Hush Puppies Recipe
Make Hush Puppies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Fry & Finish
Method
Batter
Combine dry ingredients
In a large bowl, whisk together 1 1/2 cups yellow cornmeal, 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, and 1 tsp fine salt until evenly blended.
Mix wet ingredients
In a separate bowl, whisk 1 cup buttermilk and 1 large egg until smooth. Stir in 1/2 cup finely chopped yellow onion, 2 tbsp finely chopped scallions, 1 tsp hot sauce (if using), and 1/4 tsp freshly ground black pepper.
Combine wet and dry
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick and scoopable — similar to a stiff muffin batter. Do not overmix; a few small lumps are fine. If the batter is too thick to drop, add up to 2 tbsp additional buttermilk, 1 tbsp at a time.
Fry & Finish
Heat oil
Pour about 3–4 cups neutral oil into a heavy pot or deep-fryer, leaving at least 3 inches headspace. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface steadily.
Prepare dipping method
Lightly wet a small cookie scoop or two spoons (wetting prevents sticking). Alternatively, dip your hands in water between scoops. Scatter 2 tbsp cornmeal on a plate for quick dusting to help form rounds if the batter is too sticky.
Fry hush puppies
Working in batches to avoid overcrowding, drop 1-tablespoon to 1.5-tablespoon mounds of batter into the hot oil (or use a small cookie scoop). Fry 6–8 hush puppies at a time for 2.5–3.5 minutes, turning gently with a slotted spoon or spider so they brown evenly to golden brown. If they brown too quickly, reduce heat slightly. Internal texture should be cooked through and springy.
Drain and season
Use a slotted spoon to transfer cooked hush puppies to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, sprinkle lightly with 1/2 tsp flaky sea salt to taste.