Basic Hushpuppy Recipe

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, garlic, and thyme. Stir in the onions, if desired, and buttermilk so that there are no dry ingredient streaks. Let sit at room temperature while you prepare your fryer.

You can deep-fat-fry these or pan-fry these. Both methods yield great results. Just make sure your oil is at 350 degrees before you start frying. To deep-fry, fill a 4-quart saucepan 1/3–1/2 with oil. Pan-fry using a 2-to 3-inch sauté pan or cast-iron skillet filled with about an inch of oil.

Drop 1 tablespoon of hushpuppy mix at a time into the oil, being careful not to put too many hushpuppies in at once. Turn the hushpuppies to get them golden brown on both sides. Repeat with the remaining batter, cooking in batches. Each time you take out a batch, place the hushpuppies on paper towels and let the oil return to 350 degrees. Serve hot or at room temperature.