Hush Puppies

This recipe outlines how to make classic hush puppies by mixing a cornmeal and flour-based batter with buttermilk, eggs, butter, and scallions. Spoonfuls of the thick batter are then deep-fried in hot oil until golden brown and crispy, making a perfect savory side dish.

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Cook Time 25

Total Time 25

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3945.8 kcal

Equipment

1 Large, deep cast-iron skillet or Dutch oven For deep-frying
1 Deep-Fry Thermometer To monitor oil temperature
1 Medium Mixing Bowl For preparing batter
1 Whisk For combining ingredients
1 Slotted Spoon or Spider For removing fried hush puppies

Ingredients

Main

Vegetable oil for deep-frying
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1/2 cup buttermilk
2 large eggs
2 tablespoons unsalted butter melted and cooled
3 scallions finely chopped

Instructions

Heat 2 inches of oil in a large, deep cast-iron skillet or Dutch oven to 365 degrees F.
Whisk together the cornmeal, flour, sugar, baking powder, baking soda and a good pinch of salt in a medium bowl. Beat in the buttermilk and eggs until combined, then stir in the melted butter and scallions to make a thick batter.
In two batches, drop the batter by the tablespoonful into the hot oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Drain on paper towels; season immediately with salt.

Notes

Maintaining the oil temperature at 365°F is critical for even cooking and proper crisping. Avoid overcrowding the pan, as this lowers the oil temperature and results in greasy hush puppies. Ensure all wet ingredients (buttermilk, eggs) are at room temperature for a smoother batter. Seasoning immediately after removing from the oil helps the salt adhere better. For variation, finely minced onion or a pinch of cayenne pepper can be added to the batter.