Southern Hush Puppies

How to Make Southern Hush Puppies

1. 1

   Step 1: Whisk dry ingredients

   In a large bowl, whisk together the cornmeal, flour, baking powder, kosher salt, and black pepper until evenly combined. Breaking up any lumps at this stage will give a smoother batter and even rise during frying.

   For this step

   • 1 1/2 cupsYellow cornmeal (medium grind)
   • 3/4 cupAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1 teaspoonKosher salt
   • 1/2 teaspoonGround black pepper
   
2. 2

   Step 2: Mix wet ingredients

   In a separate bowl, beat the egg and whisk in the buttermilk until smooth. Fold the wet mixture into the dry ingredients until just combined — the batter should be thick but spoonable; add up to 1–2 tablespoons of water or milk if it seems too stiff.

   For this step

   • 1 largeLarge egg
   • 3/4 cupButtermilk (or whole milk + 1 tbsp lemon juice)
   
3. 3

   Step 3: Fold in aromatics

   Gently fold the finely chopped yellow onion and sliced scallions into the batter, being careful not to overmix. Let the batter rest for 5–10 minutes to hydrate the cornmeal and allow the baking powder to start working.

   For this step

   • 1/2 cupYellow onion, finely chopped
   • 1/4 cupScallions (green onions), thinly sliced
   
4. 4

   Step 4: Heat the oil

   Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature; if you don’t have one, drop a small portion of batter — it should sizzle and rise steadily without burning instantly.

   For this step

   • 4 cupsVegetable oil (for frying)
5. 5

   Step 5: Fry in batches

   Working in 2–3 small batches, drop rounded tablespoonfuls of batter into the hot oil (use a small scoop or two spoons). Fry until deep golden brown, about 2–3 minutes per side, turning once with a slotted spoon so they brown evenly; avoid overcrowding the pot and adjust heat to keep oil at 325–350°F.
   
6. 6

   Step 6: Drain and serve

   Transfer cooked hush puppies to a wire rack over a baking sheet or paper towels to drain briefly and season lightly with a pinch of salt while hot. Serve warm with tartar sauce, honey butter, or alongside fried seafood and barbecue.
   

1. In a large bowl, whisk together the cornmeal, flour, baking powder, kosher salt, and black pepper until evenly combined. Breaking up any lumps at this stage will give a smoother batter and even rise during frying.
2. In a separate bowl, beat the egg and whisk in the buttermilk until smooth. Fold the wet mixture into the dry ingredients until just combined — the batter should be thick but spoonable; add up to 1–2 tablespoons of water or milk if it seems too stiff.
3. Gently fold the finely chopped yellow onion and sliced scallions into the batter, being careful not to overmix. Let the batter rest for 5–10 minutes to hydrate the cornmeal and allow the baking powder to start working.
4. Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature; if you don’t have one, drop a small portion of batter — it should sizzle and rise steadily without burning instantly.
5. Working in 2–3 small batches, drop rounded tablespoonfuls of batter into the hot oil (use a small scoop or two spoons). Fry until deep golden brown, about 2–3 minutes per side, turning once with a slotted spoon so they brown evenly; avoid overcrowding the pot and adjust heat to keep oil at 325–350°F.
6. Transfer cooked hush puppies to a wire rack over a baking sheet or paper towels to drain briefly and season lightly with a pinch of salt while hot. Serve warm with tartar sauce, honey butter, or alongside fried seafood and barbecue.