Ingredients:
Ingredient Quantity
Yellow cornmeal 1 cup
All-purpose flour 1/2 cup
Baking powder 1 1/2 teaspoons
Salt 1/2 teaspoon
Sugar 1/4 teaspoon
Cayenne pepper (optional) 1/8 teaspoon
Finely chopped onion 1/2 cup
Buttermilk 1/2 cup
Large egg 1
Vegetable oil For frying
PREPARATION:
Prepare the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, and cayenne pepper (if using).
Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg until smooth.
Mix the Batter: Add the chopped onion to the dry ingredients and mix well. Then, pour the wet ingredients into the dry mixture. Stir just until combined. The batter should be thick but not stiff. Add a little more buttermilk if needed.
Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to monitor the temperature.
Fry the Hushpuppies: Using a tablespoon or small cookie scoop, drop spoonfuls of batter into the hot oil. Don’t overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to turn them occasionally.
Serve: Once cooked, transfer the hushpuppies to a paper towel-lined plate to drain excess oil. Serve them warm, on their own or with your favorite dipping sauce.
Tips:
For extra flavor, you can add a pinch of garlic powder or chopped fresh herbs to the batter.
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Leftover hushpuppies can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a skillet or oven until warmed through.