Homemade Hushpuppies

5 from 1 vote

Homemade hushpuppies are a Southern staple. These fried cornmeal fritters are crunchy on the outside and tender on the inside with a slightly sweet savory flavor you'll love!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner, Side Dish

Cuisine: American, Southern

Servings: hushpuppies

Calories: 69kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 1/2 cups flour
1 1/2 cups yellow cornmeal
2 tbsp baking powder
2 1/2 tbsp sugar
2 tsp salt
1 tbsp onion powder
1/2 tbsp garlic powder
1 1/4 cups buttermilk
2 eggs
canola oil for frying

Instructions

In a large mixing bowl, whisk together all the dry ingredients.
In a smaller mixing bowl, whisk together the buttermilk and eggs until evenly combined.
Pour the egg mixture into the dry ingredients, and fold in- stirring just until evenly combined.
Cover the bowl tightly with cling wrap- then chill for at least 2 hours, but up to 12.
Add oil to a Dutch oven, or other heavy bottomed pot, until it's roughly 2 inches deep. Heat the oil until it reaches roughly 350°.
Once the oil's hot (shimmery), carefully drop the batter in by the tablespoon full but don't overcrowd the pan.
Fry the hush puppies for 3-4 minutes, flipping/turning in the middle, until they're golden brown & crispy on the outside.
Using a spider strainer or slotted spoon, remove the hush puppies from the hot oil and transfer them to a paper towel lined plate to drain off excess grease.
Continue working in batches until all of the batter is fried.
Serve warm and enjoy!

Notes

Do you prefer corn kernels in your hushpuppies? You can stir 1/2 cup drained, canned corn into the batter.
Want spicier fritters? Mix some cayenne pepper or crushed red pepper flakes into the batter.
Serve these with tarter sauce, tzatziki sauce, dill pickle dip, or ranch dressing for dipping.

Nutrition