Cole Saladino/Thrillist

Shrimp & Grits Hushpuppies Recipe

Total Time:  30 minutes
Yield:  Enough for a crowd


  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornmeal
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 tablespoon baking soda
  • 2 teaspoons kosher salt
  • ½ teaspoon cayenne
  • 1 yellow onion, grated
  • 1 ¼ cups buttermilk
  • 2 large eggs
  • 1 pound raw shrimp, peeled, deveined, and minced
  • 2 cups shredded sharp cheddar cheese
  • Canola oil, for frying
  • Hot sauce, for serving
  • Tartar sauce, for serving


  • In a large mixing bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne. Add onion, buttermilk, and eggs; mix until blended. Stir in shrimp and cheese until just combined.
  • Pour oil to a depth of 2 inches in a deep fryer or heavy pot over medium-high heat until a deep-fry thermometer reads 375°F. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Cook, stirring occasionally, until golden, about 3-4 minutes. Remove hushpuppies from the oil and drain on paper towels.
  • Serve with tartar and hot sauce.