Crispy Southern Hushpuppies: Better Than Takeout

Crispy Southern Hushpuppies are the ultimate side dish, with a golden, crispy exterior and a soft, tender inside. After making these many times, I’ve discovered the trick to getting them just right every time. The warm, inviting aroma of these hushpuppies will make your whole house smell like a cozy Southern kitchen. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Roasted Cabbage Steaks with Smoky Spices and Creamy Moroccan Harissa Lentil Soup Recipe for Dinner.

What You'll Need for Crispy Southern Hushpuppies: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups self-rising cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1 small onion, finely chopped
• 2 green onions, finely chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Vegetable oil, for frying
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• Cayenne pepper, to taste (optional)
• Optional: Chopped fresh parsley, for garnish
• Optional: Hot sauce, for serving (optional)

How to Make Crispy Southern Hushpuppies: Better Than Takeout

1. Combine dry ingredients: In a large bowl, combine the self-rising cornmeal, all-purpose flour, baking powder, and salt.
2. Mix wet ingredients: In another bowl, whisk together the buttermilk and egg. Add the onion, green onions, and jalapeño (if using) to the wet ingredients and mix well.
3. Combine ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat oil: Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C).
5. Fry hushpuppies: Using a small ice cream scoop or spoon, carefully drop batter into the hot oil. Fry the hushpuppies in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
6. Drain and serve: Transfer the hushpuppies to a paper towel-lined plate to drain excess oil. Season with salt and pepper, and garnish with chopped fresh parsley. Serve hot with your favorite dipping sauce.

Storing & Reheating Crispy Southern Hushpuppies: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The batter can be made ahead of time and refrigerated for up to 24 hours. Just give it a quick stir before frying.

Freezing Crispy Southern Hushpuppies: Better Than Takeout

Freezing is not recommended for hushpuppies as they can become soggy.

How to Reheat Without Drying It Out

Oven: Reheat hushpuppies in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheating in the microwave can make hushpuppies soggy. It's best to reheat them in the oven.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper to the batter.
• Best substitution: You can substitute the buttermilk with a mixture of 1 tablespoon of lemon juice or vinegar per 1 cup of milk.
• Make-ahead: The batter can be made ahead of time and refrigerated for up to 24 hours. Just give it a quick stir before frying.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your hushpuppies are not crispy, you may need to adjust your oil temperature or fry them for a little longer.

Crispy Southern Hushpuppies: Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

10 minutes

⏳

Total

25 minutes

🍽

Serves

4-6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 cups self-rising cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1 small onion, finely chopped
• 2 green onions, finely chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Vegetable oil, for frying

Seasonings

• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• Cayenne pepper, to taste (optional)

Optional Toppings

• Chopped fresh parsley, for garnish
• Hot sauce, for serving (optional)

Instructions

1. Combine dry ingredients: In a large bowl, combine the self-rising cornmeal, all-purpose flour, baking powder, and salt.
2. Mix wet ingredients: In another bowl, whisk together the buttermilk and egg. Add the onion, green onions, and jalapeño (if using) to the wet ingredients and mix well.
3. Combine ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat oil: Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C).
5. Fry hushpuppies: Using a small ice cream scoop or spoon, carefully drop batter into the hot oil. Fry the hushpuppies in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
6. Drain and serve: Transfer the hushpuppies to a paper towel-lined plate to drain excess oil. Season with salt and pepper, and garnish with chopped fresh parsley. Serve hot with your favorite dipping sauce.

Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper to the batter.
• Best substitution: You can substitute the buttermilk with a mixture of 1 tablespoon of lemon juice or vinegar per 1 cup of milk.
• Make-ahead: The batter can be made ahead of time and refrigerated for up to 24 hours. Just give it a quick stir before frying.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your hushpuppies are not crispy, you may need to adjust your oil temperature or fry them for a little longer.

Storage

• Fridge: Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freezing is not recommended for hushpuppies as they can become soggy.
• Oven reheat: Reheat hushpuppies in a 350°F (175°C) oven for 5-7 minutes.
• Microwave reheat: Reheating in the microwave can make hushpuppies soggy. It's best to reheat them in the oven.
• Make ahead: The batter can be made ahead of time and refrigerated for up to 24 hours. Just give it a quick stir before frying.

Nutrition Per Serving

• Calories: 210
• Protein: 5g
• Fat: 8g
• Carbs: 32g
• Fiber: 2g
• Sugar: 1g
• Sodium: 450mg
• Cholesterol: 25mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Southern Hushpuppies: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Southern Hushpuppies: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!