Hush Puppies
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This Hush Puppies recipe is a southern classic that brings a bit of comfort to any meal. Packed with the sweet, savory flavors of cornmeal and onion, these golden nuggets are crispy on the outside and delightfully fluffy inside.
What Are Hush Puppies
Hush Puppies are a Southern delight that I always find irresistible. These small, golden-fried balls made from a simple batter of cornmeal, flour, and seasonings, including a dash of cayenne for a little kick, are a perfect blend of crunchy and soft. They’re the quintessential comfort food, ideal for dipping and sharing, and they have this wonderful way of turning any meal into a special occasion.
Why You’ll Love These Hush Puppies
- Quick and Easy! No fancy deep fryer is needed. With my easy recipe and a few basic ingredients, you can whip up a batch of these crispy hush puppies in less than an hour.
- Tasty Southern Classic! From the satisfying crunch of the outside to the tender inside, the delightful interplay of contrasting textures captures the essence of Southern cuisine.
- Make-Ahead Friendly! You can prepare a batch of hush puppies and store them in the fridge or freezer for later use, making them perfect for parties and quick snacks.
- Cornmeal: Creates the foundation of the batter and provides a slightly sweet taste as well as a grainy texture.
- All-Purpose Flour: Used to help bind the ingredients and create a fluffy texture.
- Baking Powder: A leavening agent that helps the hush puppies rise and become light and fluffy.
- Salt: Enhances the flavors of all the ingredients and balances the sweetness.
- Cayenne Pepper: Adds a subtle spicy kick. This ingredient is optional so you can easily omit it if you like.
- Onion: Contributes a sweet and savory flavor. I used brown onion, but any type of onion you have on hand will work.
- Buttermilk: Adds moisture and a slight tang. You can make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to every 1 cup of regular milk and letting it sit for 5 minutes to curdle.
- Egg: Serves as a binding agent, helping hold the puppies together.
- Vegetable Oil: Used for deep-frying. You want to use a flavorless oil like canola oil.
This recipe is really simple and doesn’t require any complicated steps. Once you make the simple batter the hush puppies take just a few minutes to fry, making this both a quick and easy side dish or snack.
To start, combine the cornmeal, flour, baking powder, salt, and cayenne pepper in a large mixing bowl. Then stir in the chopped onions, ensuring even distribution within the mixture.
Next, whisk the buttermilk and egg together in a separate bowl. Then pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should be like a very thick pancake batter. If it seems too dry, just add another splash of buttermilk.
After you’ve made the batter, it’s time to get ready for frying. Pour the vegetable oil into a deep-fryer or a large, deep pot and heat it to 375°F (190°C). If you don’t have a thermometer, a handy tip is to drop a small dollop of batter into the oil. If it’s ready, the batter should bubble and float to the top.
Once your oil is ready, use a small ice cream scoop or two spoons to drop rounded tablespoons of the batter into the hot oil. Be careful not to overcrowd the pan. It’s better to fry them in batches to ensure even cooking.
Now, let the hush puppies cook for about 3 to 4 minutes, turning them as needed. When they are ready, they will be golden brown and crispy. Then use a slotted spoon to remove them from the oil and drain them on a plate lined with paper towels.
Give them a minute to cool off so you don’t burn your mouth or fingers. Then serve them hot with ketchup, mustard, ranch dressing, tartar sauce, or a spicy honey dipping sauce!
Frequently Asked Questions
What’s the difference between hush puppies and cornbread?
They have cornmeal as a common ingredient, but they vary in form and preparation. Cornbread takes the shape of a baked cake with a dense texture. Whereas hush puppies are small, deep-fried balls with a crispy outer layer and a soft inside.
Why are my hush puppies greasy?
They can turn out greasy if the oil temperature is too low when frying. When the oil is not hot enough, the hush puppies absorb more oil, resulting in a greasier texture. To prevent this, ensure your oil is at the recommended temperature of 375°F (190°C) before frying, and avoid overcrowding the pan to allow for proper circulation.
Why are my hush puppies hard?
Overmixing the batter can make them tough. To avoid this, stir the batter just until combined. Additionally, overcooking can also make them hard, so monitor the frying time carefully.
Expert Tips
- Hot oil is key. To achieve the proper crispy texture the oil must be 375°F (190°C) before frying. It’s important to use a thermometer or the small dollop of batter test.
- Don’t overmix the batter. When combining the wet and dry ingredients, be cautious not to overmix the batter. Stir just until combined to avoid a tough texture.
- Fry in batches. Avoid overcrowding the pan by frying in batches to maintain the right cooking temperature and ensure they all cook evenly.
- Keep them hot. If you’ve decided to double or triple the recipe, keep the cooked hush puppies in a warm oven to prevent them from getting cold.
- Create flavor variations. Get creative by adding ingredients like chopped jalapeños, cheddar cheese, corn, scallions, or fresh herbs such as chives for an extra layer of flavor.
Storage
You can store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months. Just place them in an airtight container or sealed bag. To reheat, simply pop them in the oven at 350°F (177°C) for about 5 minutes. However, if frozen, leftover hush puppies will take about 12 to 15 minutes in the oven.
Discover More Delicious Appetizers
- Bread Dipping Oil
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- Olive Tapenade
- Sausage Balls
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Hush Puppies
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 small onion (finely chopped)
- ½ cup buttermilk
- 1 large egg
- 1 quart vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and cayenne pepper (if using). Add the onion to the dry ingredients and give it a good mix. The onion is what gives hush puppies their iconic flavor, so don't skimp!
- In a separate bowl, whisk together the buttermilk and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too dry, you can add a bit more buttermilk. The consistency should be like a very thick pancake batter.
- In a deep-fryer or large, deep saucepan, heat the vegetable oil to 375°F (190°C). If you don't have a thermometer, drop a small dollop of batter into the oil; it should bubble and float to the top.
- Using a small ice cream scoop or two spoons, drop rounded tablespoons of the batter into the hot oil. Don't overcrowd the pan; fry them in batches.
- Fry the hush puppies until they're golden brown, turning them as needed for even cooking. This should take about 3-4 minutes.
- Remove the hush puppies with a slotted spoon and drain them on paper towels. Serve them hot with ketchup, mustard, ranch dressing, tartar sauce or a spicy honey dipping sauce.
Equipment
Notes
- This recipe yields about 24 hush puppies.
- Oil Temperature is Key: Make sure your oil is at the right temperature (375°F/190°C) for the perfect golden brown and crispy texture.
- Don’t Overcrowd the Pan: Fry the hush puppies in batches to ensure they cook evenly and stay crispy.
- Adjust the Spice Level: Feel free to tweak the amount of cayenne pepper to suit your taste. Less for milder puppies, more for a spicy kick.
- Serving Suggestion: Serve them hot for the best taste and texture. They pair wonderfully with dipping sauces like ranch or honey mustard.
- Storing Leftovers: Keep any leftovers in an airtight container in the fridge and reheat in the oven or air fryer to retain crispiness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
