Hushpuppies

5 from 1 vote

These Southern hushpuppies are crispy on the outside, pillowy soft on the inside, and guaranteed to disappear as soon as they hit the table!

Prep Time 15

Cook Time 18

Total Time 33

Servings hushpuppies

Calories 58kcal

Combine non-dairy milk with apple cider vinegar. Stir and set aside.
Combine the flaxmeal with water. Stir and set aside.
Let both mixtures sit for 5 minutes before using.
In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and cayenne pepper. Whisk together to mix.
Add the grated onion, buttermilk mixture and flax egg. Fold together with a spatula until all of the dry ingredients are incorporated. Let the batter rest while you heat the oil.
Heat about 1 quart of oil in a large skillet over medium high heat until the oil reaches 350-375ºF (176-190ºC). Place a wire rack over a baking sheet and set it aside.
Using two teaspoons, scoop a ball of the hushpuppy batter in one spoon and use the second spoon to scrape it off into the oil. Add about 6-7 hushpuppies to the oil at a time, being careful not to crowd your pan or cool the oil temperature.
Fry for 3 minutes, while flipping once or twice.
Remove from the oil and transfer to your wire rack to drain. Repeat with the remaining batter.
Serve immediately.

The nutritional information does not include the oil for frying, most of which is discarded.
To store: Allow to cool completely on the wire rack. Transfer to an airtight container and refrigerate for up to one week. To reheat, bake in the oven at 350°F until they're warmed through and crispy again.
To freeze: Lay the cooked hushpuppies on a parchment-lined baking sheet in a single layer and freeze until solid. Then, transfer the frozen hushpuppies to a freezer bag or an airtight container and freeze for up to 3 months. When you're ready to enjoy them, there's no need to thaw; simply reheat the hushpuppies in a 350°F oven until they are warmed through.