Golden Crispy Cornmeal Balls (Print Version)

Crispy cornmeal dough balls with a tender interior, perfect alongside fried fish or on their own.

# What You Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal, medium grind
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon sugar
06 - 1 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon cayenne pepper (optional)

→ Wet Ingredients

09 - 3/4 cup buttermilk
10 - 1 large egg

→ Aromatics

11 - 1/2 cup finely diced yellow or sweet onion
12 - 2 tablespoons chopped fresh chives or scallions (optional)

→ For Frying

13 - Vegetable oil, for deep-frying (approximately 6 to 8 cups)

# How To Make It:

01 - In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne pepper if using.
02 - In a separate bowl, whisk the buttermilk and egg until thoroughly blended.
03 - Pour the wet ingredients into the dry mixture and stir gently until just combined, taking care not to overmix.
04 - Fold in the diced onion and chives or scallions if using, then allow the batter to rest for 5 minutes.
05 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
06 - Using two spoons or a small ice cream scoop, drop heaping tablespoonfuls of batter into the hot oil, frying in batches to avoid overcrowding.
07 - Fry for 2 to 3 minutes, turning occasionally, until hushpuppies achieve a golden-brown, crispy crust.
08 - Remove hushpuppies with a slotted spoon and drain on paper towels. Serve immediately while hot.

# Expert Advice:

01 -
  • They're impossibly simple to make but taste like you've been frying all day—pure magic with minimal effort.
  • The contrast between that crackling exterior and pillowy center is addictive, and you'll find yourself making them far more often than intended.
  • They bridge the gap between side dish and snack, equally welcome at a fish fry or standing over the stove at midnight.
02 -
  • The oil temperature is everything—too cool and they absorb oil like sponges; too hot and they brown outside while staying raw inside.
  • Don't skip the batter rest; those 5 minutes let the cornmeal hydrate and make a sturdier, less fragile hushpuppy that won't fall apart mid-fry.
03 -
  • Keep that thermometer right there—oil temperature drops the second you add the batter, so understanding that fluctuation is what separates crispy from greasy.
  • A small ice cream scoop or two spoons makes dropping the batter so much easier than trying to eyeball it, and your hushpuppies bake evenly.
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