Hush Puppies
Hush Puppies are my go-to when I need a Southern side that's crowd-pleasing, budget-friendly, and comes together fast enough to feed a hungry group. They're crispy golden bites of seasoned cornmeal with a soft, slightly sweet inside studded with bits of onion. I make them for fish fries, barbecues, Fourth of July cookouts, and game day parties because they're perfect finger food that everyone actually eats. They stay fresh at room temp for a few hours, in the fridge for up to 2 days, or freeze for up to 3 months and reheat beautifully.
Ingredients
- 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
I've got a few tricks to help you nail these hush puppies every time.
Don't overmix the batter: Stir just until combined because overworking the batter makes the hush puppies dense instead of light and fluffy.
Maintain oil temperature: Keep the oil at 350°F throughout frying by adjusting the heat between batches so they cook evenly without absorbing too much oil.
Use a cookie scoop: A 1 ½ tablespoon cookie scoop keeps the portions consistent so they all fry at the same rate and finish at the same time.
Fry in small batches: Don't overcrowd the pot or the oil temperature will drop and you'll end up with greasy, undercooked hush puppies.
Drain properly: Use a wire rack over a baking sheet instead of just paper towels so excess oil drips off and they stay crispy on all sides.
Flash-freeze for storage: Place them first in a single layer on a baking sheet until solid before transferring to a freezer bag or container so they don't stick together. Refrigerate for up to 2 days or freeze for up to 3 months. Reheat in the oven or air fryer until warmed through.
Nutrition
Calories: 389kcalCarbohydrates: 13gProtein: 2gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 8mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 26IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
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