Southern Hushpuppies

Golden, crispy, and irresistibly tender Southern hushpuppies are the perfect side dish to a fish fry or just about any Southern-inspired meal. The delectable little cornmeal fritters are fried until deeply golden and crunchy on the outside, with a soft, savory interior that’s full of comforting cornbread-like flavor. They come together quickly with simple pantry staples and a bit of chopped green onion for sweetness and depth. Whether you’re serving them alongside fried fish or shellfish, barbecue, or a bowl of chili, hushpuppies bring a nostalgic, satisfying crunch that’s hard to beat. This recipe delivers the classic taste with a light, airy texture—perfect for smearing with a dab of tartar sauce or enjoying all by themselves.

How to Make Southern Hushpuppies

Make the batter

Combine the cornmeal, flour, baking powder, soda, salt, sugar, and cayenne pepper, if using. Whisk or stir to blend, then stir in the buttermilk and beaten egg. Fold in the green onion.

Fry and Drain

Fry at 350°F in small batches of 4 to 6 and drain on paper towels. Each batch will take about 2 to 3 minutes. You can keep batches warm in a warm oven (170°F to 200°F) while frying subsequent batches.

Hushpuppy Tips

The grind

• A medium grind cornmeal will give you crunch and texture without being overly gritty, and it holds together well.
• If you prefer a softer, smoother, more cake-like texture, choose a fine grind.
• For a happy medium, try blending 3 parts fine with 1 part medium or coarse.

Batter consistency

• The batter should be thicker than pancake batter but softer than biscuit dough. It should hold its shape when scooped, but still drop easily into the oil.
• The dough shouldn’t spread out in the oil—it should remain mostly round or puff slightly.

Maintain the oil temperature

• Fry in small batches of 4 to 6 so the oil temperature doesn’t drop as quickly.
• After each batch, let the oil reheat for a few minutes before adding the next batch.
• If you aren’t using a deep-fryer appliance:
• Use a heavy-bottomed pot or deep skillet, such as a Dutch oven or cast-iron pot.
• Monitor the oil temperature with a clip-on deep fry thermometer or an instant-read thermometer. The burner may require frequent adjustments to maintain a steady oil temperature.

After frying

• Drain on paper towels and sprinkle lightly with salt. You can serve them right away or transfer them to a rack and keep them warm in an oven set to 170°F to 200°F or a warming drawer. They can be kept warm for up to 20 minutes.

How to Store

• Refrigerate leftover hushpuppies in an airtight container lined with a paper towel for up to 2 days.
• To freeze, transfer them to a freezer bag. Label with the name and date, and freeze for up to 2 months.

How to Reheat

• For extra crispness, lightly spritz the leftover hushpuppies with oil before reheating.
• Air Fryer: Air fry the hushpuppies at 350°F for 4 to 6 minutes or until hot and crisp.
• Oven: Place hushpuppies on a cooling rack set over a baking sheet and heat in a 375°F oven for 6 to 11 minutes or until warmed through.
• If reheating from frozen, add 2 to 3 minutes to the air fryer or oven method.

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