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Feta Hushpuppies

Julie Nolke

Hushpuppies are perfect as appetizer, these ones are filled with feta cheese.



  • 1 cup cornmeal
  • 1/2 cup all purpose flour
  • 1/2 cup a finely sliced green onion
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup crumbled feta
  • Vegetable oil for frying
  • Dipping Sauce: Honey and Yellow Mustard

Let's get Cooking...

  1. In a large bowl combine the cornmeal, flour, onion, baking soda and salt. Stir the dry mixture. Then add buttermilk and crumbled feta and stir to combine.
  2. Using a deep saucepan add two inches of vegetable oil and preheat on the stovetop at a medium heat. Test a small amount of batter initially to gage whether the oil is hot enough. If it floats a bubbles right away you're good to go.
  3. Drop in golf ball sized amounts one at a time and give them a flip after a couple of minutes. Let them cook on the second side for another couple minutes and then when they're golden brown scoop them out with a slotted spoon and let them drain on a paper towel.
  4. For the dipping sauce combine equal parts honey and mustard, a couple squirts of each. Stir to combine.