Equipment
Ingredients
Dry Ingredients
- 150 g yellow cornmeal, finely ground
- 60 g self-rising flour
- 15 g granulated sugar
- 3 g kosher salt
Wet Ingredients
- 180 ml buttermilk, room temperature
- 1 egg, beaten
- 40 g yellow onion, finely minced
Frying
- 1000 ml canola oil
Nutrition (per serving)
Method
In a large mixing bowl, thoroughly whisk the yellow cornmeal, self-rising flour, granulated sugar, and kosher salt.
In a separate smaller bowl, whisk together the buttermilk, beaten egg, and finely minced yellow onion until fully combined.
Pour the wet ingredients into the dry ingredients. Stir gently just until the dry ingredients are moistened. Do not overmix.
Allow the batter to rest at room temperature for 10 minutes to give the cornmeal time to hydrate.
Pour the canola oil into a heavy-bottomed pot to a depth of at least 5cm. Clip a deep fry thermometer to the side and heat the oil over medium-high heat to 185°C/365°F.
Using a spoon or a small spring-loaded scoop, carefully drop tablespoon-sized portions of batter into the hot oil. Fry in batches to avoid dropping the oil temperature.
Fry the hushpuppies, turning them occasionally so they brown evenly, for about 3 to 4 minutes. They should be deep golden brown on the outside and reach an internal temperature of 74°C/165°F to ensure the egg and batter are fully cooked.
Use a slotted spoon to carefully remove the hushpuppies from the oil and transfer them to a wire rack set over a baking sheet to drain. Serve immediately while hot.
Chef's Notes
- Resting the batter is arguably the most important step; it gives the cornmeal time to soften, ensuring a tender interior rather than a gritty one.
- A small cookie scoop is the perfect tool for portioning hushpuppies quickly and cleanly, ensuring they all finish cooking at the same time.
- Be diligent about managing your oil temperature. If the oil drops below 175°C/350°F, the hushpuppies will absorb too much oil and become greasy.
- If you do not have self-rising flour, you can substitute the 60g with 60g of all-purpose flour mixed with 1 level teaspoon of baking powder and a tiny pinch of extra salt.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel to absorb excess moisture.
Freezer: 1 month — Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat in a 175°C/350°F oven for 5 to 8 minutes until heated through and crispy. Do not microwave.
