If you’ve ever been to a classic Southern fish fry or barbecue, you know a hush puppies recipe is a must. Those golden brown, crispy cornmeal fritters are the ultimate comfort side dish that adds just the right crunch and sweetness to any meal. I remember the first time I made homemade hush puppies for my family – they vanished faster than the fried fish!
In this guide, I’ll show you exactly how to make hush puppies that are fluffy inside and perfectly crisp outside. We’ll cover simple ingredients, the step-by-step frying method, expert tips, fun variations, storage advice, and even what to serve with these irresistible bites. Don’t worry if this is your first time – I’ll walk you through it!
Why You’ll Love This Hush Puppies Recipe
- ✅ Quick & Easy: Ready in about 30 minutes with minimal prep.
- ✅ Made with Pantry Staples: Uses ingredients you probably already have.
- ✅ Perfectly Crispy: Learn the best oil for frying and the secrets to golden brown hush puppies every time.
- ✅ Family Favorite: Kids and adults both love them – a guaranteed crowd-pleaser!
- ✅ Versatile: Great as a side dish for fish fries, BBQ, or fried chicken.
Ingredients You’ll Need
Before you start, gather these simple ingredients:
Dry Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 1 large egg, lightly beaten
- 3/4 cup buttermilk (or milk + 1 tsp vinegar)
- 1/4 cup finely chopped onion (optional but classic!)
For Frying
- Vegetable oil or peanut oil, enough for deep frying (oil with a high smoke point)
Tip: For extra flavor, you can add 1/4 teaspoon garlic powder or a pinch of cayenne pepper.
Ingredient Substitutions
Need to adjust? Try these easy swaps:
- Buttermilk: Use regular milk with a splash of vinegar or lemon juice for tang.
- Onion: Try green onions or chives for a milder flavor.
- Flour: Use a gluten-free all-purpose blend if you want gluten-free hush puppies.
- Oil: Peanut oil is classic, but canola or vegetable oil works well too.
- Add-Ins: Stir in diced jalapeños or shredded cheese for a fun twist!
How to Make Hush Puppies
Ready to fry? Here’s how I make perfect hush puppies every time.
1. Heat the Oil (5 min)
Pour about 2–3 inches of oil into a heavy pot or deep fryer. Heat to 350°F (175°C). Use a thermometer to maintain the right temperature – too hot and they’ll burn, too cool and they’ll get greasy.
2. Mix Dry Ingredients (5 min)
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients (2 min)
In a separate bowl, whisk the egg and buttermilk until combined. Stir in chopped onion if using.
4. Make the Batter (2 min)
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix – a few lumps are fine!
5. Fry the Hush Puppies (15 min)
Use a small cookie scoop or two spoons to drop rounded spoonfuls of batter into the hot oil. Fry in batches, about 2–3 minutes per side, until golden brown.
6. Drain & Serve (2 min)
Transfer fried hush puppies to a baking sheet lined with paper towels to drain. Serve warm!
Expert Tips for Success
- ✅ Keep Oil at the Right Temp: Too hot = burnt outside, raw inside. Keep it steady at 350°F.
- ✅ Use a Cookie Scoop: Makes perfectly round hush puppies every time.
- ✅ Don’t Crowd the Pot: Fry in batches so the oil stays hot.
- ✅ Drain Properly: Line a baking sheet with paper towels to catch extra oil.
- ✅ Serve Fresh: Hush puppies are best enjoyed hot and crispy!
Variations & Add-Ons
Want to make them your own? Try these twists:
- Spicy Jalapeño Hush Puppies: Add minced jalapeños for a kick!
- Cheddar Cheese: Stir in 1/2 cup shredded sharp cheddar.
- Herb Lovers: Mix in chopped chives or fresh parsley.
- Sweet Corn: Add 1/4 cup of drained corn kernels for extra texture.
- Vegan Option: Use plant-based milk + vinegar and a flax egg instead of regular egg.
Serving Suggestions
Hush puppies pair perfectly with:
- Fried catfish or shrimp
- BBQ ribs or pulled pork
- Southern fried chicken
- Creamy coleslaw
- Tartar sauce or remoulade for dipping
Pro Tip: Sprinkle a little sea salt and parsley on top for an extra pop of flavor and presentation.
Storage & Reheating
- Store: Keep leftover hush puppies in an airtight container in the fridge for up to 3 days.
- Reheat: Warm them in a 350°F oven for 5–10 minutes to crisp them back up. The microwave works but may soften them.
Nutrition Information (Per Serving)
Approximate values for 1 hush puppy:
- Calories: 80
- Protein: 2g
- Carbs: 8g
- Fat: 4g
- Fiber: 0.5g
- Sodium: 150mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 mins | 20 mins | 30 mins |
Frequently Asked Questions
Why are they called hush puppies?
Legend says cooks would fry leftover cornmeal batter and toss it to dogs to “hush the puppies” during fish fries or BBQs!
Can I make hush puppies ahead of time?
Yes! Fry them and store in the fridge for up to 3 days. Reheat in the oven to crisp them back up.
What oil is best for frying hush puppies?
Use vegetable oil, canola oil, or peanut oil – all have high smoke points for perfect frying.
Why are my hush puppies greasy?
The oil was probably too cool. Keep it at a steady 350°F so they fry up light and crispy.
Can I bake hush puppies instead?
While they’re best fried, you can bake them in a mini muffin tin at 400°F for 15–20 mins, but they won’t be as crisp.
Conclusion
Hush puppies are more than just a side dish – they’re a little bite of Southern tradition that brings people together. Now that you know how to make this classic hush puppies recipe, you’ll impress everyone at your next fish fry, BBQ, or family dinner.
Don’t forget to drop a comment below if you try these at home – I’d love to hear how yours turn out! Happy frying!
Hush Puppies Recipe
Ingredients
Method
- Pour about 2–3 inches of oil into a heavy pot or deep fryer and heat to 350°F (175°C).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg and buttermilk until combined. Stir in chopped onion if using.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
- Use a small cookie scoop or two spoons to drop rounded spoonfuls of batter into the hot oil. Fry in batches, about 2–3 minutes per side, until golden brown.
- Transfer hush puppies to a baking sheet lined with paper towels to drain. Serve warm!
Notes
- Keep oil at 350°F to avoid greasy hush puppies.
- Use a cookie scoop for evenly sized hush puppies.
- Don’t overcrowd the pot — fry in batches.
- For extra crunch, drain hush puppies on a paper towel-lined baking sheet.
- Best enjoyed fresh but can be reheated in the oven at 350°F for 5–10 minutes.
