Golden Crispy Southern Hushpuppies (Printable)

Crispy golden cornmeal balls with tender centers, perfect alongside fried fish or as a savory snack.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal, medium grind
02 - ½ cup all-purpose flour
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
08 - ¼ teaspoon cayenne pepper

→ Wet Ingredients

09 - ¾ cup buttermilk
10 - 1 large egg

→ Aromatics

11 - ½ cup finely diced yellow onion
12 - 2 tablespoons chopped fresh chives

→ For Frying

13 - Vegetable oil for deep-frying (approximately 6-8 cups)

# Directions:

01 - Whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne in a large mixing bowl until thoroughly blended.
02 - Whisk buttermilk and egg in a separate bowl until smooth and fully incorporated.
03 - Pour wet ingredients into dry mixture and stir gently with a spatula just until combined. Avoid overmixing to prevent tough hushpuppies.
04 - Fold in diced onion and chives. Allow batter to rest for 5 minutes to hydrate the cornmeal.
05 - Heat vegetable oil in deep fryer or heavy-bottomed pot to 350°F. Maintain temperature throughout frying.
06 - Using two spoons or a small cookie scoop, drop heaping tablespoon portions of batter into hot oil. Fry in batches without overcrowding the pot.
07 - Fry for 2 to 3 minutes, turning occasionally, until exterior is deeply golden and crispy. Interior should be tender and cooked through.
08 - Remove hushpuppies with slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • These hushpuppies strike that perfect balance between a crunchy exterior and a tender, almost creamy inside that makes them impossible to stop eating
  • They come together in under 30 minutes and use pantry staples you probably already have sitting in your kitchen
  • The recipe is forgiving enough for beginners but delivers the kind of flavor that makes people think you've been making them for decades
02 -
  • Overcrowding the oil drops the temperature dramatically and results in greasy, soggy hushpuppies that never develop that signature crunch
  • The batter should be thick enough to hold its shape when scooped but loose enough to fall off the spoon easily
  • Letting the batter rest for those 5 minutes makes a huge difference in texture and prevents the center from being raw or gummy
03 -
  • Test your oil temperature with a small dollop of batter first—it should sizzle immediately and rise to the surface within seconds
  • Use an ice cream scoop with a release mechanism for uniform hushpuppies that cook evenly
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