📝 About This Recipe
These iconic Southern fritters are the ultimate marriage of a crunchy, golden-brown exterior and a tender, steaming-hot cornmeal center. Legend says they were tossed to barking dogs to 'hush' them during fish fries, but today, they are the undisputed star of any coastal spread. Infused with tangy buttermilk, sharp scallions, and a hint of honey, these savory cakes offer a perfect balance of sweet and salty notes that melt in your mouth.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine or medium ground)
- 1/2 cup All-Purpose Flour
- 1 tablespoon Granulated Sugar (adjust for desired sweetness)
- 1 1/2 teaspoons Baking Powder (ensures fluffiness)
- 1/2 teaspoon Baking Soda (reacts with buttermilk)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
Wet Ingredients
- 1 cup Buttermilk (full fat preferred, at room temperature)
- 1 large Egg (lightly beaten)
- 1 tablespoon Honey (adds floral depth)
- 2 tablespoons Unsalted Butter (melted and cooled)
Aromatics & Frying
- 1/4 cup Scallions (finely minced)
- 2 tablespoons Yellow Onion (grated or very finely minced)
- 1 quart Vegetable Oil (for deep frying (peanut or canola work well))
👨🍳 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 toward 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 egg, buttermilk, and honey together until smooth. Stir in the melted butter.
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4
Fold the finely minced scallions and grated yellow onion into the wet ingredients. The grated onion provides moisture and a punch of flavor that permeates the batter.
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5
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a wooden spoon or spatula to fold the ingredients together just until moistened.
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6
Be careful not to overmix the batter; it should be thick, slightly lumpy, and able to hold its shape on a spoon. Let the batter rest for 5-10 minutes while the oil finishes reaching temperature.
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7
Once the oil reaches exactly 365°F, prepare a landing station by lining a wire rack over a baking sheet or using paper towels to drain excess oil.
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8
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches of 5-6 to avoid crowding the pot and dropping the oil temperature.
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9
Fry the hushpuppies for 2-3 minutes, turning them occasionally with a slotted spoon or spider strainer, until they are a deep golden brown on all sides.
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10
Test the first one by breaking it open to ensure the center is fully cooked and fluffy. If the outside is dark but the inside is raw, lower your oil temperature slightly.
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11
Remove the hushpuppies with a slotted spoon and transfer them to the prepared wire rack. Immediately sprinkle with a tiny pinch of extra salt while hot.
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12
Repeat the process with the remaining batter, allowing the oil to return to 365°F between each batch.
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13
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
Use a thermometer to maintain oil at 365°F; too hot and the outsides burn, too cool and they become greasy. Do not overmix the batter once the wet and dry ingredients meet, or the hushpuppies will become tough and dense. Grating the onion instead of just chopping it allows the juice to flavor the entire batter and ensures no large raw chunks. If the batter is too thin to hold a ball shape, add another tablespoon of cornmeal; if too thick, add a splash of buttermilk. Letting the batter rest for 10 minutes allows the cornmeal to hydrate, resulting in a much better interior texture.
🍽️ Serving Suggestions
Serve alongside fried catfish or shrimp with a side of creamy coleslaw. Pair with a spicy remoulade or tartar sauce for dipping. Serve as a side to a low country boil with corn on the cob and red potatoes. Enjoy with a drizzle of hot honey or a side of whipped maple butter for a sweet-savory treat. Pair with an ice-cold sweet tea or a crisp pilsner beer to cut through the richness.