Description
Hushpuppies are crunchy little balls of cornbread batter laced with green onions and some extra flavors for a fun to eat poppable appetizer everyone will appreciate.
Ingredients
Scale
- Lard or oil for frying
- 3 cups homemade cornbread mix (390 g)
- 1 cup all-purpose flour (130 g)
- 1 cup plus 2 tablespoons buttermilk, preferably homemade buttermilk (295 mL)
- 1 large egg
- 6 green onions, chopped finely
- 1 Tablespoon dried dill (optional, but awesome)
- 1 teaspoon freshly ground pepper
Instructions
- Melt enough lard or pour in oil to fill a heavy bottomed pot by about 2″.
- Clip a candy thermometer to the back of the pot and heat the fat over medium high heat.
- Meanwhile, mix the rest of the ingredients in a bowl to make a batter.
It will thicken slightly as it sits. - When the fat is at 350 F, use a cookie scoop to drop in portions of the batter. Cook 4 or 5 hushpuppies at a time.
- During the cooking, monitor the oil to make sure the heat doesn’t drop below 340 or go above 360. Lower or adjust the heat as needed to stay in this range.
- After about 5 minutes, use a mesh spider to scoop out the hushpuppies onto a pad of paper towels on a sheet tray.
- Continue cooking the hushpuppies until you’ve used up all the batter.
- Eat right away with plenty of ketchup or hot honey.
It will thicken slightly as it sits. 
Notes
Make ahead: warm up cold hushpuppies in a 350 F oven for 5-6 minutes or until crispy again.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Stovetop
