I love biting into hot Hush Puppies straight from the fryer when the outside’s still crackling crispy and the inside is soft and steaming. The cornmeal batter fries up golden with bits of onion throughout, giving you that slightly sweet flavor with a savory edge. They’re so addictive you’ll find yourself reaching for just one more before the batch is even finished.
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I make them for fish fries, backyard barbecues, Fourth of July cookouts, and game day parties because they’re perfect finger food that feeds a crowd without breaking the budget. They’re a total crowd-pleaser with kids and adults and travel well to potlucks. They stay fresh at room temp for a few hours or in the fridge for up to 2 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Hush Puppies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’m walking you through each step so you’ll get perfectly crispy hush puppies every time.
Mix the Dry Ingredients
In a large bowl, combine the flour, cornmeal, sugar, baking powder, garlic powder, salt, and pepper with a balloon whisk to make sure everything’s evenly distributed, and you don’t get pockets of baking powder or garlic in your batter.
Add the Wet Ingredients
Add the egg, milk, and chopped onion. Stir until a thick batter forms. It should be thick enough to hold its shape when you scoop it but not so thick it won’t drop off the spoon.
A silicone cooking spoon works great here because you can really get in there and mix without worrying about scratching your bowl.
Heat the Oil
Heat the vegetable oil to 350°F in a deep pot, skillet, or Dutch oven. Use a clip-on deep fry thermometer or instant-read thermometer to check the temperature because if the oil’s too cool, your hush puppies will absorb too much oil and turn out greasy.
Otherwise, if it’s too hot, or even if just at medium-high heat, they’ll brown before the inside cooks through.
Drop the Batter
Scoop about 1 ½ tablespoons of batter and carefully drop it into the hot oil. I use a cookie scoop to keep the portions consistent so they all fry at the same rate. Don’t overcrowd the pot or the temperature will drop, and you’ll end up with soggy hush puppies.
Fry Until Golden
Repeat with the remaining batter and fry in batches for 2 to 3 minutes, turning occasionally, until golden brown. They’ll float to the surface when they’re ready to flip.
Take them off the heat with a slotted spoon and drain on paper towels. You can also set up a wire cooling rack over a baking sheet lined with paper towels instead, so the excess oil drips off and they stay crispy instead of getting soggy on the bottom.
Serve Warm
Serve warm. They’re best right out of the fryer when the outside’s still crunchy and the inside’s steaming hot. Enjoy!
If you’re taking hush puppies to a fish fry, barbecue, or potluck, let them cool completely before packing so condensation doesn’t make them soggy. Line an airtight container with paper towels, add a layer of hush puppies, then another paper towel layer before adding more.
You can keep them warm by placing the container in an insulated carrier, and they’ll stay crispy at room temperature for a few hours. If you’re bringing any dips, pack them separately.
Hush Puppies
Add Preferred SourceIngredients
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- 1 large egg lightly beaten
- 1 cup milk
- ¼ cup onion finely chopped
- Salt and black pepper to taste
- 4 cups vegetable oil for frying
Instructions
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, garlic powder, salt, and pepper.1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, ¼ teaspoon garlic powder, Salt and black pepper
- Add the egg, milk, and chopped onion. Stir until a thick batter forms.1 large egg, 1 cup milk, ¼ cup onion
- Heat the vegetable oil to 350°F (180°C) in a deep pot or skillet.4 cups vegetable oil
- Scoop about 1 ½ tablespoons of batter and carefully drop it into the hot oil.
- Fry in batches for 2 to 3 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Video
Notes
Nutrition
How to Store Leftovers
Store leftover hush puppies in an airtight container in the fridge for up to 2 days. To reheat, spread them on a baking sheet and warm them in the oven, or place them in the air fryer basket and air-fry until crispy again. Don’t microwave them or they’ll turn rubbery.
For longer storage, flash-freeze them in a single layer on a freezer-safe sheet pan for 1 hour until solid, then transfer to a freezer container or bag and freeze for up to 3 months. Reheat from frozen to keep them perfectly crisp.
What to Serve With Hush Puppies
I serve them with fried fish, grilled shrimp, or catfish because they soak up all the flavor without being too heavy. They’re also perfect alongside coleslaw, baked beans, or potato salad at barbecues for a nice crunchy bite.
They’re great with gumbo, jambalaya, or any Southern meal where you want something to soak up the sauce. Set them out with remoulade, tartar sauce, or honey butter for dipping. They also pair beautifully with fried chicken, pulled pork, or ribs for a complete cookout spread.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other crowd-pleasing finger foods I make all the time for parties and game days.
