If you crave the comforting crunch of golden fried bites packed with a tender, flavorful interior, then this Southern Hush Puppies Recipe is just the treat you need. These little nuggets of joy bring together a perfect balance of sweet cornmeal, zesty onions, and just the right touch of spice, creating a delightful side that complements any Southern-inspired meal. Whether you’re serving them up with crispy fried chicken or alongside fresh seafood, these hush puppies will quickly become a beloved staple in your kitchen and at your table.
Ingredients You’ll Need
The beauty of this Southern Hush Puppies Recipe lies in its simplicity—the ingredients are straightforward but each one plays a key role in flavor, texture, and color. From the crunchy cornmeal base to the savory onions and the subtle kick of cayenne, every element works in harmony.
- 1 cup yellow cornmeal: The star of the show, providing that signature grainy texture and sweet corn flavor.
- 1/2 cup all-purpose flour: Helps bind the batter and lends a tender crumb.
- 1 1/2 teaspoons baking powder: Gives the hush puppies a light, airy lift.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure a perfect golden rise.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon cayenne pepper (optional): Adds a gentle warming spice that’s characteristic of Southern cooking.
- 1 tablespoon granulated sugar: Balances the savory notes with a touch of sweetness.
- 1/2 cup finely chopped onion: Brings moisture and a punch of savory sharpness.
- 1/4 cup finely chopped green onions: Adds a fresh, vibrant aroma and mild oniony flavor.
- 1 large egg: Binds the dry ingredients and enriches the batter.
- 3/4 cup buttermilk: Adds tenderness and a subtle tang that brightens the overall taste.
- Vegetable oil for frying: Essential for getting that crispy golden crust everyone loves.
How to Make Southern Hush Puppies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your cornmeal, flour, baking powder, baking soda, salt, cayenne pepper, and sugar in a large bowl. This step is crucial to evenly distribute the leavening agents and spices, making sure every hush puppy has that consistent flavor and rise.
Step 2: Add the Onions
Next, stir in the finely chopped onions and green onions. These little bursts of flavor bring just the right amount of moisture and savory crunch, keeping the hush puppies from being dry or bland.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk your egg with the buttermilk until smooth and well blended. The creaminess of the buttermilk tenderizes the batter while the egg helps everything stick together perfectly.
Step 4: Mix Wet and Dry Together
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. It’s important not to overmix here—the batter should be a bit lumpy. This prevents tough hush puppies and keeps them wonderfully tender inside.
Step 5: Let the Batter Rest
Allow the batter to sit for about 10 minutes. This little pause lets the cornmeal absorb the moisture, making for hush puppies that are moist but still hold their shape beautifully when fried.
Step 6: Heat the Oil
While the batter rests, heat your vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Maintaining this temperature is key to achieving those crispy, golden exteriors without absorbing too much oil.
Step 7: Fry the Hush Puppies
Using a small scoop or two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil. Fry them in batches, turning after 2–3 minutes per side, or until they’re deep golden brown and irresistibly crispy.
Step 8: Drain and Serve Warm
Remove the hush puppies with a slotted spoon and let them drain on paper towels to shed excess oil. Serve them warm for that perfect crispy-on-the-outside, tender-on-the-inside bite everyone will rave about.
How to Serve Southern Hush Puppies Recipe
Garnishes
For a simple yet delightful touch, sprinkle your hush puppies with a small pinch of sea salt or freshly chopped parsley. A dollop of creamy ranch or honey butter also works wonders to elevate these golden bites into something truly decadent.
Side Dishes
Southern hush puppies shine paired with classic dishes like fried catfish, smoked barbecue ribs, or a fresh garden salad. Their crispy texture and subtle sweetness make them a versatile side that complements rich, smoky, or tangy main courses.
Creative Ways to Present
Try serving your hush puppies alongside a trio of dipping sauces—think spicy remoulade, tangy tartar, or a smoky chipotle mayo—to turn your Southern Hush Puppies Recipe into a crowd-pleasing appetizer platter at your next gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover hush puppies in an airtight container and store them in the refrigerator. They’ll keep their flavor and texture well for up to 2 days, making for easy snacks or quick additions to your next meal.
Freezing
If you want to keep hush puppies longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When stored properly, they can last up to 1 month without losing their delicious quality.
Reheating
The best way to bring leftover hush puppies back to life is by reheating them in a 350°F oven or in an air fryer. This method crisps up the exterior once again while warming the interior perfectly—microwaving tends to make them soggy, so it’s better to avoid.
FAQs
Can I make Southern hush puppies without buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using. This will give you the tang and acidity needed for tender hush puppies.
What’s the secret to crispy but tender hush puppies?
The key is frying at the right temperature—around 350°F—and not overmixing the batter. Also, letting the batter rest allows the cornmeal to fully hydrate, which keeps the hush puppies from being dry inside while the oil crisps up the outside perfectly.
Can I add extra flavor to this Southern Hush Puppies Recipe?
Absolutely! Many people like adding minced jalapeños or shredded cheddar cheese for a spicy or savory twist. You could also experiment with herbs like thyme or parsley for additional freshness.
Is there a way to bake hush puppies instead of frying?
You can bake hush puppies, but frying yields the classic crispy exterior everyone expects. To bake, place spoonfuls on a lightly greased baking sheet and bake at 425°F for about 15-20 minutes, turning halfway through, but keep in mind the texture will be slightly different.
How many hush puppies does this recipe make?
This Southern Hush Puppies Recipe yields about 20 to 24 hush puppies, depending on how big you make each one. This is perfect for a family meal or a casual gathering with friends.
Final Thoughts
This Southern Hush Puppies Recipe is that charming little side dish you’ll find yourself reaching for again and again. It’s simple, flavorful, and guaranteed to bring a warm, inviting crunch to any meal. So go ahead, gather your ingredients, and get frying—your taste buds will thank you for it!
Print
Southern Hush Puppies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20–24 hush puppies
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
Southern Hush Puppies are a classic Southern American side dish made from a seasoned cornmeal batter, deep-fried to golden brown perfection. Crispy on the outside and tender on the inside, these flavorful cornmeal fritters are perfect alongside fried fish, barbecue, or as a tasty snack.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon granulated sugar
Fresh Ingredients
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green onions
Wet Ingredients
- 1 large egg
- 3/4 cup buttermilk
For Frying
- Vegetable oil (about 2 inches in the pan)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cayenne pepper (if using), and sugar until well combined to ensure even distribution of leavening agents and seasoning.
- Add Onions: Stir in the finely chopped onion and green onions to the dry mixture, incorporating them evenly for flavor and texture.
- Mix Wet Ingredients: In a separate bowl, whisk together the large egg and buttermilk until smooth and combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir just until combined, taking care not to overmix which can make the hush puppies tough. The batter should be thick but scoopable.
- Rest the Batter: Let the batter rest for 10 minutes to allow the cornmeal to hydrate and the flavors to meld, resulting in a better texture.
- Heat Oil: Meanwhile, heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry Hush Puppies: Using a small ice cream scoop or two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil in batches, being careful not to overcrowd the pan which lowers the oil temperature.
- Cook Until Golden: Fry the hush puppies for 2–3 minutes per side, turning once, until they are golden brown and crispy all over.
- Drain and Serve: Remove the hush puppies with a slotted spoon and drain them on paper towels to remove excess oil. Serve warm for best flavor and texture.
Notes
- For extra flavor, consider adding minced jalapeños or shredded cheddar cheese into the batter.
- Maintain the oil temperature at 350°F for even cooking and to prevent sogginess.
- Don’t overmix the batter to keep the hush puppies light and tender.
- Use a thermometer to monitor oil temperature accurately.
- Serve hush puppies immediately for the best crispness.
