Southern Hush Puppies

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Golden, crispy on the outside and tender on the inside, Southern Hush Puppies are the definition of deep-fried comfort. These little cornmeal balls pack big flavor into bite-sized pieces, making them an irresistible side dish or snack. They’re a staple at Southern fish fries, but their satisfying crunch and subtly sweet flavor make them a favorite in any setting.

Hush puppies are incredibly easy to love and even easier to make. Whether served with fried catfish, dipped in tangy sauce, or enjoyed on their own, they bring a delightful contrast of textures. Plus, with just a few pantry staples, you can whip up a batch that tastes like it came straight from a Southern kitchen.

Why You’ll Love This Southern Hush Puppies Recipe

These hush puppies offer the perfect balance of crispy and fluffy. They’re fast to prepare, deep-fried to perfection, and endlessly customizable with herbs or spices. They’re also crowd-pleasers—ideal for parties, potlucks, or casual weeknight dinners.

Preparation Phase & Tools to Use

Before diving into the batter, gather these key tools: a mixing bowl for combining your ingredients evenly, a whisk or spoon for mixing, a cookie scoop or two spoons to form uniform balls, and a heavy-bottomed pot or deep fryer to maintain a consistent oil temperature. A kitchen thermometer is especially helpful for keeping that oil at the sweet spot (around 350°F). Paper towels and a cooling rack are essential to drain excess oil and keep the hush puppies crispy.

Preparation Tips

For the best results, don’t overmix your batter—doing so can make the hush puppies tough instead of light. Let the batter rest for about 5–10 minutes so the cornmeal can hydrate fully. Always fry in batches to avoid crowding the pot, which can drop the oil temperature and lead to soggy, uneven cooking. Lastly, test-fry one hush puppy first to check flavor and texture before committing to the whole batch.

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Ingredients for this Southern Hush Puppies Recipe

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder (optional)
• 1/2 cup finely diced onion (yellow or sweet)
• 3/4 cup buttermilk (or regular milk with 1 tsp vinegar)
• 1 large egg, beaten
• 1 tablespoon melted butter (optional, for richness)
• Vegetable oil, for deep frying

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Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, pepper, and onion powder. This ensures even distribution of the leavening agents and seasonings throughout the batter.

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Step 2: Add Onion and Wet Ingredients

Add the finely diced onion to the dry mixture. Then pour in the buttermilk, beaten egg, and melted butter if using. Stir gently until just combined. The batter should be thick, scoopable, and slightly lumpy—do not overmix.

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Step 3: Let the Batter Rest

Allow the batter to rest for 5–10 minutes. This helps hydrate the cornmeal, making the hush puppies fluffier and more tender. During this time, you can heat your oil.

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Step 4: Heat the Oil

In a deep fryer or heavy-bottomed pot, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature, as stable heat is crucial for achieving perfectly golden hush puppies.

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Step 5: Fry the Hush Puppies

Using a small cookie scoop or two spoons, gently drop tablespoon-sized balls of batter into the hot oil. Fry 5-6 at a time to avoid overcrowding. Cook for 2-3 minutes, turning them with a slotted spoon or spider until they are deep golden brown on all sides.

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Step 6: Drain and Serve

Transfer the cooked hush puppies to a paper towel-lined plate or a cooling rack set over a tray. Let them drain for a minute, then serve warm. They’re delicious with honey butter, tartar sauce, ranch dressing, or simply on their own.

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Notes

Southern Hush Puppies are best enjoyed fresh, but the batter can be made ahead and chilled for up to a few hours if needed. You can also add chopped jalapeños, shredded cheddar cheese, or fresh herbs to the batter for extra flavor. For a sweeter variation, increase the sugar slightly and skip the onion.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can result in dense, tough hush puppies.
• Oil temperature too low: Causes greasy, soggy results. Always preheat to 350°F.
• Crowding the fryer: Drops the oil temperature quickly and leads to uneven frying.
• Using too much onion: Excess moisture from onions can make the batter fall apart.
• Frying too large portions: Bigger hush puppies often cook unevenly—stick to tablespoon-sized scoops.

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Storage Instructions

Store leftover hush puppies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 8–10 minutes to restore crispiness. Avoid microwaving, as it softens the texture. You can also freeze them after frying; reheat directly from frozen in the oven.

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Estimated Nutrition

Serving size: 2–3 hush puppies

• Calories: ~150
• Total Fat: 8g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 180mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugars: 2g
• Protein: 3g

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Frequently Asked Questions

What are hush puppies made of?

Hush puppies are made primarily of cornmeal, flour, eggs, buttermilk, onion, and seasonings. They’re deep-fried to form crisp, golden balls.

Can I bake hush puppies instead of frying?

While traditional hush puppies are fried, you can bake them in a mini muffin tin at 400°F for about 12–15 minutes. They won’t be as crispy but are still tasty.

Can I use self-rising cornmeal mix?

Yes, if using self-rising cornmeal mix, reduce or omit the baking powder and salt accordingly.

What’s the best oil for frying hush puppies?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Can I make them gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are gluten-free.

Why are my hush puppies greasy?

The oil was likely too cool during frying. Maintain a steady 350°F to prevent excess oil absorption.

How do I keep hush puppies warm before serving?

Place them on a wire rack in a warm oven (around 200°F) until ready to serve.

Can I freeze hush puppies?

Absolutely. Let them cool completely, then freeze in a single layer before transferring to a sealed container. Reheat in the oven for best results.

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Conclusion

Southern Hush Puppies bring an irresistible combination of crunch, warmth, and comfort to the table. Whether you’re preparing them for a fish fry, a family gathering, or just a cozy snack, they deliver timeless Southern flavor in every bite. With a little attention to technique, you’ll be frying up golden perfection every time.

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