Hushpuppies are golden, deep-fried cornmeal fritters with a crunchy crust and a soft, savory inside, a Southern classic served alongside fried fish and seafood boils. Made from a simple batter of cornmeal, flour, buttermilk, and onion, they're scooped into hot oil where they puff and crisp into irresistible nuggets. The slight sweetness of cornmeal plays against the sharp bite of onion, and a hint of sugar balances it all. Quick to mix and fry, hushpuppies are the kind of humble, crave-worthy side that disappears from the basket. Serve them piping hot with remoulade, honey butter, or just a sprinkle of salt.
Serves 6
Whisk together the cornmeal, flour, baking powder, salt, sugar, and cayenne in a bowl.
Stir in the egg, buttermilk, and diced onion until just combined into a thick batter. Let it rest 5 minutes.
Resting lets the cornmeal hydrate for a better texture.
Heat the oil in a deep pot to 350-360F.
Use a thermometer; too cool and they'll be greasy, too hot and they'll burn outside.
Using a small scoop or two spoons, drop rounded tablespoons of batter into the hot oil, a few at a time.
Don't overcrowd the pot or the temperature will drop.
Fry, turning as needed, until deep golden brown all over, about 3-4 minutes.
Remove with a slotted spoon and drain on paper towels, seasoning with salt while hot.
Serve immediately while crisp and hot with your favorite dipping sauce.
Keep the oil at 350-360F for even cooking.
Don't overcrowd the pot when frying.
Let the batter rest so the cornmeal hydrates.
Use a small scoop for uniform, round hushpuppies.
Serve immediately for the best crunch.
Add corn kernels or diced jalapeño.
Stir in shredded cheddar.
Add a little crab or shrimp for seafood hushpuppies.
Spice them up with extra cayenne or Cajun seasoning.
Best eaten fresh; reheat leftovers in a hot oven or air fryer to crisp them back up, never the microwave.
Hushpuppies are a Southern tradition often tied to fish fries, with folklore claiming cooks tossed fried cornmeal scraps to dogs to 'hush the puppies.' Whatever the origin of the name, they've been a staple alongside fried catfish and seafood for generations.
The most popular legend says hunters, fishermen, or cooks would fry up bits of cornmeal batter and toss them to barking dogs to 'hush the puppies.' While the story is likely folklore, the name stuck. They've long been associated with Southern fish fries, where the same oil used for frying fish cooks the cornmeal fritters.
Greasy hushpuppies result from oil that's too cool, which lets the batter absorb fat before it crisps. Keep the oil at a steady 350-360F and avoid crowding the pot, which lowers the temperature. Draining them on paper towels right after frying and serving them promptly also keeps them from getting oily.
You can bake them in a mini-muffin tin or air-fry them for a lighter version, though they won't have the same crisp, deep-fried crust. Brush them with oil and bake at 400F until golden. Frying gives the authentic texture, but baking is a reasonable lower-fat alternative if you prefer.
Per serving (120g / 4.2 oz) · 6 servings total
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