Hush Puppies (6) Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 1 cup buttermilk and 1 large egg until blended. Add 1/2 teaspoon hot sauce and 1/4 teaspoon ground black pepper; whisk briefly.

Fold together

Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula or wooden spoon until mostly combined. Fold in 1/4 cup finely chopped yellow onion, 1 tablespoon chopped fresh parsley, and 1 tablespoon finely chopped scallion. Do not overmix; a few small lumps are fine. The batter should be thick but drop from a spoon; if it seems too dry, add up to 1 tablespoon additional buttermilk.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep fryer (oil depth ~2 inches). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small drop of batter: it should sizzle and float slowly to the surface, browning in about 45–60 seconds.

Portion batter

Using a small cookie scoop (about 1 tablespoon) or two spoons, scoop rounded portions of batter and gently drop them into the hot oil, working in batches. Avoid overcrowding — fry 6–8 hush puppies at a time depending on pot size so oil temperature recovers quickly.

Fry until golden

Fry the hush puppies, turning occasionally with a slotted spoon, until deep golden brown and cooked through, about 2½–3½ minutes per batch. Internal temperature should be about 190°F (88°C) if measured.

Drain

Using a slotted spoon, transfer cooked hush puppies to a wire rack set over a baking sheet or to paper towels to drain excess oil for 1–2 minutes. Sprinkle lightly with coarse or flaky sea salt while still warm if using.

Serve the hush puppies warm, optionally with lemon wedges on the side and a dipping sauce (tartar, remoulade, or spicy mayo). Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and crisped in a 350°F (175°C) oven for 6–8 minutes before serving.