Golden Crispy Cornmeal Balls (Print version)

Crispy cornmeal dough balls with tender, savory centers, perfect for a classic Southern side dish.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow medium grind cornmeal
02 - ½ cup all-purpose flour
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - 1 teaspoon sugar
06 - 1 teaspoon salt
07 - ¼ teaspoon ground black pepper
08 - ¼ teaspoon cayenne pepper (optional)

→ Wet Ingredients

09 - ¾ cup buttermilk
10 - 1 large egg

→ Aromatics

11 - ½ cup finely diced onion (yellow or sweet)
12 - 2 tablespoons chopped fresh chives or scallions (optional)

→ For Frying

13 - Vegetable oil, approximately 6 to 8½ cups

# How to Make It:

01 - In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne pepper if using.
02 - In a separate bowl, whisk together the buttermilk and egg until fully combined.
03 - Add the wet ingredients to the dry mixture and gently stir until just incorporated, avoiding overmixing to maintain tenderness.
04 - Fold in the diced onion and chives or scallions if desired, then allow the batter to rest for 5 minutes to hydrate cornmeal.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
06 - Using two spoons or a small ice cream scoop, drop heaping tablespoonfuls of batter into the hot oil, frying in batches to prevent crowding.
07 - Fry for 2 to 3 minutes, turning occasionally, until the hushpuppies are golden brown and crisp.
08 - Remove hushpuppies with a slotted spoon, drain on paper towels, and serve warm.

# Expert Tips:

01 -
  • They fry up in under three minutes, so you get that contrast between crispy exterior and tender inside when they're still at peak deliciousness.
  • The buttermilk and onion combination creates a subtle savory depth that makes them taste homemade and real, not like a box mix.
  • They're forgiving enough for beginners but impressive enough to make people genuinely ask for the recipe.
02 -
  • The batter MUST rest for five minutes after mixing—this lets the cornmeal absorb moisture and prevents dense, gummy hushpuppies that fall apart in the oil.
  • Temperature control is everything; if your oil isn't hot enough, the batter soaks up grease instead of creating a crispy shell, and you end up with soggy disappointment.
  • Don't skip the buttermilk substitution if you don't have it—regular milk without the lemon juice will give you a flatter, blander result.
03 -
  • Use a small ice cream scoop instead of two spoons for consistent sizing—uniform hushpuppies cook evenly and look more intentional on the plate.
  • Save your oil after frying; strain it through a fine-mesh sieve or cheesecloth and you can reuse it for another batch or two, as long as you store it in a cool place and it hasn't gotten too dark.
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