Classic Southern Hushpuppies
Golden deep fried cornmeal fritters with a crispy exterior and a soft fluffy interior packed with onion flavor. These iconic Southern side dishes pair perfectly with fried fish and coleslaw.
Crispy golden cornmeal fritters with sweet onion flavor fried to perfection.
Nutrition per serving
Ingredients
batter
mix-in
cooking
Instructions
Mix the Dry Ingredients
In a large mixing bowl combine the yellow cornmeal, all purpose flour, baking powder, baking soda, and one teaspoon of salt. Whisk everything together until evenly distributed. Good leavening is key to achieving that light and fluffy interior.
Add the Wet Ingredients
In a separate bowl whisk together the buttermilk and egg until smooth. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the finely diced yellow onion. Do not overmix the batter as this will make the hushpuppies tough.
Heat the Oil
Pour vegetable oil into a deep skillet or Dutch oven to a depth of 3 inches. Heat over medium high heat to 365 degrees F. Maintaining the right temperature ensures the hushpuppies cook through without burning on the outside.
Fry the Hushpuppies
Using a small cookie scoop or two spoons carefully drop rounded tablespoon sized portions of batter into the hot oil. Fry in batches of 6 to 8 at a time for 3 to 4 minutes, turning occasionally, until they are deep golden brown all over. They will naturally roll over as they cook.
Drain and Serve
Remove the hushpuppies with a slotted spoon and place them on a paper towel lined plate to drain. Sprinkle lightly with salt while still hot. Serve immediately alongside fried catfish, coleslaw, or any Southern meal.
Substitutions
Common mistakes
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