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Spicy Fried Hush Puppies

Crispy on the outside and tender on the inside, these quick and easy hush puppies are loaded with fresh scallions and a spicy kick of cayenne pepper.

Spicy Fried Hush Puppies
Prep 10 min Cook 15 min Total 30 min Level Easy
Serves 6

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal — fine or medium grind
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 0.25 teaspoon cayenne pepper — adjust for desired heat level
  • 0.5 teaspoon garlic powder

Wet Ingredients & Mix-ins

  • 1 whole large egg — beaten lightly
  • 1 cup buttermilk — well shaken
  • 2 tablespoons unsalted butter — melted and slightly cooled
  • 0.5 cup scallions — finely chopped, both green and white parts

Frying

  • 4 cups vegetable oil — or peanut oil, amount as needed for 2 inches of depth

Instructions

  1. Pour the vegetable oil into a Dutch oven or heavy-bottomed pot to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 365°F (185°C).

    ~10 min
    Maintain a consistent oil temperature. If it drops too low, the hush puppies will be greasy; if too high, they will burn before cooking through.

  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cayenne pepper, and garlic powder until well combined.

    ~2 min

  3. In a separate medium bowl, whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.

    ~2 min
    Lumps are okay. Overmixing will develop the gluten and make the hush puppies tough.

  4. Fold in the chopped scallions. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.

    ~5 min

  5. Using a small cookie scoop or two spoons, carefully drop the batter by the tablespoonful into the hot oil. Fry in batches of 6-8 to avoid overcrowding the pot.

    Dip your scoop in a glass of water or spray with non-stick spray to help the batter slide off easily.

  6. Fry the hush puppies, turning occasionally with a slotted spoon, until they are a deep, perfect golden brown and cooked through, about 3 to 4 minutes per batch.

    ~15 min
    Cut one open from the first batch to ensure the center is fully cooked.

  7. Use a slotted spoon or spider to transfer the fried hush puppies to a wire rack set over a paper towel-lined baking sheet to drain. Serve immediately.

    ~1 min
    Sprinkle with a tiny pinch of flaky sea salt right out of the fryer if desired.
Nutrition
240
Calories
5
Protein (g)
32
Carbs (g)
10
Fat (g)
3
Sat. Fat (g)
2
Fiber (g)
3
Sugar (g)
460
Sodium (mg)
40
Cholesterol (mg)
Equipment
  • Dutch oven or heavy-bottomed pot
  • Deep-fry thermometer
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Cookie scoop or two spoons
  • Slotted spoon or spider
  • Paper towels
Tips & Storage
  • To keep batches warm while you fry the rest, place them in a 200°F (95°C) oven on a wire rack.
  • For extra spice, add a finely diced jalapeño to the batter along with the scallions.
  • Make sure your baking powder and baking soda are fresh for the fluffiest texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore crispness, reheat in a 350°F (175°C) oven or air fryer for 5-8 minutes. Do not microwave.
Tags
appetizer buttermilk cayenne comfort food cornmeal crispy deep-fried easy fried nut_free party food quick scallions side dish snack southern spicy vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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