Andouille & Cheddar Hushpuppies Recipe

Cube the andouille sausage into small 1/4-inch pieces. Finely shred the cheddar if not pre-shredded. Thinly slice the green onions and finely chop the parsley.

Measure out dry and wet ingredients separately. Crack the egg into a small bowl and whisk with the buttermilk and melted butter.

Set a wire rack over a baking sheet and line a plate with paper towels for draining fried hushpuppies.

Combine dry ingredients

In a large mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, sugar, and kosher salt until evenly blended.

Combine wet ingredients

In a separate bowl or measuring cup whisk the buttermilk, egg, and cooled melted butter until smooth.

Pour the wet mixture into the dry mixture and stir with a spatula until just combined. The batter should be thick but scoopable; if too dry, add up to 2 tablespoons more buttermilk.

Fold in the diced andouille, shredded cheddar, sliced green onions, chopped parsley, garlic powder, onion powder, cayenne, and black pepper until evenly distributed. Do not overmix.

Let the batter rest 5–10 minutes at room temperature to hydrate the cornmeal (this improves texture).

Pour oil into a medium heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 2–3 cups depending on vessel). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise slowly to the surface.

Using two spoons or a small cookie scoop (~1 tablespoon each), shape batter into 1 1/2-inch rounds. Keep hands or spoons damp to prevent sticking.

Carefully lower 6–8 hushpuppies into the hot oil without overcrowding (work in batches). Fry, turning occasionally with a slotted spoon, until deep golden brown and cooked through, about 3–4 minutes per batch. Internal temperature should be hot and set; a skewer should come out clean of raw batter.

Remove hushpuppies to the wire rack to drain and keep warm in a 200°F (95°C) oven while you finish remaining batches. Briefly blot excess oil with paper towels if needed.

Whisk together the mayonnaise, hot sauce, honey, and lemon juice in a small bowl until smooth. Taste and adjust seasoning — add more hot sauce for heat or a pinch of salt if desired.

Serve the hushpuppies hot with the dipping sauce on the side. They pair well with fried seafood, barbecue, or as an appetizer. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.