
Whisk together cornmeal, flour, baking powder, salt, and cayenne in a large bowl.
Add beaten egg, buttermilk, diced onion, and melted butter, then stir until just combined — do not overmix.
Let the batter rest for 5 minutes to allow the cornmeal to hydrate slightly.
Using a small cookie scoop, form rounded tablespoon-sized balls and place in the air fryer basket, leaving space between each.
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.
Serve hot with honey butter or remoulade for dipping.
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.
Share your result and inspire others
Liked this recipe? There's more.
Get new recipes straight to your inbox.

Hand-cut russets tossed in truffle oil, garlic butter, and aged Parmigiano-Reggiano.

The freeze-then-fry trick for impossibly gooey, shatteringly crispy cheese pulls.

Paper-thin zucchini rounds with a parmesan-panko crust. Shatteringly crispy, guilt-free snacking.