Southern Hushpuppies
Southern hushpuppies offer a delightful crunch. Perfect for fish fries or barbecues, this recipe is simply irresistible.
Golden, crispy, and irresistibly tender, Southern hushpuppies are the classic sidekick to fried fish, seafood, barbecue, or a hearty bowl of chili. These little cornmeal fritters are fried until deeply golden and crunchy outside, with a soft, savory center bursting with comforting cornbread flavor.
Made with pantry staples and a sprinkle of green onion for a hint of sweetness and depth, hushpuppies come together in minutes. Whether you’re serving them alongside fried fish or shellfish, barbecue, or a bowl of chili, hushpuppies bring a satisfying crunch that’s hard to beat. This recipe delivers the classic taste with a light, airy texture.
Ingredient Notes
- Cornmeal: Medium grind gives you that classic, slightly crunchy texture. Use fine cornmeal for a smoother bite, or try a blend of both.
- Flour: All-purpose flour helps hold the fritters together and lightens the texture.
- Buttermilk: Adds subtle tang and ensures a tender, fluffy interior.
- Green Onion: A little finely chopped green onion is a must for some, but feel free to omit them or substitute with chives or parsley if you prefer.
- Cayenne Pepper: Optional, but adds a touch of heat. Adjust or omit to taste.
- Oil for Frying: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
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.
Tips for Perfect Hushpuppies
- Cornmeal Texture: Medium grind gives the best crunch; fine grind is softer. Mix 3 parts fine with 1 part medium or coarse for a happy medium.
- Batter Consistency: The batter should be thicker than pancake batter but still scoopable—if it’s too stiff, add a splash of buttermilk.
- Oil Temperature: Fry in small batches to keep the oil hot and prevent sogginess. Let the oil return to temp between batches.
- Frying Setup: Use a Dutch oven or heavy skillet for best results. Monitor oil temperature with a deep-fry or instant-read thermometer.
- Keep Warm: Hushpuppies can be kept warm in a 170–200°F oven on a rack for up to 20 minutes.
Recipe Variations
- Add diced jalapeño for heat. Fold in a tablespoon of minced jalapeño or red bell pepper for a pop of flavor.
- Swap the onion. Use finely chopped sweet onion or chives instead of green onion.
- Cheesy hushpuppies. Stir in 1/4 cup of shredded cheddar for a cheesy twist.
How to Store (and Reheat)
Refrigerate leftover hushpuppies in an airtight container lined with a paper towel. They’ll stay fresh for up to 2 days in the refrigerator.
Freeze hushpuppies by transferring them to a freezer bag or an airtight container. Label with the name and date, and freeze for up to 2 months.
To Reheat hushpuppies for extra crispness, lightly spritz with oil before reheating. Air fry at 350°F for 4 to 6 minutes or until hot and crisp, or reheat in a 375°F oven on a rack for 6 to 11 minutes. If reheating from frozen, add 2 to 3 minutes to the cooking time.
Southern Hushpuppies
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon cayenne pepper, optional
- 1/2 cup buttermilk
- 1 egg, large
- 1/4 cup green onion, finely chopped
- 1/3 cup Vegetable oil, for frying
Instructions
- Prepare the oil and work area: Heat 2 inches of oil to 350°F to 360°F. Line a rimmed baking sheet or tray with paper towels.
- Make the batter: In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne (if using). In another bowl, whisk the buttermilk and egg. Stir into the dry ingredients until just combined. Fold in the chopped green onion.
- Fry the hushpuppies: Drop batter by heaping teaspoons into the oil. Keeping batches small—too many at once cools the oil quickly—fry for 2 to 3 minutes, turning occasionally, until deep golden brown.
- Drain and serve: Drain on paper towels and season with a little salt.
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
