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Hush Puppies Recipe

Hush puppies are crispy, golden cornmeal fritters that are fluffy inside and perfectly crunchy outside — a true Southern comfort side dish that pairs perfectly with fried fish, BBQ, or fried chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 hush puppies
Course: Side Dish
Cuisine: American, Southern
Calories: 80
Ingredients Method Notes

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
  • For Frying
  • Vegetable oil or peanut oil enough for deep frying (oil with a high smoke point)
  • Optional: 1/4 teaspoon garlic powder or pinch of cayenne pepper for extra flavor

Method
 

  1. Pour about 2–3 inches of oil into a heavy pot or deep fryer and heat to 350°F (175°C).
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the egg and buttermilk until combined. Stir in chopped onion if using.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined.
  5. 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. 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.