These Southern Hush Puppies are crispy on the outside, soft and tender on the inside, and packed with flavor. Quick to prepare and easy to make, they’re the perfect side dish for seafood, barbecue, or a hearty bowl of chili.

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Cuisine: Southern
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Why You’ll Love Making It

• Quick & Easy – Ready in just 15 minutes, making them a great last-minute side dish.
• Crispy Yet Tender – The perfect balance of crunch on the outside and a soft, moist center.
• Versatile Side – Pairs beautifully with seafood, fried chicken, or even a bowl of gumbo.
• Beginner-Friendly – No special equipment or advanced skills required—just mix, fry, and enjoy!

Ingredients

• 1 cup cornmeal – Gives the hush puppies their signature texture. Use fine or medium grind.
• 1 cup all-purpose flour – Helps create a light, fluffy consistency.
• 1-2 tablespoons sugar – Adds a touch of sweetness; adjust to taste.
• 1/2 teaspoon baking soda – Reacts with vinegar for a light, airy texture.
• 1/2 teaspoon baking powder – Provides extra lift for a softer inside.
• 1/4 teaspoon Cajun or Creole seasoning – Adds a mild kick of Southern spice.
• 1/4 teaspoon salt – Enhances the overall flavor.
• 1/8 teaspoon fresh ground black pepper – Adds a subtle warmth.
• 1/2 cup milk (room temperature) – Whole milk works best for richness.
• 1/2 tablespoon white vinegar – Works with the baking soda to create a fluffy texture.
• 2 tablespoons vegetable oil – Helps keep the batter moist and tender.
• 1 large egg (room temperature) – Binds the ingredients together for structure.
• 3 tablespoons grated onion – Adds a slight sweetness and moisture.
• Oil for frying – Canola, vegetable, or peanut oil for a crisp golden crust.

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Instructions

Step 1: Prepare the Batter

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper. In a separate bowl, combine the milk and vinegar and let sit for 5 minutes to create a homemade buttermilk substitute. Whisk in the vegetable oil, egg, and grated onion until well blended.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be thick but not stiff. Overmixing can lead to dense hush puppies instead of light, airy ones.

Step 2: Heat the Oil

In a deep, heavy-bottomed skillet or Dutch oven, heat about 1 1/2 inches of oil over medium-high heat until it reaches 365°F (185°C). Use a thermometer for accuracy, as maintaining the right temperature is crucial—too hot, and the outside will burn before the inside cooks; too cool, and they will absorb excess oil and become greasy.

Step 3: Shape and Fry the Hush Puppies

Using two small spoons, scoop a rounded spoonful of batter onto one spoon and gently push it off into the hot oil with the second spoon. Fry in batches, being careful not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until golden brown and crispy.

Step 4: Drain and Serve

Once golden and crispy, use a slotted spoon to transfer the hush puppies to a paper towel-lined plate to drain excess oil. Serve immediately while warm and crunchy.

FAQs

Can I make the batter ahead of time?
It’s best to fry the hush puppies right after mixing to ensure the best texture. However, you can pre-mix the dry ingredients in advance and store them in an airtight container until ready to use.

What do I serve hush puppies with?
Hush puppies are traditionally served with fried fish, but they also pair well with barbecue, coleslaw, or a dipping sauce like tartar sauce, honey butter, or remoulade.

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