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Hush Puppies Recipe

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!
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 20 minutes
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.