Hushpuppies

Ingredients

• 190 gplain flour
• 120 gcornmeal
• 12 gbaking powder
• 2 gonion powder
• 3 gsalt
• 240 mlbuttermilk
• 1egg
• 45 mlhoney
• as neededpeanut oil, for frying

Instructions

1. 1

   Mix the batter

   Combine the flour, cornmeal, baking powder and salt in a bowl, then make a well in the middle. Add the buttermilk, egg and honey, and stir until combined. Set the batter aside.

2. 2

   Heat the oil

   Bring the oil in a deep fryer, or a large heavy pot fitted with a thermometer, to 185°C (365°F). Use two spoons to scoop small portions of batter and carefully drop them into the hot oil.

3. 3

   Fry until golden

   Cook for 1½–2 minutes, until the hushpuppies are golden brown.

4. 4

   Serve while warm

   Serve the hushpuppies warm with ranch dressing. If cooking more batches, keep the cooked ones warm in an oven set to a low temperature.

What are hushpuppies?

Hushpuppies are bite-sized fried cornmeal breads associated with American Southern cooking. Their crisp exterior and soft, savoury centre make them a familiar side for fried fish and other hearty meals.

This version combines cornmeal with flour and uses buttermilk, egg and honey to make a cohesive, lightly sweet batter. Frying small spoonfuls gives each piece plenty of browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 4g protein, 25g carbs, 6g fat.

The flour, cornmeal and honey provide most of the carbohydrates, while the peanut oil contributes much of the fat; the buttermilk and egg supply some protein. Pair a serving with a protein-rich main and vegetables to make the meal more balanced.

The dry ingredients

Cornmeal: it gives hushpuppies their distinctive flavour and slightly coarse texture, while flour helps bind the batter.

Seasoning: baking powder helps the bites puff as they cook, and onion powder and salt add savoury notes. The method lists the salt with the dry ingredients but does not specify when to add the onion powder.

Buttermilk, egg and honey

Buttermilk: it brings moisture and a gentle tang to the mixture. Add it with the egg and honey, as directed, and stir just until the batter comes together.

Honey: it sweetens the batter without making these bites a dessert. For a more savoury finish, balance that sweetness with the ranch dressing served alongside.

Frying safely

Temperature: aim for 185°C (365°F), checking with a thermometer if using a pot. Hot oil needs care, so lower each spoonful gently and avoid dropping batter from a height.

Batch size: use two spoons to portion small amounts. Leave room around the batter so the pieces can cook evenly, and keep an eye on the oil temperature as you work.

How to judge doneness

Colour: the recipe gives a frying time of 1½–2 minutes; look for an even golden-brown exterior.

Texture: the outside should be browned while the centre is cooked through. If a hushpuppy colours very quickly, check the oil temperature before frying the next batch.

Serving and timing

Serve the hushpuppies warm with ranch dressing, as suggested in the recipe, or offer honey for drizzling. They also fit naturally alongside fried fish or other savoury mains.

The listed total time is 5 minutes, but the method also calls for heating oil and frying in batches. Allow for those steps when planning, especially if using a pot rather than an already-heated fryer.

Recipe notes & tips

• Measure the frying oil temperature with a thermometer for more consistent batches.
• Use two spoons to shape and lower the batter without handling it directly.
• Fry in batches rather than crowding the pot.
• Let excess oil drain from each batch before serving.
• Keep finished hushpuppies warm in a low oven while the remaining batches cook.

Variations

• Honey finish: drizzle a little honey over the hushpuppies just before serving.
• Ranch dip: serve ranch dressing on the side, as suggested in the recipe.
• Smaller bites: portion less batter for more petite hushpuppies and watch them closely as they fry.
• Savoury balance: serve with a savoury main to contrast with the honey in the batter.

Common mistakes to avoid

• Oil too cool: the batter may absorb more oil; bring it back to 185°C before frying.
• Oil too hot: the outside can brown before the centre cooks; check the temperature and adjust the heat.
• Crowded pot: too many pieces at once can make frying uneven; cook in batches.
• Large portions: oversized pieces may not cook through in the stated time; use two spoons to portion small amounts.
• Leaving the first batch uncovered: keep cooked hushpuppies warm in a low oven while you fry the rest.

How to store

Refrigerate cooled hushpuppies in an airtight container and use within 3 days. Reheat in an oven until warmed through; they are best eaten soon after frying, as the coating softens in storage.

Frequently asked questions