Golden Crispy Southern Hushpuppies (Printable)

Crispy golden cornmeal fritters with tender centers, featuring diced onion and chives.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal, medium grind
02 - ½ cup all-purpose flour
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - 1 tsp sugar
06 - 1 tsp salt
07 - ¼ tsp ground black pepper
08 - ¼ tsp cayenne pepper (optional)

→ Wet Ingredients

09 - ¾ cup buttermilk
10 - 1 large egg

→ Aromatics

11 - ½ cup finely diced yellow or sweet onion
12 - 2 tbsp chopped fresh chives or scallions (optional)

→ For Frying

13 - Vegetable oil for deep-frying (about 1.5–2 quarts)

# How To Make It:

01 - Whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne (if using) in a large bowl until thoroughly blended.
02 - In a separate bowl, whisk buttermilk and egg until fully combined and smooth.
03 - Pour wet ingredients into dry mixture. Stir gently until just combined—do not overmix as this will affect texture.
04 - Fold in diced onion and chives or scallions if using. Allow batter to rest for 5 minutes to hydrate properly.
05 - Heat vegetable oil in deep fryer or heavy-bottomed pot to 350°F. Use a kitchen thermometer to verify temperature.
06 - Using two spoons or a small ice cream scoop, drop heaping tablespoonfuls of batter into hot oil. Fry in batches without overcrowding the pot.
07 - Fry for 2–3 minutes, turning occasionally, until hushpuppies achieve deep golden brown color and crispy exterior.
08 - Remove with slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • They come together in under 30 minutes with ingredients you probably already have in your pantry
  • The outside shatters with a satisfying crunch while the inside stays impossibly tender and steamy
  • They're the perfect vehicle for whatever flavors you're craving—spicy, sweet, or savory
02 -
  • Overmixing the batter creates tough hushpuppies—stop as soon as the dry ingredients are incorporated
  • If your oil isn't hot enough, they'll absorb too much fat and become greasy instead of crispy
  • Crowding the pot drops the oil temperature dramatically, so fry in small batches for best results
03 -
  • Use a small cookie scoop for uniform size so they cook at the same rate
  • Keep the finished ones warm in a 200°F oven while you fry subsequent batches
  • If you don't have buttermilk, regular milk mixed with 2 teaspoons of lemon juice works perfectly
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