Hushpuppies Recipe

Hushpuppies are golden, crisp Southern corn fritters, fluffy inside and perfect beside fried fish. Onion and a hint of jalapeño give them their savoury bite.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

380

Ingredients

• 150 g cornmeal
• 100 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 small onion, finely diced
• 1 jalapeño, deseeded and minced
• 1 egg, beaten
• 180 ml buttermilk
• 1 litre vegetable oil, for frying
• Butter and honey, to serve

Instructions

1. Whisk the cornmeal, flour, baking powder, sugar and salt in a bowl.
2. Stir in the onion, jalapeño, egg and buttermilk to form a thick batter.
3. Rest the batter for 10 minutes while heating the oil to 175°C.
4. Drop tablespoonfuls of batter into the oil, frying in batches.
5. Fry for 3 to 4 minutes, turning once, until deep golden all over.
6. Drain on a wire rack and serve hot with butter and honey.

Pro tips

• The batter should be thick enough to hold its shape when dropped.
• Do not crowd the pan, or the oil cools and the fritters turn greasy.
• Keep finished batches warm in a low oven while you fry the rest.

Frequently asked questions