📝 About This Recipe
A quintessential staple of the American South, these hushpuppies are more than just a side dish—they are a crispy, golden-brown revelation. Featuring a perfectly balanced sweet-and-savory cornmeal batter enriched with tangy buttermilk and a hint of cayenne, they boast a craggy, crunchy exterior and a soft, airy center. Legend has it they were tossed to quiet barking dogs during fish fries, but these elevated fritters are so delicious they'll command the full attention of everyone at your table.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Garlic Powder
Wet Ingredients
- 1 cup Buttermilk (full fat preferred, room temperature)
- 1 large Egg (lightly beaten)
- 1 tablespoon Honey (clover or wildflower)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
Aromatics and Frying
- 1/2 cup Yellow Onion (very finely grated or minced)
- 2 whole Scallions (finely sliced, white and green parts)
- 4-6 cups Vegetable Oil (for deep frying)
👨🍳 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 begin heating the oil over medium heat to a steady 365°F (185°C).
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2
While the oil heats, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cayenne, and garlic powder in a large mixing bowl until thoroughly combined.
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3
In a separate medium bowl, whisk together the buttermilk, beaten egg, honey, and melted butter until smooth.
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4
Stir the finely grated onion and sliced scallions into the wet buttermilk mixture. This ensures the aromatics are evenly distributed before meeting the flour.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together until just moistened.
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6
Stop mixing as soon as no dry streaks of flour remain. Over-mixing will lead to tough, dense hushpuppies; a few small lumps in the batter are perfectly fine.
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7
Allow the batter to rest for 5-10 minutes. This rest period allows the cornmeal to hydrate, resulting in a lighter, fluffier interior.
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8
Check your oil temperature. If it has reached 365°F, prepare a landing station by lining a wire cooling rack with paper towels.
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9
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot; fry about 6-8 at a time.
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10
The hushpuppies will often flip themselves as they cook, but if they don't, use a slotted spoon to gently turn them so they brown evenly on all sides.
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11
Fry for 2-3 minutes total, or until they reach a deep, rich golden brown color. You can test the first one by breaking it open to ensure the center is fully cooked.
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12
Use a slotted spoon or spider strainer to remove the hushpuppies from the oil and transfer them to the prepared wire rack to drain.
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13
Immediately sprinkle with a tiny pinch of extra salt while they are still hot and glistening.
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14
Repeat the process with the remaining batter, ensuring the oil returns to 365°F between batches.
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15
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
Maintain a consistent oil temperature of 365°F; if the oil is too cold, the hushpuppies will soak up grease and become soggy, but if it's too hot, the outside will burn before the inside cooks. Grate your onion instead of chopping it to release the juices, which adds incredible moisture and flavor to the batter. For a spicy kick, add one finely minced seeded jalapeño to the batter along with the scallions. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. Avoid using 'Self-Rising' cornmeal for this specific recipe, as we have already balanced the leavening agents for a custom lift.
🍽️ Serving Suggestions
Serve as a classic side to a Lowcountry shrimp boil or fried catfish platter. Pair with a side of whipped honey butter or a zesty remoulade sauce for dipping. These are excellent alongside smoky barbecued pulled pork and a vinegary coleslaw. Serve as an appetizer with a cold, crisp pilsner or a sweet iced tea to balance the fried richness. For a modern twist, drizzle with a bit of 'hot honey' just before serving.