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Buttermilk Hushpuppies Recipe

Buttermilk Hushpuppies Recipe
  • Category

    Deep Frying

  • Cusine



1 cup cornmeal

1/2 cup all purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

3/4 to 1 teaspoon salt

1/4 teaspoon cayenne

1 small onion, minced

1/2 cup plus 2 tablespoons buttermilk

1 tablespoon unsalted butter, melted

1 teaspoon hot sauce

2 tablespoons chopped scallions

Oil for frying


Remoulade Sauce:

1/2 cup mayonnaise

1 teaspoon mustard

3/4 teaspoon sugar

1 teaspoon Worcestershire sauce

1 teaspoon fresh juice from one lemon

1 to 2 teaspoons hot sauce

1 tablespoon chopped scallions


Stir all ingredients in a bowl until combined. Season to taste and set aside.

Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions , and then stir until just combined. Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375 degrees F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.