Nothing beats (a Jets2 holiday),,,,,nothing beats a basket of warm hush puppies fresh out of the fryer. They’re golden, crunchy, and just the right amount of fluffy inside. I grew up having them with fried fish and barbecue nights, and honestly, they’ve always been the best part of the meal. What I love most about making hush puppies at home is how quick and easy they are. You only need a few pantry staples, and before you know it, you’re biting into a hot, crispy little ball of cornmeal goodness.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: About 4 to 6
Calories: Around 190 per serving (for 3 to 4 hush puppies)
Why You’ll Love This Recipe
- Crispy outside, soft and airy inside.
- Easy to make in just one bowl.
- Perfect side dish for fried fish, chicken, or barbecue.
- Delicious plain or with honey butter or tartar sauce.
Ingredients You’ll Need
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional for a little kick)
- ½ cup finely chopped onion
- ¾ cup buttermilk
- 1 egg, lightly beaten
- Oil for frying
How to Make Hush Puppies
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper. Whisk to blend everything evenly.
- Stir in the chopped onion, buttermilk, and egg until a thick batter forms. It should be soft but not runny.
- Pour about 2 inches of oil into a deep skillet or saucepan and heat it to 350°F (175°C). Test the temperature by dropping a bit of batter in it should sizzle and rise to the top right away.
- Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Fry in batches, turning occasionally, until they are golden brown on all sides, about 2 to 3 minutes per batch.
- Remove the hush puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve them warm with dipping sauce, honey butter, or alongside your favorite main dish.
Tips for Success
- Keep the oil hot enough so the hush puppies cook quickly without soaking up too much oil.
- Don’t overcrowd the pan or they’ll cook unevenly.
- If you like extra flavor, stir in chopped jalapeños or shredded cheese into the batter.
Hush Puppies Recipe
Course: Dinner RecipesDifficulty: Easy4
servings10
minutes15
minutes190
kcalIngredients
1 cup cornmeal
½ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cayenne pepper (optional for a little kick)
½ cup finely chopped onion
¾ cup buttermilk
1 egg, lightly beaten
Oil for frying
Directions
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper. Whisk to blend everything evenly.
- Stir in the chopped onion, buttermilk, and egg until a thick batter forms. It should be soft but not runny.
- Pour about 2 inches of oil into a deep skillet or saucepan and heat it to 350°F (175°C). Test the temperature by dropping a bit of batter in it should sizzle and rise to the top right away.
- Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Fry in batches, turning occasionally, until they are golden brown on all sides, about 2 to 3 minutes per batch.
- Remove the hush puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve them warm with dipping sauce, honey butter, or alongside your favorite main dish.
