Simple Hush Puppy

These classic Southern hush puppies are the perfect homemade side dish, ready in just 15 minutes. They are wonderfully crispy and golden on the outside, while remaining incredibly soft, fluffy, and flavorful on the inside.

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

This recipe relies on simple pantry staples to create a perfectly balanced batter.

• 1 cup cornmeal: This is the heart of the hush puppy, giving it its signature texture and flavor. You can use either white or yellow cornmeal; white cornmeal tends to be slightly sweeter, while yellow cornmeal provides a more robust corn flavor. A fine or medium grind works best.
• 1 cup all-purpose flour: Flour provides structure and helps create a light, tender interior. Too little flour can cause the hush puppies to fall apart in the oil.
• 1-2 tablespoons granulated sugar: Adds a touch of classic sweetness to balance the savory flavors. You can adjust this amount based on your preference.
• 1/2 teaspoon baking soda & 1/2 teaspoon baking powder: These leavening agents are crucial for creating a light, airy, and fluffy interior.
• 1/4 teaspoon Cajun or Creole seasoning: This adds a gentle, warming spice that is characteristic of Southern cooking. Feel free to add a little more if you prefer a spicier kick.
• 1/4 teaspoon salt: Essential for enhancing all the other flavors.
• 1/8 teaspoon fresh ground black pepper: Adds a subtle touch of warmth.
• 1 large egg (room temperature): The egg acts as a binder, holding all the ingredients together. Bringing it to room temperature helps it mix more evenly into the batter.
• 1/2 cup milk (room temperature): Whole milk or buttermilk provides the best richness and moisture. Using room temperature milk ensures a smooth, uniform batter.
• 1/2 tablespoon white vinegar: When combined with milk, this creates a quick “homemade buttermilk” that reacts with the baking soda to help the hush puppies rise.
• 2 tablespoons vegetable oil: A little oil in the batter itself adds moisture and contributes to a tender crumb.
• 3 tablespoons grated onion: Grating the onion (rather than dicing) allows its flavor and moisture to infuse the entire batter without leaving large chunks. A sweet or Vidalia onion is recommended.
• Oil for frying: Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.

Instructions

Step 1: Prepare the Batter
In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and pepper. In a separate medium bowl, combine the room temperature milk and white vinegar. Let it sit for 5 minutes; it will curdle slightly, creating a buttermilk substitute. To this mixture, whisk in the egg, vegetable oil, and grated onion until well combined.

Step 2: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spoon or spatula only until the ingredients are just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine. Overmixing can develop the gluten in the flour and result in dense, tough hush puppies.

Step 3: Rest the Batter (Optional but Recommended)
Cover the bowl and let the batter rest for 10-15 minutes while you heat the oil. This step allows the cornmeal to fully absorb the liquid, which thickens the batter and improves the final texture.

Step 4: Heat the Frying Oil
Pour about 2-3 inches of oil into a heavy-bottomed pot, Dutch oven, or deep skillet. Heat the oil over medium-high heat until it reaches 365-370°F (185-188°C). Maintaining the correct oil temperature is the key to success. If it’s too hot, the outside will brown too quickly, leaving the inside raw. If it’s too cool, the hush puppies will absorb too much oil and become greasy.

Step 5: Fry the Hush Puppies
Using a small cookie scoop or two spoons, carefully drop rounded tablespoon-sized portions of batter into the hot oil. Do not overcrowd the pan; fry in small batches of 5-6 at a time. They should sizzle immediately. Fry for 3-5 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown on all sides and cooked through.

Step 6: Drain and Serve
Use a slotted spoon to remove the cooked hush puppies from the oil, allowing excess oil to drip off. Transfer them to a plate lined with paper towels to drain further. If you are making multiple batches, you can keep the finished hush puppies warm on a baking sheet in a 200°F (95°C) oven. Serve immediately while hot.

Tips for Perfect Hush Puppies

• Check Oil Temperature: A deep-fry thermometer is the most accurate way to ensure your oil is at the right temperature. If you don’t have one, test the oil by dropping a tiny amount of batter into it. If it sizzles and turns golden in about a minute, the oil is ready.
• Use a Scoop: A small cookie scoop is the easiest tool for creating uniformly sized and shaped hush puppies, which helps them cook evenly.
• Resting the Batter: While optional, letting the batter rest for at least 10 minutes allows the cornmeal to hydrate, resulting in a better texture.
• Don’t Overcrowd: Frying too many hush puppies at once will lower the oil’s temperature, leading to greasy results.

FAQs

Why are my hush puppies greasy or dense?
This is usually caused by incorrect oil temperature. If the oil is not hot enough, the batter absorbs excess oil, making them greasy. If they are dense, the batter was likely overmixed, developing too much gluten.

Can I make the batter ahead of time?
It is best to fry the batter shortly after preparing it for the lightest texture. However, you can make the batter up to an hour ahead and keep it refrigerated. You can also mix the dry ingredients in advance and store them in an airtight container.

How do I store and reheat leftovers?
Store leftover hush puppies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For the best results, reheat them in an oven or air fryer at 400°F (200°C) for 5-7 minutes, until they are warm and crispy again. Reheating in the microwave is possible but may result in a softer texture.

Can I freeze hush puppies?
Yes. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen hush puppies to a freezer-safe bag for up to 3 months. Reheat directly from frozen in a 400°F (200°C) oven for 7-10 minutes.