Southern Hush Puppies

These savory cornmeal fritters fry up crisp and golden while staying tender inside, with buttermilk and minced onion for a simple Southern side.

45 min

6 servings

Golden cornmeal hush puppies with craggy crisp crusts are piled on a plain white platter.

Ingredients

1 cup fine yellow cornmeal

1/2 cup all-purpose flour

1 tsp baking powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 cup buttermilk

1 large egg, beaten

1/3 cup finely minced yellow onion

1 qt neutral vegetable oil, for frying

Equipment

Medium mixing bowl · Second mixing bowl · Dutch oven or deep skillet · Deep-fry thermometer · Tablespoon or small cookie scoop · Dry slotted spoon · Wire rack and sheet pan

Steady frying

Wait for the oil to return to 350 F before adding the next batch; crowded or cool oil makes heavy fritters.

Serve while crisp

Bring the hush puppies to the table warm, straight from the draining rack, with fried fish or barbecue.

Mix the batter

01. Whisk cornmeal, flour, baking powder, salt, and pepper until the dry mixture looks even.

02. Whisk buttermilk with the beaten egg, then stir in the finely minced onion.

03. Fold wet into dry only until combined, then rest 10 minutes so the cornmeal hydrates and the batter stays thick and scoopable.

Heat the oil safely

04. Add oil to about 2 inches deep in a heavy pot, never filling it past halfway; turn the handle inward on a stable burner.

05. Heat to 350 F and let the thermometer settle. Keep water away from the oil, with a lid and dry tongs nearby.

Fry in small batches

06. Lower level 1-tablespoon portions gently from close to the oil, no more than 4 per batch to limit splashing and temperature drop.

07. Turn with a dry slotted spoon and fry 2 to 3 minutes until deep golden; pause and adjust heat to keep oil between 340 F and 360 F.

Drain and serve

08. Drain on a wire rack or paper towels and serve warm beside fried fish or barbecue. If the oil smokes, switch off the burner and let it cool.