Golden Buttermilk Hushpuppies
Deep-fried cornmeal fritters flecked with onion and studded golden-brown, crisp on the outside and fluffy within.
Hushpuppies are the fried-fish counter's best-kept secret, tossed into hot oil almost as an afterthought and turning into the best part of the meal. Sweet onion and a little cayenne perk up the cornmeal batter, which puffs into golden orbs the moment it hits the fryer. Keep a basket of these warm next to any fried seafood spread and they'll go first.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup finely diced sweet onion
- 1 cup buttermilk
- 1 large egg
- Vegetable oil, for deep frying
Instructions
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1
Heat the oilFill a deep pot with about 3 inches of vegetable oil and heat to 350°F.
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2
Mix dry ingredientsWhisk together the cornmeal, flour, sugar, baking powder, salt, and cayenne in a large bowl.
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3
Add onion and wet ingredientsStir in the diced onion, then whisk in the buttermilk and egg until a thick, scoopable batter forms.
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4
Rest the batterLet the batter sit for 5 minutes so the cornmeal can hydrate and thicken slightly.
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5
Fry in batchesDrop rounded tablespoons of batter into the hot oil, frying in small batches so the temperature doesn't drop, for 2 to 3 minutes until deep golden brown.
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6
Drain and seasonLift the hushpuppies out with a slotted spoon onto a paper-towel-lined plate and sprinkle lightly with salt while still hot.
Use an instant-read or candy thermometer to keep the oil steady at 350°F, since oil that's too cool makes hushpuppies greasy instead of crisp.
Store leftovers in the fridge for up to 3 days and reheat in a 375°F oven for about 8 minutes to restore crispness.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
