Hushpuppies
Golden, crunchy-on-the-outside, fluffy-on-the-inside deep-fried cornmeal bites. A beloved Southern side dish with a hint of onion, served alongside fried fish, barbecue, or seafood boils.
For 4 servings
- prep · ~10 min
Heat the frying oil.
1.Pour oil into a Dutch oven to a depth of about 2 inches.2.Clip on the deep-fry thermometer and heat over medium-high.3.Bring the oil to 350°F and keep it steady.TIPLine a plate with paper towels ahead of time so you're ready to drain the hushpuppies. - mix · ~2 min
Combine the dry ingredients.
1.In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, and black pepper.2.Make a well in the center. - mix · ~6 min
Add the wet ingredients.
1.Pour the buttermilk, beaten egg, and grated onion into the well.2.Fold together with a spatula until just combined. A few lumps are fine.3.Let the batter rest 5 minutes while the oil finishes heating.TIPDon't overmix — a light touch keeps the hushpuppies fluffy, not dense. - fry · ~3 min
Fry the hushpuppies in batches.
1.Use two spoons to carefully drop rounded tablespoon-sized dollops of batter into the 350°F oil.2.Fry 5–6 hushpuppies at a time, turning often with a slotted spoon.3.Cook until deep golden brown all over, about 2–3 minutes per batch.TIPKeep a close eye on the oil temperature — if it dips below 325°F, the hushpuppies absorb grease. Let it climb back to 350°F before the next batch. - fry · ~1 min
Drain and keep warm.
Transfer the fried hushpuppies to the paper-towel-lined plate to drain for a minute, then move them to a wire rack in a low oven (200°F) while you fry the remaining batter.
- serve
Serve immediately.
Pile the golden hushpuppies into a napkin-lined basket and serve hot alongside fried fish, barbecue, or with a drizzle of honey.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the onion on a microplane or the small holes of a box grater so it practically melts into the batter.
- 2Let the batter rest for the full 5 minutes — this lets the cornmeal hydrate and gives a lighter texture.
- 3Use a deep-fry thermometer and keep the oil steady at 350°F; temperature fluctuation causes greasy hushpuppies.
- 4Drop batter gently into the oil to avoid splashing; use a second spoon to nudge it off the first spoon.
- 5Fry in small batches so the oil temperature doesn't crash — 5–6 hushpuppies per batch is perfect.
- 6Keep finished hushpuppies warm on a wire rack in a 200°F oven so the bottoms stay crisp, not soggy.
- 7Serve within 15 minutes of frying; hushpuppies lose their crunch quickly as they cool.
Adapt it for your goals.
Spicy
Add 1 finely minced jalapeño (seeds removed if you prefer less heat) and a pinch of cayenne pepper to the batter for a kick that pairs beautifully with fried fish.
CheesyCheesy
Fold in 1/2 cup of finely shredded sharp cheddar or pepper Jack cheese to the batter for a rich, savory twist that adds a golden, lacy crust.
Herb & GarlicHerb & Garlic
Stir in 2 tablespoons of chopped fresh parsley or chives and 1 minced garlic clove for a fresh, aromatic variation that brightens the cornmeal flavor.
Gluten FreeGluten-Free
Replace the all-purpose flour with an equal amount of fine rice flour or a gluten-free all-purpose blend to make these hushpuppies safe for gluten-sensitive guests.
Sweet CornSweet Corn
Fold in 1/2 cup of fresh or frozen (thawed) corn kernels for pop of sweetness and a pleasing textural contrast.
Why this is on our healthy list.
Good Source of Whole-Grain Corn
Yellow cornmeal retains the germ and some bran, providing fiber and B vitamins that support digestion and energy metabolism.
Calcium from Buttermilk
Buttermilk naturally contains calcium, which supports strong bones and teeth, and its lactic acid helps keep the hushpuppies tender.
Modest Protein from Egg
The single egg in the recipe adds high-quality protein and helps bind the batter without needing extra fat or emulsifiers.
Lower Sugar Than Many Fried Snacks
With only one teaspoon of sugar, this recipe relies on the natural sweetness of corn and the caramelization of deep-frying, keeping added sugar minimal.
Frequently asked questions
The oil was likely too cool — below 325°F causes the batter to absorb excess oil. Always preheat to 350°F and let the oil come back up between batches.
