Easy Hush Puppies Recipe

This authentic hush puppies recipe creates the perfect Southern side dish with crispy golden exteriors and tender, fluffy centers. I’ve been making these cornmeal fritters for over a decade, serving them alongside fried catfish and barbecue at family gatherings.

The secret lies in the right cornmeal-to-flour ratio and maintaining proper oil temperature. These deep-fried cornbread balls take just minutes to prepare and cook, making them ideal for weeknight dinners or weekend fish fries.

Essential Ingredients for Perfect Hush Puppies

The key to authentic Southern hush puppies starts with quality ingredients that create the ideal texture and flavor.

• Cornmeal: Use medium-grind yellow or white cornmeal as your base
• All-purpose flour: Provides structure and helps bind the mixture
• Sugar: Adds subtle sweetness that balances the corn flavor
• Baking powder and baking soda: Creates light, fluffy texture inside
• Seasonings: Salt, black pepper, and Cajun spice blend for depth
• Buttermilk ingredients: Regular milk plus vinegar creates tangy flavor
• Vegetable oil: Both for the batter and deep frying
• Fresh egg: Binds ingredients and adds richness
• Sweet onion: Grated fine for moisture and mild onion taste

Step-by-Step Hush Puppies Instructions

Making homemade hush puppies follows a simple process that delivers consistent results every time.

1. Mix dry ingredients: Whisk cornmeal, flour, sugar, baking powder, baking soda, and seasonings in a large bowl
2. Create buttermilk: Combine milk with vinegar and let sit for 5 minutes to curdle
3. Prepare wet mixture: Add oil, egg, and grated onion to the buttermilk mixture
4. Combine batters: Pour wet ingredients into dry ingredients and stir until just combined
5. Heat frying oil: Bring oil to 365°F in a heavy pot or deep fryer
6. Form hush puppies: Use two spoons to drop rounded portions into hot oil
7. Fry until golden: Cook for 3-5 minutes until deep golden brown
8. Drain properly: Remove with slotted spoon and place on paper towels

Pro Tips for Restaurant-Quality Results

These professional techniques ensure your hush puppies turn out perfectly crispy and delicious every batch.

• Don’t overmix the batter: Stir ingredients just until combined to avoid tough hush puppies
• Maintain oil temperature: Use a thermometer to keep oil at consistent 365°F
• Work in small batches: Avoid overcrowding the pot to maintain oil temperature
• Test oil readiness: Drop a small amount of batter to check if it sizzles immediately
• Use proper oil: Vegetable, canola, or peanut oil work best for high-heat frying
• Let batter rest: Allow mixture to sit while oil heats for better texture

Creative Flavor Variations

Transform your basic hush puppy recipe with these delicious additions that add personality to this classic side dish.

• Jalapeño cheddar: Add minced jalapeños and sharp cheddar cheese for heat
• Sweet corn: Fold in frozen corn kernels for extra sweetness and texture
• Bacon bits: Include crispy bacon pieces for smoky flavor
• Green onions: Mix in chopped scallions for fresh onion taste
• Cheese varieties: Try pepper jack, Gouda, or cream cheese for richness

Serving Suggestions and Pairings

Hush puppies complement many Southern dishes and work well as appetizers or side dishes.

• Classic fish fry: Serve with fried catfish, coleslaw, and french fries
• Barbecue plates: Pair with pulled pork, baked beans, and cornbread
• Seafood boils: Add to shrimp or crawfish boil spreads
• Dipping sauces: Offer comeback sauce, honey butter, or remoulade
• Casual dinners: Serve alongside fried chicken and collard greens

Storage and Reheating Methods

Leftover hush puppies stay fresh when stored properly and can be revived to crispy perfection.

• Room temperature: Store in airtight container for up to 2 days
• Refrigerator storage: Keep covered for up to 4 days maximum
• Oven reheating: Warm at 400°F for 5-7 minutes until crispy
• Air fryer method: Reheat at 350°F for 2-3 minutes for best texture
• Avoid microwave: This makes hush puppies soggy and chewy

Common Mistakes to Avoid

Learning from these frequent errors helps you achieve perfect hush puppies on your first attempt.

• Using cold ingredients: Room temperature milk and eggs mix better
• Wrong oil temperature: Too hot burns outside while inside stays raw
• Overmixing batter: Creates dense, tough hush puppies instead of light ones
• Skipping the rest time: Batter needs time to hydrate properly
• Crowding the fryer: Causes oil temperature to drop and greasy results

This tried-and-true hush puppies recipe delivers authentic Southern flavor that brings families together around the dinner table.

The combination of crispy exterior and tender interior makes these cornmeal fritters irresistible. With practice, you’ll master the technique and create restaurant-quality results at home.

Easy Southern Hush Puppies

These authentic Southern hush puppies feature crispy golden exteriors and tender, fluffy centers. Made with cornmeal and a hint of sweetness, they’re the perfect side dish for fried fish, barbecue, or any Southern meal. Ready in just 15 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Resting Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American, Southern

Calories: 378

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup cornmeal yellow or white, medium grind
• 1 cup all-purpose flour
• 1-2 tablespoons granulated sugar adjust to taste
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon Cajun seasoning or Creole seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper freshly ground

Wet Ingredients

• 1/2 cup milk room temperature
• 1/2 tablespoon white vinegar or apple cider vinegar
• 2 tablespoons vegetable oil
• 1 large egg room temperature
• 3 tablespoons sweet onion grated

For Frying

• 6 cups vegetable oil for deep frying, or canola/peanut oil

Equipment

• Deep Fryer or Heavy Pot
• Cooking thermometer
• Large mixing bowl
• Slotted spoon
• Paper towels

Method

 

1. In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper until well combined.
2. In a separate medium bowl, combine milk and vinegar. Let sit for 5 minutes to create buttermilk. Whisk in vegetable oil, egg, and grated onion until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until incorporated. Don’t overmix. Let batter rest while you heat the oil.
4. Heat 1½ inches of oil in a heavy pot or deep fryer to 365°F (185°C). Use a cooking thermometer to maintain proper temperature.
5. Using two small spoons, scoop rounded tablespoons of batter and carefully drop into hot oil. Work in small batches to avoid overcrowding.
6. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
7. Serve immediately while hot and crispy. Best enjoyed fresh from the fryer.

Notes

Tips for Success:

• Both white and yellow cornmeal work well. White cornmeal is slightly sweeter.
• Don’t overmix the batter to avoid tough hush puppies.
• Maintain consistent oil temperature for even cooking.
• Test oil readiness by dropping a small amount of batter – it should sizzle immediately.
• Store leftovers in an airtight container for up to 2 days. Reheat in a 400°F oven for 5-7 minutes.