Appetizer: United States – North Carolina – Hush Puppies

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

- 2 cups (240 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 cup (240 ml) buttermilk
- 1 large egg (approx. 50 g)
- 2 tbsp (28 g) unsalted butter, melted
- 1/3 cup (50 g) finely chopped yellow onion (or 3 scallions, thinly sliced)
- 4 cups (960 ml) vegetable oil, peanut oil, or lard for deep-frying
- Flaky salt (for finishing, optional)

Instructions

Short Description:
Golden, slightly sweet cornmeal fritters with a tender interior and crisp exterior, traditionally deep-fried and served hot as a starter or snack. This North Carolina version includes chopped onion (or scallions) and buttermilk for a richer, tangy batter.

Regional Notes:
North Carolina hush puppies are made from a cornmeal-forward batter that is often lightly sweetened and uses buttermilk for tang and tenderness. Chopped onion or scallions are commonly added for savory bite; the result is a small, crisp, golden fritter distinct from coarser or plain cornmeal versions elsewhere in the South.

1. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne (if using).
2. In a separate bowl whisk the buttermilk, egg (approx. 50 g), and melted butter until blended.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined; fold in the chopped onion or scallions. The batter should be thick and scoopable—if it seems too dry, add up to 2 tbsp (30 ml) extra buttermilk.
4. Cover the batter and let rest 10 minutes at room temperature while you heat the oil.
5. Heat the oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use enough oil so the hush puppies can float (about 3–4 inches / 7–10 cm depth).
6. Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the hot oil, working in batches so the pot is not crowded. Fry 2–3 minutes per side, turning as needed, until deep golden brown and cooked through.
7. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches.
8. Sprinkle lightly with flaky salt if desired and serve hot as an appetizer with ketchup, tartar sauce, honey, or your preferred dipping condiment.