Hushpuppies Recipe
Make Hushpuppies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hushpuppy batter
For frying
Method
Prep batter
Combine dry ingredients
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt until evenly blended.
Whisk wet ingredients
In a separate bowl, whisk the buttermilk and egg until combined.
Fold together
Pour the buttermilk mixture into the dry ingredients and stir gently until mostly combined. Fold in the chopped yellow onion, green onion, jalapeño (if using), and parsley. The batter should be thick but scoopable; if too dry, add up to 2 tablespoons more buttermilk, 1 tablespoon at a time. Let the batter rest 10 minutes to hydrate the cornmeal.
Frying
Heat oil
Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 1 1/2 inches (roughly 3 cups for a medium pot). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise slowly, browning in about 90 seconds.
Portion hushpuppies
Dust a small spoon or cookie scoop with the additional cornmeal to prevent sticking. Using a 1-tablespoon cookie scoop or two spoons, drop rounded spoonfuls of batter into the hot oil, taking care not to overcrowd the pot — fry in batches of 8–10 small hushpuppies depending on pot size.
Fry until golden
Fry, turning occasionally with a slotted spoon, until golden brown and cooked through, about 2 1/2–3 minutes per batch (internal texture should be moist but not raw). Adjust heat as needed to maintain 325–350°F (163–177°C).
Drain and rest
Using a slotted spoon, transfer hushpuppies to a plate lined with paper towels to drain. Sprinkle lightly with a pinch of salt while hot. Let cool 2–3 minutes before serving so interior finishes cooking and to avoid burns.