- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 100 g
- 2 tsp
- ½ tsp
- 1 tsp
- 1 tbsp
- 240 ml
- 1 l
- 1 pinch
Process
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Pour the vegetable oil into a deep heavy pot to a depth of about 8 cm and heat over medium heat until it reaches 180°C on a thermometer.
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt and granulated sugar until evenly combined.
In a separate jug, whisk the buttermilk with the egg, then pour into the dry ingredients along with the finely diced onion.
Fold everything together with a spatula just until no dry streaks remain; the batter should be thick, scoopable and slightly lumpy, not smooth.
Rest the batter for 10 minutes so the cornmeal hydrates; it will thicken slightly and hold its shape better in the oil.
Using two spoons or a small ice cream scoop, drop walnut-sized portions of batter carefully into the hot oil, frying 5 to 6 at a time without crowding.
Fry for 2 to 3 minutes, turning once, until the hushpuppies are deep golden brown all over and float at the surface.
Lift them out with a slotted spoon onto a wire rack or paper towels, sprinkle immediately with flaky sea salt and keep warm while you fry the remaining batter.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing: a smooth batter develops gluten and gives dense, bready hushpuppies instead of light ones. Stop folding the moment the flour disappears.
- Keep the oil at a steady 180°C. If it drops below 170°C the hushpuppies soak up grease; if it climbs above 190°C the outside burns before the cornmeal center cooks through.
- Test one hushpuppy first: it should sink briefly, rise to the surface and take about 2 to 3 minutes to turn golden. Adjust the heat before frying the rest.
- Dice the onion very fine, about 3 mm. Larger pieces stay crunchy and can make the batter fall apart in the oil.
Substitutions
- buttermilk→240 ml milk mixed with 1 tbsp lemon juice, rested 5 minutes
- yellow cornmeal→white cornmeal or fine polenta, same weight
- onion→3 thinly sliced spring onions
Storage & reheating
Hushpuppies are best within 20 minutes of frying, but leftovers keep in an airtight container in the fridge for up to 3 days. Reheat on a wire rack in a 190°C oven for 6 to 8 minutes so they crisp again; the microwave makes them rubbery. For longer storage, freeze the fried hushpuppies in a single layer for up to 2 months and reheat from frozen at 200°C for 10 to 12 minutes.
FAQ
The questions we get asked most
Why did my hushpuppies fall apart in the oil?
The batter was too thin or the onion pieces were too large. Let the mixed batter rest 10 minutes so the cornmeal absorbs the buttermilk, and dice the onion to about 3 mm. If it still feels loose, fold in 1 extra tablespoon of flour.
Why are my hushpuppies dense and heavy instead of light?
Overmixing is almost always the cause. Stir just until the dry ingredients are moistened; small lumps are fine. Also check that your baking powder is fresh, since stale leavening gives a flat, bready result.
What oil temperature is best for frying hushpuppies?
Hold the oil at 180°C. Too cool and they drink oil and turn greasy; too hot and the crust darkens before the center cooks. Fry a single test hushpuppy first and adjust the burner before doing a full batch.
Can I make the batter ahead of time?
You can mix it up to 1 hour ahead and keep it covered in the fridge, but no longer, because the baking powder loses strength and the onion starts to weep liquid. Stir once before scooping and fry straight away.
Can I bake hushpuppies instead of frying them?
Yes, though the texture is more like a savory muffin. Drop the batter into a greased mini muffin tin, brush the tops with oil and bake at 220°C for 12 to 15 minutes until golden. They will not be as crisp as fried ones.
Can I use regular milk instead of buttermilk?
Yes. Stir 1 tablespoon of lemon juice or white vinegar into 240 ml of milk and let it stand 5 minutes until it looks slightly thickened. The acidity reacts with the baking soda and helps the hushpuppies puff.
How do I know when a hushpuppy is fully cooked inside?
It floats at the surface and is deep golden brown on all sides, which takes 2 to 3 minutes at 180°C. To be certain, break one open: the center should be pale yellow, moist and set, with no raw batter taste.
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