Hushpuppies

4.84 from 31 votes

These hushpuppies are crispy crunchy on the outside, yet light and fluffy on the inside.

Course Appetizer

Cuisine American, Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Calories 261kcal

In a medium bowl, combine cornmeal, sugar, flour, baking powder, salt/pepper, garlic/onion powder, and cayenne.
Stir in milk and egg. Mix until just combined. Do not over mix.
In a deep pot, heat about 2 inches of oil to 375 degrees F. Scoop batter into hot oil a few at a time. Fry for 3-4 minutes or until golden brown.
Drain on paper towels.

Ingredient Notes and Shopping Tips

Baking Powder: Make sure your baking powder is less than a year old to ensure maximum rise.
Milk: I used whole milk, and have not tested this recipe with any other variety.
Egg: Allow to sit out for a few minutes so it is room temperature if possible.

Tips And Tricks

Ensure your oil is at the right temperature by using a deep-fry thermometer.
The batter may look a little lumpier than something like a biscuit batter. This is normal, and not a cause for concern.
Do not overcrowd the oil. Fry a few at a time to avoid lowering the temperature of the oil.
Use a cookie scooper to make the dough balls uniform in size and shape. This will also help keep your hands clean.
Set your oven on keep warm to keep fried hushpuppies warm, while you fry the remaining batches.