm slightly, then serve warm with lemon wedges and dipping sauce such as remoulade or honey mustard. Hush puppies are best served immediately for maximum crispness.

If frying multiple batches, keep completed hush puppies warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes; avoid crowding to maintain crisp exterior.