Hushpuppies Recipe

Prepare dry ingredients

In a large bowl, whisk together 1.5 cups yellow cornmeal, 0.75 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Mix wet ingredients

In a separate medium bowl, whisk 0.75 cup buttermilk with 1 large egg and 2 tablespoons melted cooled unsalted butter until smooth.

Combine and fold in add-ins

Pour the wet ingredients into the dry and gently fold until just combined — do not overmix. Fold in 1/2 cup finely diced drained canned pineapple, 1/4 cup shredded sweetened coconut, 1/2 cup chopped mini marshmallows, and 2 tablespoons finely chopped green onion (optional). Batter should be thick but scoopable; if too thick, add up to 1-2 tablespoons buttermilk; if too loose, add 1 tablespoon cornmeal.

In a small bowl, beat 2 oz softened cream cheese with 2 tablespoons confectioners' sugar until smooth. Stir in 1 tablespoon pineapple jam or well-drained mashed crushed pineapple and 1 tablespoon sweetened shredded coconut. Taste and adjust sweetness. Chill briefly (10 minutes) to firm slightly so the filling holds in the hushpuppy.

Using a small spoon or melon baller, portion about 1/2 teaspoon of filling for each hushpuppy to be enclosed in the batter during shaping (see frying step).

In a small bowl combine 1/4 cup all-purpose flour, 2 tablespoons packed light brown sugar, 1 tablespoon toasted shredded coconut, and a pinch (1/8 tsp) ground cinnamon. Cut in 2 tablespoons cold cubed unsalted butter with a fork or fingertips until mixture resembles coarse crumbs. Chill while you heat the oil so it stays crumbly.

Heat the oil

Pour about 4 cups neutral frying oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, oil is ready when a 1-inch cube of bread browns in about 50–60 seconds.

Shape hushpuppies with filling

Use two spoons or a small cookie scoop (about 1.25 tablespoons per hushpuppy). Spoon a heaping scoop of batter into your hand or onto a spoon, place about 1/2 teaspoon of the chilled pineapple-coconut cream cheese filling in the center, then cover with another small spoonful of batter and shape quickly into a rough ball (about 1 to 1 1/4 inch diameter). Lightly press a pinch of streusel onto the top of each ball so it adheres.

Fry in batches

Carefully lower 6–8 hushpuppies into the hot oil without overcrowding (work in small batches depending on pot size). Fry, stirring gently and turning as needed, until golden brown and cooked through, about 2.5–3.5 minutes per batch. Internal temperature should reach ~190°F if checked. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a light pinch of the reserved 1/2 teaspoon fine salt while still warm.

Drain and keep warm

Keep finished hushpuppies in a single layer in a warm oven (200°F/95°C) on the wire rack while you finish remaining batches so they remain crisp.

When all hushpuppies are fried, optionally dust lightly with 1 tablespoon powdered sugar or garnish with 1 tablespoon finely chopped fresh pineapple or micro herbs. Serve warm so the pineapple-coconut marshmallow cream cheese filling is soft and slightly melty.

Leftovers: cool completely and store airtight in the refrigerator up to 2 days. Re-crisp in a 350°F (175°C) oven for 6–8 minutes before serving.