Cracklin’ Hushpuppies

By: The Local Palate
Hushpuppies from Ed Mitchell's Cookbook
Excerpted from Ed Mitchell’s Barbeque © 2023 by Ed Mitchell and Ryan Mitchell. Food & Author photos by Baxter Miller. Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved.

Ed and Ryan Mitchell, pit masters in North Carolina, share their tried and true hushpuppies recipe. This recipe was stumbled upon by happenstance when a chef added some leftover pork cracklin’ to the batter one day. The extra crunch and texture this added to the final hushpuppies became an overnight sensation. Serve with whipped butter, barbecue sauce, or tartar sauce.

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Serves 5

  • 1 cup canola oil, for frying
  • 1 cup self-rising cornmeal
  • ½ cup flour
  • 2 tablespoons onion, finely chopped
  • 1 egg, beaten
  • ¾ cup buttermilk
  • 2 tablespoons honey
  • ½ cup crumbled fresh crispy pork cracklin’
  • True Made Foods’ Carolina Gold BBQ Sauce or tartar sauce for dipping
  1. Heat oil in a deep frier or high-sided frying pan to 350 degrees.
  2. In a large bowl, stir together the cornmeal, flour, and onion. Stir in the egg, buttermilk, and honey. Let the mixture sit for 10 minutes, then stir again, but this time add in the pork cracklin’. It’s important to add the cracklin’ last to hold it’s crisp texture.
  3. Working in batches, drop the batter by the tablespoon into the hot oil (you can use an ice cream scoop or tablespoon scoop). Fry until the hushpuppies are golden brown or start to float. Drain on a paper towel and enjoy them while they are hot.
  • Recipe By
    North Carolina Pit Masters, Ed and Ryan Mitchell

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At the Table

Eatymology: Hushpuppy

Fried cornmeal dumplings, served in spherical or oblong shapes, often accompanying seafood dishes.


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