Hush Puppies

Serves 4
  • Steps
  • Ingredients


  • In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, baking soda, jalapeño, corn and green onion.
  • In a separate bowl, whisk the egg with the buttermilk.
  • Mix the buttermilk mixture into the dry ingredients. The dough should be thick enough to drop from a spoon slowly but easily.
  • In a deep, 28cm frypan, heat oil for deep-frying. The hot oil should be about 3 inches deep, or deep enough for the hush puppies to float.
  • Carefully drop the dough by heaped desertspoonfuls into the hot oil and fry, turning, until golden brown.
  • Remove the hush puppies to paper towels to drain and keep warm while frying the rest.
  • Serve with a small pot of aioli and scattered with extra green onions.


  • To get the batter to drop from the spoon more easily, lightly coat it with a spray cooking oil. Test the oil with a little bit of the dough to see if hot enough

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