Hush Puppies Recipe

Prep dry ingredients

In a large mixing bowl whisk together 1.5 cups all-purpose flour, 3/4 cup yellow cornmeal, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 1 tablespoon granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk together 1 cup buttermilk, 1/2 cup whole-milk ricotta, and 1 large egg until smooth. Stir in 1 teaspoon hot sauce (optional) and 1/2 teaspoon freshly ground black pepper.

Fold wet into dry

Pour the wet mixture into the dry ingredients and gently stir with a spatula until mostly combined — do not overmix; a few small lumps are fine. Fold in the thinly sliced 4 scallions (use both white and green parts) and 3/4 cup grated sharp cheddar until evenly distributed.

Heat oil

Pour about 2 cups neutral oil into a medium heavy-bottomed saucepan or Dutch oven to a depth of roughly 1.5–2 inches. Attach a deep-fry thermometer and heat the oil to 350°F (175°C) over medium heat. Maintain temperature between 340–360°F while frying.

Form hush puppies

Place 1/4 cup all-purpose flour in a small bowl for dusting your scoop. Using a small cookie scoop (about 1.25 tablespoon capacity) or two spoons, scoop rounded tablespoons of batter. Lightly dust the scoop or your hands in the reserved flour to prevent sticking, then shape batter into compact balls (~1 to 1 1/4 inch diameter).

Fry in batches

Carefully lower 6–8 hush puppies into the hot oil, leaving room to avoid crowding. Fry, turning occasionally with a slotted spoon, until golden brown and cooked through, about 2.5–3.5 minutes per batch depending on size. Internal temperature should be around 190°F and centers set. Remove to a wire rack set over a sheet tray or paper towels to drain. Repeat with remaining batter, letting oil return to temperature between batches.

Drain and season

While still warm, sprinkle hush puppies lightly with flaky sea salt (about 1/4 tsp total) and toss gently to coat. Keep warm in a low oven (200°F/95°C) if needed.

In a small saucepan combine 1/2 cup honey and 1 teaspoon red chili flakes. Warm gently over low heat, stirring, until honey becomes fluid and the chili infuses the honey, about 2–3 minutes — do not boil. Stir in 1/2 teaspoon apple cider vinegar and a pinch (1/8 tsp) fine sea salt to balance sweetness. If the honey is very thick, add 1 teaspoon water and stir to loosen. Taste and adjust spice by adding more chili flakes if desired. Remove from heat and let steep for 5 minutes; strain if you want a smooth honey.

Transfer warm hush puppies to a serving platter. Drizzle hot honey over the hush puppies or serve it on the side for dipping. Sprinkle the 2 tablespoons chopped chives or extra scallion greens over the puppies for color and freshness. Serve immediately so they remain crisp outside and tender inside.