🇺🇸 USA · Food

Southern Hushpuppies

15 min
Quicker than a pizza delivery
🔥 550 kcal
Hearty helping
🍽 4 servings
Great for the family

By eatmundo · July 5, 2026

Southern Hushpuppies🇺🇸 US

These savory, deep-fried cornmeal fritters are a Southern staple, known for their crispy exterior and soft, flavorful interior. Often served as a side dish with seafood, their slightly sweet and oniony taste makes them irresistibly delicious.

Ingredients

How to Make It

  • 1

    In a large bowl, combine 1.5 cups cornmeal, 1/2 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp cayenne pepper.

  • 2

    In another bowl, whisk together 1 large egg, 1 cup buttermilk (or milk + 1 tbsp vinegar), and 1/4 cup finely chopped onion (or scallions).

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  • 4

    Heat 3-4 inches of vegetable oil in a heavy-bottomed pot to 360°F (182°C).

  • 5

    Carefully drop spoonfuls of batter into the hot oil and fry for 2-3 minutes per side, or until golden brown. Drain on paper towels and serve hot.

Frequently Asked Questions

What type of cornmeal is best for authentic Southern Hushpuppies?+

For a traditional Southern texture, use a medium-ground yellow cornmeal. While fine-ground works, medium-ground provides a slightly coarser, more characteristic bite.

What's the ideal oil temperature for frying hushpuppies, and how can I tell if they're properly cooked?+

Maintain your oil at 350-375°F (175-190°C). Hushpuppies are done when they float to the surface and are evenly golden brown, usually taking 2-4 minutes per batch.

How can I prevent my hushpuppies from becoming greasy or soggy?+

Ensure your oil is at the correct temperature and avoid overcrowding the fryer, which drops the oil temperature. Fry in small batches and drain immediately on a wire rack over paper towels.

Should I use a specific type of onion for hushpuppies, and how finely should it be chopped?+

A sweet onion or yellow onion works well for its mild flavor. It's crucial to mince the onion very finely, almost to a paste, so it cooks evenly and doesn't create raw bits in the finished hushpuppy.

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