📝 About This Recipe
These iconic Southern gems are the ultimate comfort food, boasting a shatteringly crisp exterior and a light, pillowy center. Legend has it they were tossed to barking dogs to 'hush' them during fish fries, but today, they are the undisputed star of the basket. Infused with sweet corn, sharp scallions, and a hint of smoky cayenne, these hushpuppies deliver a perfect balance of savory and sweet in every bite.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine or medium grind)
- 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 (shaken, at room temperature)
- 1 Large Egg (beaten)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 tablespoon Honey
Mix-ins and Frying
- 1/2 cup Yellow Onion (grated or very finely minced)
- 2 tablespoons Scallions (finely sliced)
- 1/4 cup Fresh Corn Kernels (optional, for texture)
- 4-6 cups Peanut or Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or deep fryer, pour in the oil until it reaches a depth of about 3 inches. Heat the oil over medium heat until it reaches 365°F (185°C) on a deep-fry thermometer.
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2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cayenne, and garlic powder until thoroughly combined and free of lumps.
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3
In a separate medium bowl, whisk together the room-temperature buttermilk, beaten egg, melted butter, and honey until smooth.
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4
Grate the yellow onion directly into the wet ingredients, ensuring you catch all the flavorful juices. Stir in the sliced scallions and corn kernels if using.
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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 gently fold the ingredients together until just moistened.
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6
Be careful not to overmix; the batter should be thick and slightly lumpy, similar to a stiff muffin batter. Let the batter rest for 5-10 minutes to allow the cornmeal to hydrate.
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7
Check the oil temperature again to ensure it is steady at 365°F. Prepare a wire rack set over a baking sheet or a plate lined with paper towels for draining.
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8
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter (about 1.5 inches in diameter) into the hot oil. Do not overcrowd the pot; fry in batches of 6-8.
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9
The hushpuppies will initially sink and then bob to the surface. Use a slotted spoon or spider to gently rotate them so they brown evenly on all sides.
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10
Fry for 2-3 minutes until they are a deep golden brown. If they brown too quickly, they will be raw in the middle; adjust your heat as necessary.
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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
Allow the oil to return to 365°F between batches. Serve immediately while the centers are steaming and the outsides are crisp.
💡 Chef's Tips
Use a thermometer to maintain the oil temperature; if it drops below 350°F, the hushpuppies will absorb oil and become greasy. Don't overmix the batter, or the hushpuppies will turn out tough and dense rather than airy. Grating the onion instead of chopping it ensures the flavor is distributed evenly and prevents large raw chunks in the center. If you don't have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. For a spicy kick, add one finely minced seeded jalapeño to the batter.
🍽️ Serving Suggestions
Serve alongside a classic Southern fried catfish dinner with coleslaw. Pair with a zesty Remoulade sauce or a spicy honey-butter dip. Accompany with a cold glass of sweet tea or a crisp pilsner beer. Serve as a side to a low-country boil or a plate of smoked pulled pork.