📝 About This Recipe
A quintessential staple of Southern fish fries, these hushpuppies are a masterclass in texture—shattering-crisp on the outside with a tender, cloud-like center. Legend has it they were named for the scraps of fried dough tossed to barking dogs to 'hush' them during outdoor feasts, but today they are the star of the show. Infused with sweet yellow corn, sharp cheddar, and a hint of cayenne, these golden nuggets are the ultimate expression of cornmeal's versatile charm.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine or medium-grind)
- 1/2 cup All-Purpose Flour
- 2 tablespoons Granulated Sugar (adjust for desired sweetness)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Cayenne Pepper (optional for a gentle heat)
- 1/2 teaspoon Garlic Powder
Wet Ingredients & Mix-ins
- 1 cup Buttermilk (full-fat preferred, shaken well)
- 1 Large Egg (beaten)
- 1/2 cup Yellow Onion (grated or very finely minced)
- 3 pieces Scallions (white and light green parts, thinly sliced)
- 1/2 cup Sharp Cheddar Cheese (finely shredded)
- 2 tablespoons Unsalted Butter (melted and cooled)
Frying & Serving
- 4-6 cups Peanut Oil (for deep frying; vegetable oil is a suitable substitute)
- 2 tablespoons Honey (for drizzling)
👨🍳 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. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 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, cayenne, and garlic powder in a large mixing bowl until perfectly combined.
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3
In a separate medium bowl, whisk the beaten egg into the buttermilk. Stir in the melted butter until incorporated.
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4
Add the grated onion, sliced scallions, and shredded cheddar cheese to the wet mixture, stirring to distribute the aromatics evenly.
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5
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula to fold the ingredients together until just moistened. Do not overmix; the batter should be thick and slightly lumpy.
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6
Allow the batter to rest for 5-10 minutes. This allows the cornmeal to hydrate, which ensures a moist interior and helps the hushpuppies hold their shape.
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7
Once the oil is at temperature, prepare a small bowl of water. Dip two small spoons (or a small cookie scoop) into the water, then scoop about 1 tablespoon of batter.
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8
Carefully drop the batter into the hot oil. Work in batches of 6-8 hushpuppies to avoid overcrowding the pot, which would drop the oil temperature and lead to greasiness.
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9
Fry the hushpuppies for 2-3 minutes, turning them occasionally with a slotted spoon or spider, until they are a deep golden brown on all sides.
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10
Use a slotted spoon to transfer the hushpuppies to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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11
Immediately sprinkle with a tiny pinch of extra salt while still hot.
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12
Check the oil temperature and allow it to return to 365°F before starting the next batch.
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13
Serve immediately while warm and crisp, drizzled with honey or alongside your favorite dipping sauce.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the hushpuppies will soak up grease; if too hot, the outside burns before the middle cooks. Grate the onion rather than chopping it; the onion juice adds incredible moisture and flavor to the batter. Don't overmix the batter once the wet and dry ingredients meet, or you'll end up with tough, rubbery hushpuppies. If the batter feels too thin to hold its shape, add an extra tablespoon of cornmeal; if too thick, a splash of buttermilk. For the ultimate crunch, use a cast-iron Dutch oven which retains heat better than thin stainless steel pots.
🍽️ Serving Suggestions
Serve alongside crispy fried catfish and creamy coleslaw for a traditional Southern experience. Pair with a spicy Remoulade sauce or a tangy honey mustard for dipping. Accompany with a cold glass of sweet tea or a crisp pilsner to cut through the richness. Serve as a side to a low-country boil featuring shrimp, corn, and potatoes. Drizzle with hot honey for a modern, sweet-and-spicy flavor profile.