Hush Puppies Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl whisk the buttermilk with the egg and hot sauce (if using) until smooth.

Fold batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the diced onion, jalapeño, and chopped herbs. The batter should be thick but spoonable — if it seems too dry, add up to 2 tablespoons additional buttermilk; if too loose, add 1 tablespoon flour or cornmeal.

Rest batter

Let the batter rest 10 minutes at room temperature to hydrate the cornmeal and let flavors meld.

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of 2 to 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature; if you don't have one, test with a small drop of batter — it should sizzle and rise slowly without burning.

Portion batter

Using a small cookie scoop or two spoons, scoop rounded tablespoon-sized portions of batter. Wet the spoons between scoops to prevent sticking.

Fry hush puppies

Carefully lower 6–8 hush puppies into the hot oil at a time, avoiding overcrowding. Fry, turning occasionally, for 2½ to 4 minutes until deep golden brown and cooked through. Internal texture should be soft with a light crust.

Drain and keep warm

Use a slotted spoon to transfer cooked hush puppies to a baking sheet lined with paper towels. Keep finished batches warm in a low oven (200°F / 95°C) on a wire rack while frying the rest.

Serve hush puppies hot with lemon wedges and remoulade or spicy mayo for dipping. They are best eaten immediately for optimal crispness.

Storage: cool completely, then refrigerate in an airtight container up to 2 days. Reheat in a 375°F (190°C) oven for 6–8 minutes to re-crisp.