Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hushpuppies
Deep-fried cornmeal fritters studded with sweet onion, a crispy Southern side traditionally served alongside fried fish.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Heat the Oil: In a Dutch oven or deep skillet, pour peanut oil to a depth of 2 inches. Heat the oil to exactly 365°F (185°C). Use a thermometer to maintain the temperature.
- 2
Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder. Stir in the finely diced onion.
- 3
Mix Wet Ingredients: In a separate smaller bowl, whisk the buttermilk, egg, and melted butter until smooth.
- 4
Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon just until the batter is moistened and holds together. Let the batter rest for 5 minutes so the cornmeal hydrates.
- 5
Fry: Using a small cookie scoop or two spoons, carefully drop tablespoon-sized balls of batter into the hot oil. Fry 5 to 6 at a time so you don't lower the oil temperature.
- 6
Cook and Drain: Fry for 2 to 3 minutes, turning them occasionally so they brown evenly all over. They should be dark golden brown and crispy on the outside, and fluffy inside. Remove with a slotted spoon and drain on paper towels.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving210
Calories
5 g
Protein
32 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This Southern take on hushpuppies leans on peanut oil for frying, a fat long common in Southern cooking for its high smoke point, along with sweet onion and melted butter worked into the batter for a richer crumb than a plain buttermilk version.
Listahan note
This version folds melted butter into the batter and fries in peanut oil specifically, since the combination gives a more tender crumb and a steadier fry temperature than a leaner recipe would.
Technique cues
- Peanut oil's high smoke point lets it hold a steady deep-fry temperature without scorching or breaking down, which matters since these fritters need sustained heat to cook through before the outside burns.
- Melted butter folded into the batter, rather than a purely buttermilk-based mix, adds a richness that carries through the fry and gives these a slightly more tender crumb.
- Finely diced sweet onion, milder than a standard yellow onion, sweetens gently as it cooks without leaving a sharp raw-onion bite in the finished fritter.
- Yellow cornmeal gives a coarser, more textured crumb than white cornmeal would, and that texture is part of what holds up against the crisp fried exterior.
Kitchen flow
- Parallel prep
- Heat the peanut oil to 365F while the batter rests, so both are ready at the same moment.
- Make-ahead
- Whisk the dry mix and dice the onion hours ahead, but combine with the wet ingredients only just before frying.
- Leftover move
- Re-crisp cold hushpuppies in a 375F air fryer for 4 minutes; they revive better than most fried foods.
- Cleanup rhythm
- Strain and store the cooled peanut oil for the next fish fry rather than discarding it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
yellow cornmeal
Structural base
Purpose: It provides the corn flavor and tender-grainy body that defines a hushpuppy.
Handling: Whisk with the flour and leaveners, then let the mixed batter hydrate 5 minutes.
Adaptation: White cornmeal is milder and more traditional in the coastal Carolinas; texture is the same.
sweet onion
Aromatic
Purpose: Finely diced onion is the classic savory note that keeps hushpuppies from tasting like plain cornbread.
Handling: Dice very fine so it cooks through in the short fry and distributes evenly.
Adaptation: Sliced scallion gives a fresher, greener bite with less moisture.
buttermilk
Acid and liquid
Purpose: Its acidity activates the baking soda and its tang balances the sweetness.
Handling: Whisk with the egg and melted butter before folding into the dry mix.
Adaptation: Plain kefir or thinned yogurt works; avoid plain milk, which kills the soda's lift.
peanut oil
Frying fat
Purpose: Its high smoke point holds 365F cleanly for an even, deep-golden crust.
Handling: Heat to exactly 365F and confirm with a thermometer before scooping.
Adaptation: Refined canola or vegetable oil works and sidesteps the peanut allergen.
melted butter
Richness
Purpose: It adds a roundness and browning that plain oil in the batter cannot.
Handling: Whisk into the wet mix while just warm so it stays emulsified.
Adaptation: Melted bacon fat deepens the savory note; melted coconut oil keeps it dairy-free.
Technique notes
- Test the oil temperature with one small scoop of batter before frying the full batch, it should sizzle and rise to the surface within a few seconds.
- Drain the fried fritters on a wire rack rather than paper towels, paper traps steam underneath and softens the bottom crust.
- Serve warm alongside fried fish or barbecue, these lose their signature crisp shell within an hour of coming out of the fryer.
Ingredient swaps
- Peanut-free direction
- Fry in refined canola or vegetable oil instead of peanut oil with no change in result.
- Gluten-free direction
- Replace the all-purpose flour with a 1:1 gluten-free blend; lean a little more on the resting time as these batters absorb slower.
- Lower-sodium direction
- Cut the kosher salt to 1/2 teaspoon and add a pinch of cayenne so the flavor still reads bold.
Serve alongside
- Fried catfish
- Coleslaw
- Boiled shrimp
- Collard greens
- Cold lager
- Unsweetened iced tea
- Lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep leftovers airtight in the fridge for up to 3 days.
- Reheat in a 375F oven or air fryer for 4 to 5 minutes to restore the crust.
- Freeze cooled hushpuppies up to 1 month and reheat from frozen at 375F for about 8 minutes.
Equipment
- Dutch oven or deep skillet
- Frying thermometer
- Small cookie scoop
- Slotted spoon
Make this household-aware
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Plan it in Listahan
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