Classic Southern Hush Puppies
Crispy on the outside, tender on the inside, these deep-fried cornmeal balls are a quintessential side dish for any fish fry or Southern feast. They are quick to make and incredibly satisfying.
🧂 Ingredients
- 1.5 cups Yellow Cornmeal(Fine or medium grind is preferred for a tender texture.)
- 0.5 cup All-Purpose Flour
- 2 tablespoons Granulated Sugar(Optional, for a touch of sweetness.)
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 0.75 cup Buttermilk(Room temperature is ideal for better batter consistency.)
- 1 Large Egg(Lightly beaten.)
- 0.25 cup Yellow Onion(Finely minced for even distribution and flavor.)
- 4-6 cups Vegetable Oil or Peanut Oil(For deep frying. Ensure enough to submerge the hush puppies.)
👨🍳 Instructions
- 1
In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt. Ensure there are no lumps. This is your dry ingredient base.
⏱️ 3 minutes - 2
In a separate medium bowl, whisk together the buttermilk and the lightly beaten egg until well combined. Stir in the finely minced onion.
⏱️ 2 minutes - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing will result in tough hush puppies. The batter should be thick, similar to pancake batter, but a bit stiffer.
⏱️ 1 minute - 4
Let the batter rest for at least 10 minutes at room temperature. This allows the cornmeal to hydrate, which improves the texture and prevents grittiness.
⏱️ 10 minutes - 5
While the batter rests, heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat to 375°F (190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don't have a thermometer, test by dropping a tiny bit of batter; it should sizzle immediately and float.
⏱️ 5-7 minutes - 6
Carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking. The batter will puff up and float.
⏱️ 2-3 minutes per batch - 7
Fry the hush puppies for about 2-3 minutes per side, or until they are a deep golden brown and cooked through. They should sound hollow when tapped lightly.
⏱️ 5-6 minutes total per batch - 8
Using a slotted spoon or spider strainer, remove the hush puppies from the oil and transfer them to a plate lined with paper towels to drain any excess grease. Season immediately with a pinch of salt, if desired.
⏱️ 1 minute per batch - 9
Repeat with the remaining batter, ensuring the oil returns to 375°F (190°C) between batches.
⏱️ Variable
💡 Pro Tips
- ✓For best results, do not overmix the batter. A slightly lumpy batter yields tender hush puppies.
- ✓Maintain the oil temperature at 375°F (190°C). If the oil is too cool, the hush puppies will be greasy; if too hot, they will burn before cooking through.
- ✓Serve immediately while hot and crispy for the best texture and flavor. They are an ideal accompaniment to fried seafood, barbecue, or chili.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1/4 cup of finely diced jalapeño peppers to the batter for a spicy kick.
- Stir in 1/4 cup of fresh or frozen corn kernels (thawed if frozen) for added sweetness and texture.
- Incorporate 1 tablespoon of chopped fresh chives or parsley into the batter for a hint of herbaceous flavor.