Hush Puppies Recipe

Measure and prepare ingredients: finely dice the yellow onion (about 1/2 cup). If using chives or green onions, chop them finely. Crack the egg into a small bowl.

Set a wire rack over a baking sheet and place a few layers of paper towels nearby for draining. Line a plate for holding formed hush puppies before frying.

Combine dry ingredients

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk the buttermilk with the large egg until smooth. Stir in the melted butter and mix to combine.

Fold wet into dry: Pour the buttermilk mixture into the dry ingredients and stir gently until just combined. The batter should be thick but moist—like a drop-batter. Do not overmix; a few small lumps are fine.

Add-ins: Fold in the diced onion, chives or green onions (if using), black pepper, and cayenne (if using) until evenly distributed through the batter.

Rest briefly: Let the batter rest at room temperature for 5–10 minutes to hydrate the cornmeal. If the batter thickens too much, add up to 1–2 tablespoons of buttermilk to loosen slightly.

Pour approximately 3 to 4 cups of neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil: it should sizzle and float to the surface within a few seconds and begin to brown.

Maintain temperature: Adjust the heat as needed. Aim to keep the oil between 340–360°F (170–180°C) while frying to ensure the hush puppies cook through without burning on the outside.

Portion the batter: Use a small cookie scoop (about 1 tablespoon) or two spoons to form rounded mounds of batter. Wet the spoons lightly or oil them to prevent sticking. Each hush puppy should be roughly 1 to 1 1/4 inches in diameter.

Fry in batches: Carefully lower 6–8 hush puppies into the hot oil, leaving room for them to move. Do not overcrowd the pot, which will drop the oil temperature.

Cook: Fry for 2 1/2 to 4 minutes total, turning occasionally with a slotted spoon or spider, until they are deep golden brown and crisp on all sides. Smaller hush puppies will cook faster; check one by breaking it open to ensure the interior is cooked and not doughy.

Drain: Use a slotted spoon to transfer cooked hush puppies to the wire rack set over the baking sheet to drain and stay crisp. Lightly sprinkle with kosher or flaky sea salt while still hot.

Repeat: Continue frying the remaining batter in batches, allowing the oil to return to temperature between batches. If the oil darkens or smokes, reduce heat or replace oil as needed.

Serve warm: Arrange hush puppies on a platter and serve immediately with lemon wedges and your choice of dipping sauces such as honey mustard or remoulade. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp.

Storage: Store cooled hush puppies in an airtight container in the refrigerator for up to 2 days. Re-crisp in a hot oven or air fryer before serving.