Rosalynn's Hushpuppies

Y’all, these hushpuppies are old-school Southern and proud of it. Six ingredients, a pot of hot oil, and you’ve got crispy, golden nuggets of cornmeal goodness with a tender, slightly tangy center from the buttermilk.

Self-rising cornmeal and self-rising flour do the leavening work here, so there’s no fussing with baking powder or baking soda. The buttermilk reacts with the leavening agents already in the flour, giving each hushpuppy that light, airy interior while the outside fries up into a crunchy shell.

The best part about this recipe is the built-in doneness indicator. Drop the batter into hot oil and each spoonful sinks to the bottom, then bobs right back up to the surface when the inside is cooked through. If one side is brown and the hushpuppy hasn’t flipped on its own, give it a nudge with a slotted spoon. Once both sides are golden, they’re ready.

Pro Tips

• Chop the onion very fine. Big chunks will poke through the thin batter and burn in the hot oil.
• Keep the oil between 350°F (175°C) and 375°F (190°C). Too cool and they absorb grease; too hot and the outside burns before the center cooks.
• Don’t overmix the batter. A few lumps are fine. Overworking develops the gluten and gives you dense, tough hushpuppies instead of light ones.
• Serve warm. Hushpuppies lose their crunch fast as they cool.

Variations

• Jalapeño hushpuppies: Stir in minced jalapeño and a handful of shredded cheddar for a spicy, cheesy version.
• Corn kernel addition: Fold in a quarter cup of fresh or canned corn kernels for extra sweetness and texture.