Hush Puppies Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 1 1/4 cups yellow cornmeal, 3/4 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 cup fine corn grits (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly combined.

Add aromatics

Stir in 1/2 cup very finely diced or grated onion and 2 tablespoons thinly sliced scallions into the dry mix so the aromatics are evenly distributed.

Combine wet ingredients

In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, 1 teaspoon Worcestershire sauce and 1/2 teaspoon hot sauce (if using) until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be thick but spoonable — similar to a thick pancake batter. Do not overmix; a few small lumps are fine. If the batter is too stiff, add up to 2 tablespoons additional buttermilk. Let the batter rest 10 minutes to hydrate the cornmeal and allow flavors to meld.

Heat oil

Pour about 3–4 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough for deep-frying small rounds). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily, browning in about 90 seconds.

Portion hush puppies

Dust a small spoon or cookie scoop lightly with 1–2 tablespoons fine cornmeal (this helps prevent sticking). Using a small cookie scoop or two spoons, portion batter into roughly 1 1/4 to 1 1/2 tablespoon balls. Work in batches to avoid overcrowding; allow 6–8 hush puppies per batch depending on pot size.

Fry to golden brown

Carefully lower batter balls into the hot oil, a few at a time, using a spoon or skimmer. Maintain oil temperature around 340–350°F (170–175°C). Fry for 2¾ to 3½ minutes, turning occasionally with a slotted spoon, until the hush puppies are deep golden brown and crisp on the outside and fully cooked inside. Avoid overcrowding which lowers oil temperature and causes sogginess.

Drain and rest

Remove hush puppies with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. If making multiple batches, keep cooked hush puppies warm in a single layer in a 200°F (95°C) oven while remaining batches cook.

Serve hush puppies hot with lemon wedges and remoulade or spicy mayo on the side for dipping. They are also excellent alongside fried shrimp or other seafood. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.