Hushpuppies

Name: Hushpuppies
Prep time: 10 min
Total time: 30 min
Yield: 16 serving(s)
Ingredients: 1 1/2 c. yellow cornmeal; 1/2 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1 1/2 tsp. kosher salt; 1/2 tsp. ground black pepper; 1/2 tsp. granulated sugar; 1 c. whole buttermilk; 1 large egg; 1/2 c. grated onion; 1/2 c. grated sharp cheddar cheese; 2 tbsp. finely chopped jalapeño; Peanut oil, for frying

Golden, crunchy, and so delish!

By Josh MillerPublished: Jul 26, 2022

2 Ratings

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Caitlin Bensel

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Yields:

16 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

Golden, crispy hushpuppies are one of the tastiest foods to come out of the fryer! Basically just a fried version cornbread, these addictive treats are the perfect companions for fried catfish and coleslaw. The simple batter comes together in just minutes, making this quick and easy summer recipe.

Why are they called "hushpuppies"?

Stories abound as to the origin of hushpuppies. A popular explanation is that the recipe evolved from fish fries in the 1800s, when cooks would fry some of the fish batter and toss it to their hungry, barking dogs in an attempt to "hush" them. True or not, it's a good story!

What are the ingredients for hushpuppies?

Hushpuppy batter is very similar to cornbread batter: a mixture of cornmeal, flour, eggs, and buttermilk. The cornmeal gives the hushpuppies their classic texture; the flour helps them hold together during frying. Hushpuppies are fine plain, but these have extra flavorings in the form of sharp cheddar cheese and jalapeño for a fiery kick!

What's the secret to perfect hushpuppies?

Frying these hushpuppies is easy—it's just a matter of paying attention to the oil. An instant-read thermometer is a helpful tool for knowing when the oil is hot enough, and for monitoring the temperature during frying. The goal is to keep the temperature between 325° and 350°. Start with the oil around 375° because the temperature will drop when the batter is added to the pan. The only other important frying tip is to fry in batches to avoid overcrowding the pan.

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Ingredients

1 1/2 cups
yellow cornmeal
1/2 cup
all-purpose flour
2 tsp.
baking powder
1/2 tsp.
baking soda
1 1/2 tsp.
kosher salt
1/2 tsp.
ground black pepper
1/2 tsp.
granulated sugar
1 cup
whole buttermilk
1
large egg
1/2 cup
grated onion
1/2 cup
grated sharp cheddar cheese
2 Tbsp.
finely chopped jalapeño
Peanut oil, for frying

Directions

1. Step 1Whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar in a medium bowl.
2. Step 2Whisk together the buttermilk and egg in a small bowl until smooth. Add to the cornmeal mixture, along with the grated onion, cheese, and jalapeño. Stir until combined. Let stand 10 minutes.
3. Step 3Meanwhile, fill a Dutch oven with oil to a depth of 2 inches. Heat over medium-high heat until the oil reads 375° on an instant-read thermometer.
4. Step 4Working in batches, carefully drop tablespoons of batter into the hot oil, being careful to avoid overcrowding the pan. Fry, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Transfer cooked hushpuppies to a wire rack, and let cool slightly.