Go Back

Hush Puppies Recipe

Golden, crispy, and irresistibly fluffy, this hush puppies recipe is the perfect Southern side dish for fried fish, barbecue, or any hearty meal.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar optional, for a slightly sweet hush puppy
  • ¼ tsp cayenne pepper or paprika optional, for a hint of spice
  • 1 egg lightly beaten
  • ¾ cup buttermilk
  • ½ cup finely chopped onion or green onions for a milder flavor
  • Vegetable oil for frying

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Deep fryer or heavy-bottomed pot
  • Slotted spoon or spider strainer
  • Paper towels

Method
 

  1. Prepare the Batter:
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne pepper or paprika.
  3. In a separate bowl, combine the buttermilk, egg, and chopped onion. Mix until well blended.
  4. Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. The batter should be thick but spoonable.
  5. Heat the Oil:
  6. Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of about 2–3 inches. Heat the oil to 350°F (175°C).
  7. Fry the Hush Puppies:
  8. Using a small cookie scoop or two spoons, drop tablespoon-sized balls of batter into the hot oil. Be careful not to overcrowd the pot.
  9. Fry the hush puppies for 2–3 minutes, turning occasionally, until they are golden brown and cooked through.
  10. Drain and Serve:
  11. Use a slotted spoon or spider strainer to remove the hush puppies from the oil. Place them on a plate lined with paper towels to drain excess oil.
  12. Serve warm with your favorite dipping sauce, such as tartar sauce or honey butter.