30-Minute High Hat's Buttermilk Hushpuppies
These Southern-style cornmeal fritters combine coarse-ground cornmeal with buttermilk for exceptional tenderness and tang. Fresh green onions and grated white onion add savory depth, while the batter rests to develop flavor before frying. Perfectly crispy outside with fluffy interiors, these hushpuppies make ideal accompaniments to seafood, barbecue, or fried chicken. The restaurant-style recipe from High Hat delivers consistently golden results when served hot with butter or remoulade sauce.
Ingredients
- 2 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 2 ½ cups cornmeal, medium-coarse grind
- 2 ½ tablespoons sugar
- 2 ½ teaspoons baking soda
- 3 ½ teaspoons baking powder
- 2 ½ teaspoons salt
- 2 whole eggs, lightly beaten
- 1 egg yolk, lightly beaten
- 2 ½ cups buttermilk
- 1 bunch green onions, thinly sliced
- ½ white onion, grated with juice
- vegetable or peanut oil, for frying
- butter, for serving
Instructions
- 1
Mix flour, cornmeal, sugar, baking soda, baking powder, and salt in one bowl, ensuring baking powder and soda are completely incorporated and no clumps remain
- 2
Combine eggs, buttermilk, green onions, and grated white onion with juice in another bowl
- 3
Pour dry mixture over wet ingredients and combine until all lumps are gone
- 4
Refrigerate batter for at least 10 minutes
- 5
Heat oil to 325 degrees in fryer or deep pot
- 6
Scoop 1 heavy rounded tablespoon of batter at a time and fry until golden brown outside and cooked through inside
- 7
Serve hot with warm butter or white remoulade
Tips
Grate the white onion over a bowl to catch all the flavorful juice, which adds moisture and enhances the onion flavor throughout the hushpuppies.
Chilling the batter for at least 10 minutes helps the flour hydrate properly and creates more tender hushpuppies with better structure.
Use a consistent scoop size to ensure even cooking - all hushpuppies should be golden brown at the same time when properly sized.
Good to Know
Store leftover hushpuppies covered in refrigerator for up to 2 days
Batter can be made up to 4 hours ahead and refrigerated
Serve immediately while hot and crispy with butter or remoulade sauce
Common Mistakes
Don't overmix the batter to avoid tough hushpuppies
Maintain oil temperature at 325F to prevent greasy or undercooked centers
Don't skip the chilling time as it improves texture significantly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
FAQ
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours in advance. Keep it refrigerated and give it a gentle stir before frying. The resting time actually improves the texture.
What if my oil temperature is too high?
If oil exceeds 325F, the outside will brown too quickly while the inside remains raw. Reduce heat and let oil cool slightly before continuing to fry.
How long do leftover hushpuppies keep?
Store covered in the refrigerator for up to 2 days. Reheat in a 350F oven for 5-7 minutes to restore crispiness rather than microwaving.