How To Make the Best Southern Hush Puppies Recipe
This classic Southern hush puppies recipe delivers golden, crispy fried cornmeal balls with a tender, flavorful interior. Made from a simple batter of cornmeal, flour, buttermilk, grated onion, and basic leavening agents, these hush puppies are perfect as a side dish or snack. Deep-fried to perfection, they are wonderfully crunchy on the outside and moist inside, served hot with salted butter for an authentic Southern taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 20 hush puppies
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 1/2 cups fine- or medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon granulated sugar (optional)
Wet Ingredients
- 1/2 small yellow onion (about 1/4 cup grated)
- 1 large egg
- 1 cup buttermilk
Other
- 4 cups peanut or vegetable oil, for deep frying
- Salted butter, for serving
Instructions
- Prepare the draining plate: Line a large plate with a double layer of paper towels to absorb excess oil after frying.
- Combine dry ingredients: In a large bowl, whisk together cornmeal, flour, kosher salt, baking powder, baking soda, and sugar if using, ensuring they are well mixed.
- Add wet ingredients: Grate the small yellow onion using the large holes of a box grater to yield about 1/4 cup, then add it to the bowl. Crack in the egg and pour in the buttermilk.
- Mix and rest batter: Stir everything until just combined. Allow the batter to rest for 15 minutes; this resting time helps hydrate the cornmeal for better texture.
- Heat oil: Pour peanut or vegetable oil into a Dutch oven or heavy pot to a depth of 1 1/2 inches (approximately 4 cups). Heat the oil over medium-high until it reaches 365ºF, using a deep-frying thermometer for accuracy.
- Fry hush puppies: Using a small ice cream scoop or tablespoon, carefully drop golf ball-sized portions of batter (about 2 tablespoons each) into the hot oil, frying about 5 at a time without crowding. Turn them frequently with a slotted spoon or tongs for even golden browning on all sides, about 3 to 4 minutes total.
- Drain and serve: Remove the hush puppies with a slotted spoon and transfer them to the prepared paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adjusting the heat to maintain a consistent oil temperature. Serve hot with salted butter.
Notes
- Maintaining the oil temperature at 365ºF is crucial for crispiness and preventing soggy hush puppies.
- Do not overcrowd the pot as it lowers the oil temperature, resulting in greasy hush puppies.
- Grating the onion finely helps distribute flavor evenly without large chunks.
- Resting the batter allows the cornmeal to absorb moisture for a tender interior.
- Peanut oil is preferred for its high smoke point and neutral flavor, but vegetable oil is a good alternative.