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  • Yield: About 2 dozen hushpuppies


  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup masa flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1 tablespoon chopped garlic
  • 3 eggs, beaten
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon Tabasco pepper sauce
  • 2 teaspoons Worcestershire sauce
  • Oil for frying
  • Salt and pepper


  • Preheat the fryer. In a mixing bowl, combine all the dry ingredients. Stir in the onions, bell peppers, and garlic. Stir in the eggs, milk, oil, Tabasco pepper sauce, and Worcestershire sauce. Mix the batter until all the ingredients are incorporated. Carefully spoon a tablespoon of the batter at a time into the hot oil. Fry the hushpuppies until golden brown, stirring constantly for overall browning, about 3 minutes. Remove the hushpuppies from the oil and drain on a paper-lined plate. Season with salt and pepper.