1/2 large (or one small) yellow onion, very finely diced

1 cup yellow cornmeal

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

cajun seasoning, to taste

1 whole egg

1/2 cup buttermilk

vegetable oil, for frying

fresh parsley, for garnish

DIPPING SAUCE: 1/2 cup mayonnaise

3 tablespoons creole mustard

5 cloves garlic, finely minced

2-4 tablespoons hot sauce


  1. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, seasoning, onions, egg, and buttermilk. Fork together until thoroughly combined. Set aside.

  2. Meanwhile, to a cast iron pot or fryer, add a couple inches of oil, just enough to cover the hushpuppies and heat to 375 degrees F.

  3. In a smaller mixing bowl, combine the mayonnaise, creole mustard, hot sauce, and minced garlic. Stir together and refrigerate for about 30 minutes.

  4. When the oil reaches 375, using a small cookie scoop (about 2 teaspoons) and roll in your hands to form a ball shape.

  5. Drop into the oil and fry about 5 minutes, or until they're your desired crispiness. Remove and drain on paper towls. Serve hot, garnished with parsley!

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