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Classic Southern Hushpuppies

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30min

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6 servings

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Delve into the heart of Southern cuisine with these Classic Southern Hushpuppies. These golden-brown delights are crispy on the outside, soft and fluffy on the inside, with a hint of sweetness and a touch of onion for depth of flavor. A staple at fish fries and barbecues, hushpuppies are the perfect complement to a variety of dishes or splendid just as they are, dipped in your sauce of choice.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

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Eggs

Wheat

Ingredients

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Steps

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1
Combine Dry Ingredients

In a large mixing bowl, whisk together 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and 1/2 teaspoon of salt until well combined. This mix will be the dry base for your hushpuppies.

2
Prepare Wet Ingredients and Onion

Beat 1 large egg into 1 cup of milk in a separate bowl. Peel and finely chop 1 medium onion. The finely chopped onion should be mixed into the wet ingredients to ensure even distribution throughout the batter.

3
Mix Batter and Fry

Pour the wet ingredients, including the onion, into the bowl with the dry ingredients. Stir until just combined, avoiding over-mixing to keep the hushpuppies light and airy. Heat oil in a deep fryer or large pot to 365°F (185°C). Drop the batter by rounded teaspoonfuls into the hot oil. Fry in batches, without overcrowding, until they are golden brown and float to the top, about 3-4 minutes. Use a slotted spoon to transfer the hushpuppies to a paper towel-lined plate to drain any excess oil.

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