The Washington Post

Hush Puppies

Hush Puppies 4.000

Peggy Cormary for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 6, 2022

Hush puppies are a classic accompaniment to plates of barbecue and fried seafood in the South, but are a welcome pairing with foods of any type in any region. The best versions of these deep-fried cornmeal fritters boast a crisp exterior that yield to a soft, fluffy interior. This recipe instructs you to make golf ball-size hush puppies, but you can form them into different shapes and sizes, as desired. Note that the fry time may differ depending on the size.

Active time: 20 mins; Total time: 30 mins

Storage Notes: Refrigerate leftovers for up to 4 days. Serve at room temperature, or to reheat the hush puppies, warm on a sheet pan in a 350-degree oven for about 10 minutes.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 20 to 24 hushpuppies

Ingredients
  • 1 cup (140 grams) medium-grind cornmeal, preferably stone-ground (see VARIATION)
  • 1 cup (125 grams) all-purpose flour (see VARIATION)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine salt, plus more for sprinkling (optional)
  • 1 cup (240 milliliters) well-shaken buttermilk, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 scallion, thinly sliced (about 1/4 cup)
  • Peanut or vegetable oil, for deep frying
  • Remoulade sauce (see related recipe) or honey butter, for serving (optional)

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Directions

In a medium bowl, whisk the cornmeal, flour, sugar, baking soda, pepper and salt until thoroughly combined. In a separate medium bowl or large measuring cup, whisk the buttermilk, butter and egg until thoroughly combined. Add the buttermilk mixture to the cornmeal mixture and stir until just combined, then stir in the scallion. Let the batter rest for 10 to 15 minutes.

Meanwhile, add enough oil to a medium or large heavy-bottomed pot to come 1 1/2 inches up the sides and set it over medium-high heat. Heat until a deep-fry or instant-read thermometer registers 350 degrees. (You can also check the temperature of the oil by dropping a small dollop of the batter into the oil. It should immediately start bubbling and turn golden.) Place a wire rack over a large, rimmed baking sheet or line a tray with paper towels and set it near your work area.

Use a medium cookie scoop to drop golf ball-size rounds (about 2 tablespoons each) of the batter into the oil, about 6 at a time so as to not overcrowd the pan and cause the temperature of the oil to drop too much. (You can use two spoons if you do not have a cookie scoop.)

Fry, occasionally turning the hush puppies with a spider or slotted spoon and adjusting the heat as needed so that the oil stays around 350 degrees, until nicely browned all over, 3 to 4 minutes. Transfer the hush puppies to the prepared pan and sprinkle with salt, if desired. Repeat with the remaining batter. Serve hot with remoulade sauce or honey butter for dipping, if desired.

VARIATION: For more corn flavor but a slightly grittier texture, you can substitute up to 1/2 cup of the all-purpose flour with additional cornmeal.


Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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