Hush Puppies

5 from 2 votes

This Hush Puppies recipe is a tasty Southern treat that's easy to make. Crispy on the outside and soft inside, they're full of yummy cornmeal and onion flavors. Perfect for snacking or as a side with your favorite meals, these hush puppies are sure to be a hit!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Snack

Cuisine: American

Keyword: hush puppies

Servings:

Calories: 188kcal

Author: Joanna Cismaru

Equipment

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

US Customary - Metric

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.

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