Hushpuppies

Ingredients

• 225 g (1½ cups)white or yellow cornmeal
• 90 g (¾ cup)self-raising flour
• 8 g (2 teaspoons), or to tastegranulated sugar
• 2.3 g (½ teaspoon)bicarbonate of soda
• 40 g (¼ cup), finely mincedonion
• 1 largeegg
• 15 ml (1 tablespoon), meltedbacon drippings or rapeseed oil
• ¼ teaspoon each, or to tastekosher salt, freshly cracked black pepper, Creole or Cajun seasoning or cayenne pepper, and garlic powder
• As needed (about 240 ml/1 cup; start with 120 ml/½ cup)buttermilk
• Optional, to tastechopped jalapeño peppers, sweet peppers, pimento or spring onion

Instructions

1. 1

   Heat the fryer

   Preheat a deep fryer to 180°C (355°F).

2. 2

   Mix the batter

   Combine the cornmeal, flour, sugar, bicarbonate of soda, onion, egg and 15 ml (1 tablespoon) of oil.

3. 3

   Season and rest

   Stir in the seasonings and any optional add-ins. Begin with 120 ml (½ cup) of buttermilk, then add only as much more as needed for a loose batter that is still thick enough to drop from a spoon. Leave the batter to rest while the fryer heats.

4. 4

   Fry until golden

   Spoon portions of batter into the hot oil, or use a small cookie scoop to release them carefully. Fry until a hushpuppy floats and is deep golden brown.

5. 5

   Turn and drain

   If needed, carefully turn the hushpuppies with a fork. Drain them on a rack set over paper towels.

What are hushpuppies?

Hushpuppies are small, deep-fried cornmeal fritters associated with the American South, often served alongside fried fish. Their name and origins are commonly linked to fish fries, where extra coating was fried into little bites.

This version combines cornmeal with self-raising flour for a crisp outside and a softer middle. Onion and savoury seasoning give the basic batter plenty of flavour, while optional add-ins let you tailor it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 10g protein, 67g carbs, 14g fat.

The cornmeal and flour provide most of the carbohydrates, while the egg contributes some protein and the bacon drippings or oil add fat. Frying also adds fat, so the actual amount depends on how much oil the hushpuppies absorb. Pair a serving with vegetables or salad and a protein such as fish to make a more balanced plate.

Choosing the cornmeal and flour

Cornmeal: White or yellow both work; choose whichever you prefer, and use a fairly fine grind for a more even, tender texture.

Self-raising flour: It brings leavening to the mixture alongside the bicarbonate of soda. Measure it accurately so the batter holds together without becoming overly bready.

Getting the batter consistency right

Buttermilk: Start with 120 ml and add more gradually rather than pouring in the full amount at once. The batter should be loose enough to scoop but thick enough to hold its shape when dropped.

Rest: Let the mixed batter stand while the fryer heats, as directed. This gives you time to check the consistency before frying.

Frying for an even crust

Oil temperature: Bring the fryer to 180°C before adding the batter. If the oil is not hot enough, the hushpuppies may take longer to colour.

Portions: Use a spoon or small cookie scoop to make manageable portions, releasing each one carefully into the oil. Fry until the balls float and turn deep golden brown, then turn them with a fork if they need it.

Seasoning and add-ins

Seasonings: Salt, black pepper, Creole or Cajun seasoning, cayenne and garlic powder add savoury depth. Adjust the amounts to taste, particularly if your seasoning blend is already salty.

Add-ins: Chopped jalapeño, sweet pepper, pimento or spring onion can be folded into the batter. Keep the pieces small so they distribute easily and do not interfere with scooping.

Serving ideas

Hushpuppies are a natural match for fried fish and other seafood, or they can be served as a side with a Southern-style meal. Their crisp exterior and soft cornmeal centre also make them a handy finger food.

Serve them soon after frying, while the coating is at its crispest. A simple salad or a portion of vegetables can round out the plate.

Recipe notes & tips

• Add the buttermilk gradually so the batter stays thick enough to scoop.
• Use a small cookie scoop for portions of a similar size.
• Let the fryer reach 180°C before you start frying.
• Lower the batter into the oil carefully to avoid splashes.
• Drain the cooked hushpuppies on a rack over paper towels as directed.
• Taste the batter for seasoning before frying and adjust to your preference.

Variations

• Add jalapeño: Fold in finely chopped jalapeño for a spicier batch.
• Use spring onion: Stir chopped spring onion into the batter for a fresh savoury note.
• Try sweet pepper: Add finely chopped sweet pepper for a milder, colourful variation.
• Choose bacon drippings: Use the listed bacon drippings instead of rapeseed oil for a savoury flavour.
• Adjust the heat: Choose cayenne or Creole or Cajun seasoning to suit your preferred level of spice.

Common mistakes to avoid

• Adding all the buttermilk at once: Start with half and add more only until the batter is scoopable.
• Making the batter too thin: Keep it thick enough to hold its shape when dropped into the fryer.
• Frying before the oil is hot: Wait until the fryer reaches 180°C before adding the batter.
• Making portions too large: Use a small scoop so the hushpuppies can cook through before becoming too dark.
• Skipping the turn: If a hushpuppy is not browning evenly, carefully turn it with a fork.

How to store

For the best texture, serve hushpuppies freshly fried. Refrigerate leftovers in a covered container for up to 3 days, then reheat in an oven or air fryer until hot; they may be less crisp than when freshly made.

Frequently asked questions