Homemade Hushpuppies Recipe

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Although you can find hushpuppies across the country, many would argue none are as good as those cooking in Southern states.

Photo by Getty Images/bhofack2

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“Southern from Scratch” by Ashley English opens up a new world of Southern cooking with over 150 recipes and ideas that incorporate classic Southern staples.

Cover courtesy of Roost Books

25 min DURATION

10 min COOK TIME

15 min PREP TIME

6-8 servings SERVINGS

Ingredients

1 cup fine-grind cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
Freshly ground black pepper
1 egg, room temperature
1 cup Buttermilk, room temperature
1/2 Vidalia onion, minced
2 tablespoons chives, finely chopped
Peanut oil for frying

Directions

Whisk together the cornmeal, flour, baking soda, baking powder, salt, and several grinds of pepper in a medium mixing bowl. In a separate large bowl, whisk together the egg, buttermilk, onion, and chives.

Pour the dry mixture into the wet mixture, stirring just until all the ingredients are fully combined. Cover the bowl with a kitchen cloth and set aside to rest for 10 minutes.

Pour 3 inches of peanut oil into an electric fryer, stockpot, Dutch oven, or other high-sided pot. Heat the oil to between 350 degrees Fahrenheit to 360 F and then hold the temperature steady in that range.

Using a small ice cream scoop or melon ball scoop, drop rounded tablespoons of the batter into the oil. Aim to fry batches of eight hushpuppies at a time.

Cook for 1 to 2 minutes, rotating the batter with kitchen tongs as soon as they begin to float. Once they're golden brown on all sides, use a kitchen spider or slotted spoon to transfer them to a plate lined with a paper towel. Repeat until you have fried all of the batter. Serve immediately.

Homemade Hushpuppies Recipe

Ingredients

Directions

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