Crispy Southern Hushpuppies Recipe: Better Than Takeout
Crispy Southern Hushpuppies: The best way to elevate your BBQ cookout or any meal. After making these many times, I’ve discovered the trick to perfectly crispy hushpuppies every time. The key is to keep the oil hot and not overcrowd the pan. Start with my Mexican Street Corn Style Grilled Zucchini or Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce for a complete meal. If you love recipes like this, you’ll also enjoy Mexican Street Corn Style Grilled Zucchini and Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce.
Why This Crispy Southern Hushpuppies Recipe: Better Than Takeout Is Pure Comfort
- Perfectly crispy exterior with a tender inside
- Easy to make with simple ingredients
- Better than takeout and freezer-friendly
- Versatile side dish for any meal
What You'll Need for Crispy Southern Hushpuppies Recipe: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup fine-ground cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 large eggs
- 1 cup buttermilk
- Salt, to taste
- Optional: BBQ sauce, for serving
đź“ť Ingredient Notes
- Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect frying → See on Amazon
- Deep-Fry Thermometer — Ensures safe and consistent frying temperature → See on Amazon
How to Make Crispy Southern Hushpuppies Recipe: Better Than Takeout
- Prepare the batter: In a large bowl, combine the cornmeal, flour, baking powder, and salt. Add the chopped onion and jalapeño, then whisk in the eggs and buttermilk until well combined.
- Heat the oil: In a large, deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Fry the hushpuppies: Using a small cookie scoop or spoon, carefully drop batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Serve: Serve hot with BBQ sauce for dipping.
Cook's Tips for Perfect Crispy Southern Hushpuppies Recipe: Better Than Takeout
- Common mistake and fix: Don't overcrowd the pan. This will cause the oil temperature to drop and result in soggy hushpuppies. Fry in batches if necessary.
- Time-saving tip: Prepare the batter ahead of time and refrigerate for up to 24 hours. This allows the flavors to meld together and makes for easier frying.
- Make-ahead tip: Hushpuppies can be made ahead and reheated in a 350°F (175°C) oven for about 5-7 minutes, or until heated through.
Storing & Reheating Crispy Southern Hushpuppies Recipe: 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 and refrigerated for up to 24 hours.
Freezing Crispy Southern Hushpuppies Recipe: Better Than Takeout
Freeze cooked hushpuppies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
How to Reheat Without Drying It Out
Oven: Reheat leftover hushpuppies in a 350°F (175°C) oven for about 5-7 minutes, or until heated through. Microwave: Reheat leftover hushpuppies in the microwave for about 20-30 seconds, or until heated through. This will make them soggy, so it's best to use the oven method.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the batter.
- Best substitution: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make-ahead: The batter can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your hushpuppies are not crispy, try increasing the oil temperature or frying in smaller batches.
Want to level up this recipe?
High-quality cornmeal — Ensures a tender inside and crispy exterior → Check price on Amazon
Crispy Southern Hushpuppies Recipe: Better Than Takeout
Ingredients
Main Ingredients
- 1 cup fine-ground cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 large eggs
- 1 cup buttermilk
Seasonings
- Salt, to taste
Optional Toppings
- BBQ sauce, for serving
Instructions
- Prepare the batter: In a large bowl, combine the cornmeal, flour, baking powder, and salt. Add the chopped onion and jalapeño, then whisk in the eggs and buttermilk until well combined.
- Heat the oil: In a large, deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Fry the hushpuppies: Using a small cookie scoop or spoon, carefully drop batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Serve: Serve hot with BBQ sauce for dipping.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the batter.
- Best substitution: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make-ahead: The batter can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your hushpuppies are not crispy, try increasing the oil temperature or frying in smaller batches.
Storage
- Fridge: Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked hushpuppies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
- Oven reheat: Reheat leftover hushpuppies in a 350°F (175°C) oven for about 5-7 minutes, or until heated through.
- Microwave reheat: Reheat leftover hushpuppies in the microwave for about 20-30 seconds, or until heated through. This will make them soggy, so it's best to use the oven method.
- Make ahead: The batter can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 3g
- Carbs: 20g
- Fiber: 2g
- Sugar: 1g
- Sodium: 280mg
- Cholesterol: 45mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Southern Hushpuppies Recipe: Better Than Takeout FAQs
Yes, you can make the batter ahead of time and refrigerate for up to 24 hours. You can also freeze cooked hushpuppies for up to 2 months.
This could be due to overcrowding the pan, not keeping the oil hot enough, or frying for too long. Try frying in smaller batches, increasing the oil temperature, or reducing the frying time.
Yes, you can make hushpuppies in the air fryer. Preheat the air fryer to 375°F (190°C), then fry the hushpuppies for about 5-7 minutes, or until golden brown and crispy.
Hushpuppies are a great side dish for BBQ, fried chicken, or fish. They also make a delicious appetizer or snack on their own.
Yes, you can use self-rising cornmeal in this recipe. Simply omit the baking powder and salt.
A Warm Final Note
I can’t wait for you to try Crispy Southern Hushpuppies Recipe: 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!
