Hushpuppies
Hushpuppies are crisp, golden balls of fried cornmeal batter with a little onion. They are a classic side for a fish fry. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
The batter contains raw egg, so fry until the centers reach 160°F with no wet batter. Keep the batter in the refrigerator if you are not frying right away. Chill leftovers within 2 hours (1 hour if above 90°F) and reheat to 165°F.
Allergens: wheat, egg, milk
Equipment
- mixing bowl
- whisk
- heavy pot or Dutch oven
- deep-fry thermometer
- 2 spoons
- slotted spoon
Ingredients (for 4 servings)
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup onion, grated or very finely chopped
- 1 egg
- 3/4 cup buttermilk
- 4 cups vegetable oil, for frying
Directions
1. In a mixing bowl, whisk the cornmeal, flour, baking powder, sugar, salt, and cayenne.
2. Add the onion, egg, and buttermilk. Stir just until no dry spots remain. Let the batter rest 5 minutes to thicken.
3. Pour about 2 inches of oil into a heavy pot. Heat over medium-high until a deep-fry thermometer reads 350°F.
4. Using 2 spoons, drop rounded tablespoons of batter into the oil, 6 to 8 at a time.
5. Fry 3 to 4 minutes, turning, until deep golden brown and puffed.
6. Break one open to check: the inside should be fluffy with no wet batter, at least 160°F in the center.
7. Drain on paper towels. Let the oil return to 350°F before the next batch. Serve hot.
Skill taught
Holding oil at 350°F so cornmeal batter puffs and cooks through.
Affordable substitution
Make your own buttermilk: stir 2 teaspoons lemon juice or vinegar into 3/4 cup regular milk and let it stand 5 minutes.
Optional variation
Stir 1/2 cup corn kernels or 2 sliced green onions into the batter.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat in a 375°F oven to 165°F until hot and crisp.