📝 About This Recipe
A staple of Southern fish fries and coastal cookouts, these hushpuppies are the ultimate expression of comfort: crispy and craggy on the outside with a tender, airy crumb within. Infused with sweet yellow cornmeal, sharp white onions, and a hint of smoky cayenne, they offer a perfect balance of savory and sweet. This recipe elevates the humble corn fritter into a gourmet indulgence that captures the warm, soulful essence of Lowcountry tradition.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (stone-ground preferred for texture)
- 1/2 cup All-Purpose Flour
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 1 1/2 teaspoons Baking Powder (ensure it is fresh for maximum lift)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle back-end heat)
Wet Ingredients
- 1 cup Buttermilk (full-fat provides the best flavor)
- 1 Large Egg (beaten)
- 1/2 cup White Onion (very finely minced or grated)
- 2 tablespoons Fresh Chives (finely chopped)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
Frying & Serving
- 1 quart Vegetable Oil (for deep frying; peanut oil also works well)
- 2 tablespoons Honey (for drizzling or compound butter)
- 4 tablespoons Salted Butter (softened, for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, pour in the vegetable oil until it reaches a depth of about 3 inches. Insert a deep-fry thermometer and heat the oil over medium heat to exactly 365°F (185°C).
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2
While the oil heats, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, and cayenne in a large mixing bowl until thoroughly combined.
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3
In a separate medium bowl, whisk the beaten egg into the buttermilk. Stir in the melted butter, finely minced white onion, and chopped chives.
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4
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a rubber spatula, gently fold the ingredients together until just moistened.
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5
Crucial Step: Let the batter rest for 5 to 10 minutes. This allows the cornmeal to hydrate, resulting in a lighter, less gritty texture.
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6
Check your oil temperature. If it has reached 365°F, you are ready to fry. Prepare a baking sheet lined with paper towels and set a wire cooling rack on top.
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7
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd; fry about 6-8 hushpuppies at a time.
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8
The hushpuppies will likely sink and then pop back to the surface. Use a slotted spoon or spider to gently rotate them so they brown evenly on all sides.
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9
Fry for 2 to 3 minutes until they are a deep golden brown. If they brown too quickly, the center will remain raw; adjust heat as necessary to maintain 365°F.
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10
Use the slotted spoon to remove the hushpuppies and place them on the wire rack to drain. Immediately sprinkle with a tiny pinch of extra salt while hot.
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11
Repeat the process with the remaining batter, allowing the oil to return to temperature between batches.
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12
While the last batch fries, whip the softened salted butter with the honey and a few extra chives to create a sweet-and-savory accompaniment.
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13
Serve the hushpuppies immediately while they are piping hot and the exterior is at its crispiest.
💡 Chef's Tips
Maintain oil temperature strictly between 350°F and 375°F; too cold and they become greasy, too hot and they stay raw inside. Grate the onion instead of chopping if you want the flavor to permeate the batter without having chunks of onion. Don't overmix the batter; treat it like muffin batter to ensure the hushpuppies stay fluffy rather than tough. If the batter feels too thin to hold a shape, add another tablespoon of cornmeal; if too thick, a splash of buttermilk. For a spicy kick, add one finely minced seeded jalapeño to the wet ingredients.
🍽️ Serving Suggestions
Serve alongside classic fried catfish or shrimp for a traditional Southern seafood platter. Pair with a cold, crisp pilsner or a sweet iced tea to cut through the richness of the fry. Provide a side of remoulade sauce or spicy cocktail sauce for dipping. Serve as a unique bread basket alternative for a Sunday roast or BBQ ribs. Drizzle with extra hot honey for a modern, sweet-heat flavor profile.