Southern Buttermilk Hushpuppies
Southern hushpuppies are small cornmeal-and-onion fritters mixed with buttermilk and fried until crisp outside and tender within.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat frying oil to 350°F/175°C.
- 2
Whisk cornmeal, flour, baking powder, baking soda, and salt; stir in onion.
- 3
Whisk egg and buttermilk and fold into the dry mixture to form a thick batter.
- 4
Drop rounded spoonfuls into the oil without crowding.
- 5
Fry, turning, until evenly deep golden and cooked through, then drain and serve hot.
Cook notes
Tips
Keep the hushpuppies small for a crispier texture.
Ensure the oil is hot enough before frying to prevent soggy hushpuppies.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover hushpuppies in an airtight container in the refrigerator for up to 2 days.
- Reheat hushpuppies in a hot oven to retain crispiness.
Substitutions
- Use corn flour instead of cornmeal for a smoother texture.
- You can use buttermilk instead of regular milk for a richer flavor.
What to Serve With
- Fried catfish
- Coleslaw
- Gumbo
Common Mistakes
- Not heating the oil to the right temperature can result in greasy hushpuppies.
- Overmixing the batter will make the hushpuppies tough.
Recipe FAQ
Can I make hushpuppies ahead of time?
Yes, hushpuppies are best served fresh, but you can prepare the batter ahead of time and fry them just before serving.
What do you serve with hushpuppies?
Hushpuppies pair well with fried catfish, coleslaw, or a hearty gumbo.
What can I use instead of onion?
You can substitute finely chopped green bell pepper or leave it out for a more classic hushpuppy.
Kitchen tools
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
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