📝 About This Recipe
These iconic deep-fried treasures are the quintessential Southern side, boasting a shatteringly crisp exterior and a tender, cake-like center. Legend has it they were named for the scraps of fried dough tossed to barking dogs to 'hush' them during fish fries, but today they are the star of the show. Infused with sweet corn, sharp scallions, and a hint of cayenne, these hushpuppies offer a perfect balance of savory and sweet that pairs beautifully with any seafood feast.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine ground preferred)
- 1/2 cup All-Purpose Flour
- 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, shaken well)
- 1 Large Egg (lightly beaten)
- 1 tablespoon Honey (clover or wildflower)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
Mix-ins & Frying
- 3 pieces Scallions (finely minced, white and green parts)
- 1/4 cup Sweet Onion (very finely grated or minced)
- 1 quart Peanut or Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, pour in the oil to a depth of at least 3 inches. Clip a deep-fry thermometer to the side.
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2
Slowly heat the oil over medium heat until it reaches exactly 365°F (185°C). Keeping a consistent temperature is the secret to a non-greasy hushpuppy.
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3
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 well combined.
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4
In a separate medium bowl, whisk together the buttermilk, beaten egg, honey, and melted butter until smooth.
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5
Fold the minced scallions and grated onion into the wet ingredients.
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6
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a rubber spatula, fold gently until just moistened. Do not overmix, or the hushpuppies will be tough.
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7
Let the batter rest for 5-10 minutes. This allows the cornmeal to hydrate, resulting in a better texture and preventing the batter from falling apart in the oil.
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8
Once the oil is at 365°F, use a small cookie scoop or two spoons to carefully drop rounded tablespoons of batter into the hot oil. Work in batches of 6-8 to avoid crowding.
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9
Fry the hushpuppies for 2-3 minutes, turning them occasionally with a slotted spoon or spider strainer so they brown evenly on all sides.
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10
The hushpuppies are done when they are a deep golden brown and float confidently on the surface of the oil.
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11
Use a slotted spoon to transfer the fried balls to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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12
Immediately sprinkle with a tiny pinch of extra salt while they are still hot and glistening.
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13
Allow the oil temperature to return to 365°F before starting the next batch.
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14
Serve immediately while warm and crisp.
💡 Chef's Tips
For the best flavor, use a high-quality stone-ground cornmeal which provides a more 'corn-forward' taste and better crunch. Never overmix the batter; stir until the flour streaks just disappear to keep the interior light and airy. If the hushpuppies are browning too fast but staying raw inside, your oil is too hot; lower the heat and wait for it to stabilize. Grate the onions rather than just chopping them; the onion juice helps flavor the entire batter and ensures no crunchy raw onion bits. For a spicy kick, add a finely minced seeded jalapeño to the batter along with the scallions.
🍽️ Serving Suggestions
Serve alongside classic fried catfish or shrimp with a side of creamy coleslaw. Pair with a ramekin of whipped honey butter for a sweet and salty treat. Dip into a zesty remoulade sauce or a spicy cocktail sauce for a traditional fast-food feel. Enjoy with a cold glass of sweet iced tea or a crisp pilsner beer. Serve as a snack with a side of hot sauce mixed into maple syrup for a modern twist.