Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup yellow cornmeal; 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder; 1/4 tsp baking soda
- 1 tbsp sugar; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp cayenne
- 3/4 cup + 2 tbsp buttermilk; 1 large egg; 1 tbsp melted butter
- 2/3 cup thinly sliced scallions; 1/4 cup minced sweet onion
- 1 1/2 quarts vegetable or peanut oil (for frying)
- Remoulade: 3/4 cup mayo, 2 tbsp mustard (Dijon + whole grain), 1 tbsp lemon juice + 1 tsp zest, 2 tbsp chopped pickles, 1 tbsp chopped capers, 1 small garlic clove, 1 tsp Worcestershire, 1 tsp hot sauce, 1 1/4 tsp smoked paprika or Creole seasoning, pinch salt/pepper, 1–2 tbsp water
Do This
- 1. Stir together all remoulade ingredients; thin with water to dipping consistency and chill 15–30 minutes.
- 2. Whisk cornmeal, flour, baking powder, baking soda, sugar, salt, pepper, and cayenne.
- 3. In another bowl, whisk buttermilk, egg, and melted butter; combine with dry mix. Fold in scallions and onion. Rest 10 minutes.
- 4. Heat 1 1/2 inches of oil in a Dutch oven to 350°F; set a wire rack over a sheet pan.
- 5. Scoop 1 tablespoon portions; fry 2–3 minutes, turning, until deep golden and cooked through. Maintain 350°F.
- 6. Drain on rack, sprinkle with salt, and keep warm in a 250°F oven if needed.
- 7. Serve hot with chilled remoulade, extra scallions, and lemon wedges.
Why You’ll Love This Recipe
- Perfect contrast: crispy, craggy outsides with a tender, cornbread-like center.
- Bright scallions and a zesty, caper-studded remoulade keep every bite lively.
- Foolproof frying method with exact temps and timing for consistent results.
- Great make-ahead components: the remoulade tastes even better the next day.
Grocery List
- Produce: Scallions (1 bunch), sweet onion (1 small), lemon (1), garlic (1 clove), parsley (optional garnish)
- Dairy: Buttermilk, unsalted butter, 1 large egg
- Pantry: Yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, kosher salt, black pepper, cayenne, mayonnaise, Dijon mustard, whole-grain or Creole mustard, dill pickles or cornichons, capers, Worcestershire sauce, hot sauce, smoked paprika or Creole seasoning, vegetable or peanut oil
Full Ingredients
For the Hush Puppies
- 1 cup (150 g) fine-to-medium yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp granulated sugar
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper (or 1 tsp smoked paprika for milder heat)
- 3/4 cup + 2 tbsp (210 ml) buttermilk
- 1 large egg
- 1 tbsp unsalted butter, melted (or neutral oil)
- 2/3 cup (about 60 g) thinly sliced scallions (greens and whites)
- 1/4 cup (40 g) finely minced sweet onion
For Frying
- 1 1/2 to 2 quarts vegetable or peanut oil (enough for 1 1/2 inches depth)
- Kosher salt, for finishing
Zesty Remoulade
- 3/4 cup (170 g) mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain or Creole mustard
- 1 tbsp fresh lemon juice + 1 tsp lemon zest
- 2 tbsp finely chopped dill pickles or cornichons
- 1 tbsp capers, drained and chopped
- 1 small garlic clove, finely grated
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (such as Crystal or Tabasco)
- 1 1/4 tsp smoked paprika or Creole seasoning
- 1/2 tsp prepared horseradish (optional, for extra zip)
- 1–2 tbsp water, to thin
- Pinch kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Mix the zesty remoulade
In a small bowl, combine the mayonnaise, Dijon, whole-grain mustard, lemon juice and zest, chopped pickles, chopped capers, garlic, Worcestershire, hot sauce, smoked paprika or Creole seasoning, and horseradish if using. Season with a pinch of salt and pepper. Stir in 1–2 tbsp water until it’s a spoonable dipping consistency. Cover and chill 15–30 minutes while you make the hush puppies.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, kosher salt, black pepper, and cayenne. This evenly disperses the leavening and seasoning so each fritter puffs and tastes consistent.
Step 3: Combine wet ingredients and make the batter
In a separate bowl, whisk the buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain. Fold in the sliced scallions and minced sweet onion. The batter should be thick and scoopable, not pourable. If it seems dry, add 1–2 tsp more buttermilk; if too loose, sprinkle in 1–2 tsp cornmeal.
Step 4: Rest the batter and set up your station
Let the batter rest 10 minutes to hydrate the cornmeal—this prevents greasy, dense fritters. Meanwhile, place a wire rack over a rimmed sheet pan for draining, and have a spider strainer or slotted spoon ready. If you’re making a large batch, preheat the oven to 250°F to keep finished hush puppies warm.
Step 5: Heat the oil to 350°F
Pour 1 1/2 inches of oil into a heavy pot or Dutch oven. Heat over medium to medium-high until a clip-on thermometer reads 350°F. Adjust the heat throughout frying to maintain 340–360°F. Proper temperature ensures a crisp exterior and cooked, tender interior.
Step 6: Fry in batches
Using a 1-tablespoon measure or a #60 scoop, carefully drop rounded portions of batter into the oil, 6–8 pieces per batch to avoid crowding. Fry 2–3 minutes, turning occasionally, until the hush puppies are deep golden brown and feel light. The centers should be set; an internal temp around 200°F is a good indicator. Transfer to the rack to drain and immediately sprinkle with a pinch of salt. Repeat with remaining batter, returning the oil to 350°F between batches.
Step 7: Serve
Pile the hot hush puppies on a platter. Garnish with extra sliced scallion greens and lemon wedges. Serve with the chilled remoulade for dipping. Enjoy while still crisp.
Pro Tips
- Hydration matters: a 10-minute rest lets cornmeal absorb liquid, yielding a tender center.
- Control oil temp: too cool and they get greasy; too hot and they brown before the center cooks.
- Keep batter thick and slightly chilled for craggier, extra-crisp exteriors.
- Test fry one fritter first to check seasoning and timing, then adjust salt or heat as needed.
- Use a small scoop or two spoons dipped in water to make neat, round hush puppies.
Variations
- Cheddar-Jalapeño: Fold in 1/2 cup shredded sharp cheddar and 1–2 tbsp minced jalapeño.
- Herbed Corn: Add 1/2 cup corn kernels and 2 tbsp chopped parsley to the batter.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Storage & Make-Ahead
Leftover hush puppies keep 2 days in the refrigerator in an airtight container lined with paper towels. Recrisp at 400°F for 8–10 minutes. Freeze up to 2 months; reheat from frozen at 400°F for 12–15 minutes. Remoulade keeps well covered in the fridge for up to 1 week (do not freeze). For a head start, mix the remoulade and the dry ingredients a day ahead; chop scallions and onion. Combine wet and dry just before frying.
Nutrition (per serving)
Approximate for 1/6 of recipe (about 4 hush puppies + 2 tbsp remoulade): 420 calories; 26 g fat; 5 g saturated fat; 39 g carbohydrates; 3 g fiber; 6 g protein; 820 mg sodium. Values will vary with frying oil absorption.
