Equipment
Ingredients
Dry Ingredients
- 150 g yellow cornmeal
- 65 g self-rising flour
- 15 g white sugar
- 3 g kosher salt
Wet Ingredients
- 180 ml buttermilk, room temperature
- 1 egg, room temperature
- 30 g unsalted butter, melted and slightly cooled
- 1 yellow onion, finely grated
Frying
- 1000 ml neutral cooking oil
Nutrition (per serving)
Method
Pour the neutral cooking oil into a Dutch oven to a depth of at least 5 centimeters. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 185°C/365°F.
In a large mixing bowl, thoroughly combine the yellow cornmeal, self-rising flour, white sugar, and kosher salt using a whisk.
In a separate medium mixing bowl, lightly beat the egg. Whisk in the room temperature buttermilk, melted unsalted butter, and finely grated yellow onion until fully homogeneous.
Pour the wet buttermilk mixture into the dry cornmeal mixture. Gently fold them together using a spatula until just combined. A few lumps should remain; do not overmix.
Set the batter aside to rest undisturbed for 10 minutes. This allows the cornmeal to hydrate and the leavening agents in the self-rising flour to activate.
Once the oil is at temperature, carefully drop rounded spoonfuls of the rested batter into the hot oil. Work in batches of 5 to 6 to prevent the oil temperature from dropping drastically.
Fry the hushpuppies for 3 to 4 minutes, turning them occasionally with a slotted spoon to ensure even cooking. They should reach a deep golden brown and have a crisp exterior.
Remove the cooked hushpuppies from the oil using a slotted spoon. Transfer them to a paper towel-lined wire rack to drain excess fat. Serve warm.
Chef's Notes
- Resting the batter is a non-negotiable step. It gives the dense cornmeal granules time to absorb the buttermilk, preventing a gritty texture in the final product.
- Do not overmix the batter. The action of overmixing develops gluten in the self-rising flour, which will transform a tender, cake-like hushpuppy into a tough, bread-like one.
- Grated onion provides significantly more moisture and an even flavor distribution compared to diced onion. If your onion is particularly watery, squeeze out a portion of the juice before adding it to the batter.
- Using a small spring-loaded cookie scoop dipped in water or a bit of oil makes portioning the batter much easier and creates uniform spheres that fry evenly.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels to absorb excess moisture.
Freezer: 2 months — Freeze in a single layer on a baking sheet before transferring to an airtight bag.
Reheating: Reheat in a 190C/375F oven for 5 to 7 minutes to restore crispness. Do not microwave.
