Hush Puppies

1. Set up your frying station. Line a sheet pan with paper towels or set a wire rack over a sheet pan. Place near the stove.

2. Heat the oil. Add 1 1/2 to 2 inches of neutral oil to a heavy pot or deep skillet. Heat to 350°F over medium heat. Keep an eye on the temp, because hush puppies like steady heat. Let the oil come back to 350°F between batches.

   

3. Mix the dry ingredients. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, garlic powder, smoked paprika (if using), and sugar.

4. Add onion and wet ingredients. Stir in the diced onion. In a small bowl, whisk the egg, buttermilk, and melted butter. Pour into the dry ingredients and stir just until combined. The batter should be thick and scoopable, like a soft drop biscuit dough.

5. Rest the batter. Let it sit for 10 minutes. This hydrates the cornmeal and helps the hush puppies hold together.

6. Do a quick test fry. Drop in 1 small scoop of batter and fry until golden. Taste it (chef tax), then adjust with a pinch more salt or a touch more sugar if you want.

7. Fry in batches. Scoop 1 tablespoon portions (a #60 scoop is perfect) into the oil. Do not crowd the pot. Fry for 4 to 6 minutes total, turning once halfway, until deep golden brown and cooked through.

   Doneness cue: They should look evenly browned, feel light for their size, and the bubbling will calm down a bit as they finish. If you temp one, aim for about 200°F in the center.

   

8. Drain and season. Use a spider or slotted spoon to lift them out. Drain on the paper towels or rack. Add a tiny pinch of salt if needed.

9. Serve warm. They are best hot and crispy. Bring them to the table immediately with your favorite dipping sauce.

   

Tips and Variations

• Keep the oil at 350°F: If it drops too low, they soak up oil and get heavy. If it runs too hot, the outside browns before the center cooks. Adjust the burner between batches and wait for the oil to recover.
• Want extra-crisp edges? Use a slightly wetter batter by adding 1 to 2 tablespoons more buttermilk. Looser batter makes more craggy, lacy edges.
• Make them spicy: Add 1 to 2 teaspoons hot sauce to the wet ingredients, or stir in 1 diced jalapeño (seeds removed for mild).
• Add-ins that behave: 1/4 cup corn kernels (thawed if frozen), 2 tablespoons chopped scallions, or 2 tablespoons finely chopped parsley.
• Dipping sauce ideas: Tartar sauce, remoulade, honey butter, or comeback sauce.
• Oven option (cornbread bite style): Heat oven to 425°F. Grease a mini muffin pan well. Spoon batter in and bake 10 to 12 minutes until golden. Brush with melted butter and salt. Not identical to fried, but still very snackable.
• Air fryer option (best compromise): Preheat air fryer to 375°F. Line the basket with perforated parchment (or lightly oil the basket). Chill the batter 10 minutes if it feels soft, then scoop into heaping tablespoon mounds. Lightly spray tops with oil and air fry 8 to 10 minutes, flipping once. Expect less crunch than deep frying, but solid for weeknights.