Golden Crispy Southern Hushpuppies

The first time I had hushpuppies was at this tiny roadside stand outside Charleston, where an older woman fried them in a cast iron pot she'd been using for decades. She dropped spoonfuls of batter into sizzling oil while telling me they got their name from fishermen who tossed cornmeal balls to barking dogs to keep them quiet. Watching those golden nuggets bob to the surface, crispy outside and steaming within, I understood why this humble Southern staple has remained beloved for generations.

Last summer at our neighborhood block party, I made a triple batch of these and watched them disappear faster than anything else on the table. My neighbor's teenager, who claimed to hate cornbread, kept circling back to the serving bowl until finally admitting he'd eaten seven. There's something universally comforting about hot fried food, especially when it's this easy to share.

Ingredients

• 1 cup yellow cornmeal: Medium grind gives you the ideal texture—fine enough to be tender but coarse enough to add substance
• ½ cup all-purpose flour: This provides structure and helps the hushpuppies hold their shape while frying
• 1½ tsp baking powder and ½ tsp baking soda: Both work together to create that characteristic puff and light interior
• 1 tsp sugar: Just enough to balance the cornmeal's natural bitterness and help with browning
• 1 tsp salt and ¼ tsp black pepper: Essential seasoning that makes the corn flavor pop
• ¼ tsp cayenne pepper: Optional, but I love the subtle warmth it adds in the background
• ¾ cup buttermilk: The acidity activates the baking soda and adds a subtle tang that cuts through the richness
• 1 large egg: Binds everything together and contributes to the tender texture
• ½ cup finely diced onion: Small pieces are crucial here so they cook through and distribute evenly
• 2 tbsp chopped fresh chives: These add a fresh onion bite that brightens the whole bite
• Vegetable oil: You need enough for deep frying—about 1.5 to 2 liters depending on your pot

Instructions

Mix your dry base:

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne until thoroughly combined.

Combine the wet ingredients:

Whisk the buttermilk and egg in a separate bowl until the mixture is smooth and uniform.

Bring them together:

Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula until just combined.

Add the aromatics:

Fold in the diced onion and chives, then let the batter rest for 5 minutes to thicken slightly.

Heat the oil:

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a thermometer to ensure accuracy.

Shape and fry:

Drop heaping tablespoonfuls of batter into the hot oil using two spoons or a small scoop, working in batches.

Cook to golden perfection:

Fry for 2-3 minutes, turning occasionally, until deep golden brown and crisp all over.

Drain and serve:

Remove with a slotted spoon and drain on paper towels, then serve immediately while hot.

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These became my go-to contribution to family gatherings after the year I brought store-bought ones and my dad gently asked what happened. There's pride in making something from scratch that tastes infinitely better than anything you can buy.

Getting the Texture Right

The batter should be thick enough to hold its shape when dropped from a spoon but loose enough to fall off easily. If it's too stiff, add another tablespoon of buttermilk; too thin, sprinkle in a bit more cornmeal. I've learned that the perfect consistency feels like thick muffin batter—dense but still scoopable.

Oil Temperature Matters

350°F is the sweet spot—hot enough to create an immediate crust that seals in moisture, but not so hot that they burn before cooking through. I keep an instant-read thermometer clipped to the side of the pot and adjust the heat as needed. The oil should bubble actively around each hushpuppy but not violently spatter.

Serving and Storing

Hushpuppies are best eaten the moment they're cool enough to handle, still steaming from the fryer. If you somehow have leftovers, reheat them in a 375°F oven for 5 minutes to recrisp the exterior. Never reheat in the microwave or they'll become disappointingly soft.

• Honey butter takes these to another level—whip softened butter with a pinch of salt and drizzle of honey
• For a smoky variation, add ½ teaspoon of smoked paprika to the dry ingredients
• Minced jalapeño or a shake of hot sauce in the batter creates a spicy version that disappears fast

Save

Whether you're serving them with fried fish or eating them straight from the paper towels while no one's watching, these hushpuppies bring joy to every table.

Recipe FAQs

→ What makes hushpuppies crispy?

The combination of cornmeal texture, hot oil at 350°F, and proper frying time creates the signature crispy exterior while maintaining a tender interior.

→ Can I bake hushpuppies instead of frying?

Baking produces a softer texture without the classic crunch. For authentic results, deep-frying is recommended to achieve the golden crispy crust.

→ What do I serve with hushpuppies?

Pair with fried fish, barbecue, or Southern sides. Serve with honey butter, tartar sauce, or remoulade for dipping.

→ How do I know when oil is ready?

Use a kitchen thermometer to reach 350°F. Alternatively, drop a small batter piece in—if it sizzles and rises immediately, oil is ready.

→ Can I make the batter ahead?

Batter is best used immediately after the 5-minute rest. If refrigerated, the cornmeal absorbs moisture too quickly, affecting texture.

→ What if I don't have buttermilk?

Substitute with regular milk mixed with 2 teaspoons lemon juice or white vinegar. Let sit 5 minutes before using.