Crispy Buttermilk Hushpuppies
Recipe Type: Appetizer, Side
A perfect side to summer's barbecue, try making golden hushpuppies with a slightly sweet cornmeal center.
  • Oil (about 5 - 6 cups for a fryer or about 2 inches in a large deep pot)
  • 1½ cups Cornmeal
  • ½ cup Self Rising Flour
  • 1 Tbls Sugar
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 small onion, diced
  • ¼ cup Yogurt
  • ¾ cup Buttermilk
  • 1 Egg
  1. Preheat Oil to 350°F in deep fryer or large deep pot.
  2. In a large mixing bowl, mix together the Cornmeal, Flour, Sugar, Salt and Pepper.
  3. Add in Onion.
  4. Make a "well" in Cornmeal mixture and add in the Yogurt, Buttermilk and Egg, mixing until well blended.
  5. Carefully drop 1 heaping teaspoon of batter into 350°F hot oil. Do not over crowd and it's best if cooked in batches. Allow to fry until golden brown, about 2 - 3 minutes, then carefully remove and drain over paper towels and serve.
You can also add about ¼ cup of your favorite shredded cheese or try adding in some finely chopped red chilies or jalapeño peppers.

If you prefer you can use 1 cup of Buttermilk OR 1 cup Yogurt in place of the ¼ cup of Yogurt plus ¾ cup of Buttermilk.

Can keep for up to 3 - 4 days in an airtight container and then warmed in the oven.
Recipe by Honest Cooking at