If you love the golden crunch and subtle sweetness of classic Southern sides, you’re in for a real treat with Hush Puppies. These irresistible, bite-sized cornmeal fritters are the stuff of backyard barbecues, fish fries, and comfort food cravings everywhere. Pillowy inside and deeply crisp outside, Hush Puppies are always a hit, whether you’re enjoying them straight out of the fryer or dressed up with your favorite dipping sauce. Let me show you how ridiculously simple they are to make at home—you’ll never look at store-bought the same way again!
Ingredients You’ll Need
This recipe only calls for a handful of pantry staples, but each ingredient plays a starring role in creating the taste, texture, and just-right color. Take a peek at the list below, get familiar with each part, and you’ll see why Hush Puppies have stood the test of time.
- Yellow cornmeal: The heart and soul of true Hush Puppies; it gives that signature sunny color and slightly gritty, satisfying texture.
- All-purpose flour: Adds just enough structure to hold everything together without making the fritters dense.
- Granulated sugar: Just a touch brings out sweetness and balances savory flavors beautifully.
- Baking powder: Helps create that puffy, cloud-like inside with a perfectly tender crumb.
- Baking soda: Works alongside the buttermilk for extra lift and a gentle tang.
- Salt: Brings all the flavors into focus; don’t skip it!
- Black pepper: Adds a gentle, earthy background spice that makes every bite interesting.
- Cayenne pepper (optional): For those who like a little kick, just a pinch transforms the flavor.
- Finely chopped onion: The secret to savory, juicy Hush Puppies—onion creates incredible aroma and depth.
- Large egg, lightly beaten: Binds the batter together for a cohesive, scoopable dough.
- Buttermilk: Classic Southern tang and moisture wrapped in one; it’s a game changer for tender hush puppies.
- Vegetable oil for frying: Neutral and high-heat friendly, this is what gives the hush puppies their irresistible golden shell.
How to Make Hush Puppies
Step 1: Combine Your Dry Ingredients
Grab a large mixing bowl and whisk together the yellow cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and (if you’re feeling bold) a sprinkle of cayenne. This step is all about creating the ultimate base for your Hush Puppies, ensuring every bite is evenly seasoned and fully puffy.
Step 2: Bring in the Onion
Add your finely chopped onion right into the dry ingredients. Don’t underestimate this humble addition! The onions mingle with the cornmeal and wake up all the flavors, infusing the batter with just the right hint of savory sweetness.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk your egg with the buttermilk until it’s smooth and creamy. This duo works together to make your Hush Puppies super tender, so don’t rush this part—mix well, but don’t overdo it.
Step 4: Make the Batter
Pour the wet mixture over the dry ingredients and gently fold them together with a spatula or wooden spoon. Stop once everything is just combined—the goal is to keep the batter light and airy, so resist the urge to stir too much! You’ll notice the batter is thick but scoopable.
Step 5: Heat the Oil
Pour 2 to 3 inches of vegetable oil into a deep, heavy pot or Dutch oven and heat it to 350°F (175°C). Use a thermometer if you have one—steady heat is key to perfectly crisp and golden hush puppies that aren’t greasy.
Step 6: Fry the Hush Puppies
Using a small cookie scoop or two spoons, gently drop round spoonfuls of batter into the hot oil, just a few at a time. Fry for about 2 to 3 minutes, turning them once or twice, until they’re deeply golden on all sides and cooked through. Watch them carefully—this step goes quick!
Step 7: Drain and Serve
Once your hush puppies look gloriously golden, use a slotted spoon to transfer them to a paper towel-lined plate, letting any extra oil drip away. Serve them while they’re hot and crispy—they’re truly at their best straight from the fryer!
How to Serve Hush Puppies
Garnishes
Dress up your Hush Puppies with a sprinkle of flaky sea salt, a scatter of chopped fresh parsley, or a squeeze of lemon for bright contrast. If you added jalapeños or chives to the batter, a matching garnish draws out those flavors brilliantly. Presentation counts, even with crowd-pleasing comfort food!
Side Dishes
Traditionally, Hush Puppies keep great company with fried catfish, barbecue pulled pork, or crispy chicken. Pair them with creamy coleslaw, tangy pickles, or a simple green salad for a complete Southern spread. And don’t forget the sauces: tartar sauce, spicy remoulade, or honey butter all make delightful partners.
Creative Ways to Present
You’re not limited to a plain bowl! Pile hush puppies into a lined basket for a nostalgic, picnic vibe, or serve them in little paper cones at a party. Try offering a “dipping flight”—small bowls of different sauces—to turn Hush Puppies into an interactive starter everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the hush puppies cool to room temperature first. Then store them in an airtight container in the refrigerator, where they’ll stay fresh and tasty for up to three days.
Freezing
Hush Puppies freeze beautifully! Lay cooled puppies in a single layer on a baking sheet and freeze until firm, then move them to a zip-top bag or freezer-safe container. They’ll keep their flavor and texture for about two months this way—perfect for snack emergencies.
Reheating
The best way to reheat Hush Puppies is in the oven or toaster oven at 350°F for about 8 to 10 minutes, or until hot and crisp again. Avoid the microwave if you can—it zaps away their signature crunch. A quick trip under the broiler adds even more crispiness, if that’s your style!
FAQs
Can I make Hush Puppies without buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 3/4 cup of regular milk. Let it sit for 5 minutes, and you’re good to go.
What oil is best for frying Hush Puppies?
Vegetable oil is perfect thanks to its high smoke point and neutral flavor, but you can also use canola or peanut oil if you prefer. The key is to use an oil that won’t overpower the Hush Puppies’ delicate flavor.
Why did my Hush Puppies turn out dense?
Denseness usually comes from overmixing the batter, which develops the gluten and makes the fritters heavy. Mix just until combined, and make sure your baking powder and baking soda are fresh; they’re crucial for a light, airy hush puppy.
Can I add other mix-ins to the batter?
Definitely! Try folding in minced jalapeños, chopped green onions, shredded cheese, or even a bit of cooked bacon for an extra punch of flavor and texture. Customizing the recipe is half the fun of making Hush Puppies.
How do I know when they’re cooked through?
The hush puppies are done when their outsides are a deep golden brown, and they float to the surface. You can also break one open to check—the center should be fully cooked (not doughy) before serving.
Final Thoughts
Bringing a platter of homemade Hush Puppies to the table is an instant invitation to smile, snack, and savor the comfort of Southern tradition. These little cornmeal gems are as fun to make as they are to eat, and with a few simple tips, you’ll have a new favorite side dish to share. Go ahead—give this recipe a try and see how quickly they disappear!
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Hush Puppies Recipe
- Total Time: 25 minutes
- Yield: 18 hush puppies 1x
- Diet: Vegetarian
Description
Learn how to make delicious hush puppies – a classic Southern side dish that’s crispy on the outside and tender on the inside. These cornmeal fritters are perfect for serving alongside your favorite fried foods.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup finely chopped onion
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- vegetable oil for frying
Dry Ingredients:
Additional Ingredients:
Instructions
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Add chopped onion.
- Prepare Wet Ingredients: In another bowl, whisk egg and buttermilk. Combine with dry ingredients until just mixed.
- Fry: Heat oil to 350°F (175°C). Drop spoonfuls of batter into the oil. Fry for 2-3 minutes until golden brown. Drain on paper towels.
- Serve: Enjoy warm with optional additions or dipping sauces.
Notes
- For added kick, mix in jalapeños or chives.
- Pair with tartar sauce or remoulade for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 hush puppy
- Calories: 80
- Sugar: 1g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
