Air Fryer Hushpuppies
Air Fryer Hushpuppies are made with cornmeal, buttermilk, diced onion, and cayenne; air fry at 375°F for 12 minutes until golden-crisp with a tender center.
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Method
- 1
Whisk together cornmeal, flour, baking powder, salt, and cayenne in a large bowl.
- 2
Add beaten egg, buttermilk, diced onion, and melted butter, then stir until just combined — do not overmix.
- 3
Let the batter rest for 5 minutes to allow the cornmeal to hydrate slightly.
- 4
Using a small cookie scoop, form rounded tablespoon-sized balls and place in the air fryer basket, leaving space between each.
- 5
Spray tops lightly with cooking spray and air fry at 375°F for 10–12 minutes, shaking the basket halfway through, until deep golden brown.
- 6
Serve hot with honey butter or remoulade for dipping.
Pro tip. Chilling the batter for 10 minutes before scooping makes it easier to form uniform balls that hold their shape. A small cookie scoop is the secret to getting perfectly round, evenly sized hushpuppies every time.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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