Hush Puppies Recipe

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I’ve always had a soft spot for Southern comfort food, and hush puppies are one of those nostalgic bites that instantly transport me back to warm family gatherings and backyard fish fries. Golden, crispy on the outside, and tender on the inside, these little cornmeal fritters are simple, satisfying, and absolutely addictive. I like to serve them as a snack with a creamy dipping sauce or pair them with fried catfish or barbecue ribs. They always disappear faster than I expect.

Making hush puppies at home is one of those small joys that delivers big flavor with minimal effort. With just a few pantry staples and some hot oil, you can whip up a batch in under 30 minutes. The real magic, though, is in the texture—the delicate crunch that gives way to a fluffy, savory center with just the right hint of onion and spice. Whether you’re new to hush puppies or already a fan, I promise this version will become your go-to.

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Why You’ll Love This Hush Puppies Recipe

This hush puppies recipe hits all the right notes: it’s quick, easy, and deeply flavorful. The cornmeal brings that unmistakable Southern taste, while the onion adds just enough sharpness to balance the richness of the fried dough. Best of all, these are made with ingredients you likely already have in your kitchen. No fancy tricks—just honest, crispy goodness that goes with nearly everything.

Whether you’re planning a cookout, a fish fry, or just need a quick appetizer that impresses without the stress, these hush puppies deliver. They’re also a fun cooking project if you’re craving comfort food but don’t want to turn on the oven for hours.

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What Kind of Cornmeal Should I Use for Hush Puppies?

When it comes to hush puppies, cornmeal is the star of the show. I always recommend using yellow cornmeal for that classic golden color and slightly sweet, nutty flavor. It gives the hush puppies their signature crunch and rich taste.

You’ll want to avoid self-rising cornmeal blends, as they often contain extra leavening agents and salt that could throw off the texture and flavor. Stick to plain, medium-grind cornmeal—it provides the best balance between crispy exterior and tender interior. If you use fine-grind cornmeal, your hush puppies might turn out a bit dense, while coarse-grind can make them too gritty.

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Options for Substitutions

While this recipe is pretty straightforward, there’s definitely room for a few swaps if needed:

• Buttermilk → If you don’t have buttermilk, use regular milk with a splash of lemon juice or vinegar to mimic that tangy flavor.
• All-purpose flour → Can be replaced with a gluten-free flour blend if you’re making them GF.
• Onion → I love finely chopped sweet onions for their mellow flavor, but red onions or green onions also work beautifully.
• Egg → For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested for 5 minutes).
• Add-ins → Want to spice things up? Stir in chopped jalapeños, shredded cheese, or even a pinch of cayenne pepper for a little heat.

These substitutions won’t compromise the flavor or texture too much—just be sure to keep the batter thick and scoopable.

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Ingredients for This Hush Puppies Recipe

• Yellow Cornmeal
  This is the heart of the recipe, providing the signature grit, texture, and earthy corn flavor that defines a good hush puppy.
• All-Purpose Flour
  Flour helps bind the batter together and balances the texture so the hush puppies are crisp on the outside and tender inside.
• Baking Powder
  This leavening agent gives the hush puppies their light and fluffy interior without making them cake-like.
• Sugar
  Just a touch to enhance the natural sweetness of the cornmeal and create a balanced flavor.
• Salt
  Essential for flavor—just enough to bring out the savory notes without overwhelming.
• Finely Chopped Onion
  Onion adds a burst of flavor and moisture to every bite. I prefer sweet onion for a more mellow finish.
• Buttermilk
  It gives the batter a slight tang and keeps the hush puppies moist and soft inside while helping activate the baking powder.
• Egg
  Egg provides structure and helps everything hold together during frying.
• Oil for Frying
  Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to get that perfect golden crust.

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Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined. This forms the base of your hush puppy batter and ensures even distribution of the leavening agents.

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Step 2: Add the Onion and Wet Ingredients

Stir in the finely chopped onion, then add the buttermilk and egg. Mix just until everything comes together into a thick, spoonable batter. Don’t overmix—you want a tender texture, not tough hush puppies.

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Step 3: Heat the Oil

Pour about 2 to 3 inches of oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). Use a thermometer for accuracy—if the oil’s too cool, the hush puppies will absorb it and get greasy; too hot, and they’ll burn before cooking through.

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Step 4: Scoop and Fry

Using a small cookie scoop or spoon, gently drop tablespoon-sized portions of batter into the hot oil. Don’t overcrowd the pot—fry in batches to keep the temperature steady.

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Step 5: Cook Until Golden

Fry for 2–3 minutes per side, turning occasionally, until they’re deeply golden brown and crisp all over. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

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Step 6: Serve Warm

Hush puppies are best enjoyed fresh out of the fryer while they’re hot and crispy. Serve them with dipping sauces, alongside fried fish, or as a savory snack on their own.

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How Long to Cook the Hush Puppies

Hush puppies don’t take long at all to cook—about 4 to 6 minutes total, depending on the size of each ball and the oil temperature. Typically, once they’re dropped into oil heated to 350°F (175°C), they’ll need 2 to 3 minutes per side. You’ll know they’re done when they float to the surface and turn a deep golden brown.

To be extra sure, you can insert a toothpick into one—it should come out clean. If you’re frying larger hush puppies, give them a little extra time to ensure the inside cooks through without burning the outside.

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Tips for Perfect Hush Puppies

• Keep the Batter Thick
  The batter should be scoopable, not pourable. A thick batter ensures they hold their shape when frying and stay fluffy inside.
• Chop the Onion Finely
  Large onion pieces can make the hush puppies break apart while frying. Finely chopped onions blend in and add moisture without compromising the structure.
• Don’t Overmix
  Mix until just combined. Overmixing can lead to dense, rubbery hush puppies.
• Use a Cookie Scoop
  For evenly sized hush puppies that cook uniformly, a small cookie scoop is your best friend.
• Fry in Batches
  Crowding the pan lowers the oil temperature, leading to soggy, greasy results. Give each hush puppy room to breathe.
• Drain Properly
  Let them rest on a paper towel or wire rack after frying to remove excess oil and stay crispy.
• Season Right Away
  As soon as they come out of the oil, sprinkle a tiny pinch of salt for an extra flavor boost.

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Watch Out for These Mistakes While Cooking

Even though hush puppies are simple to make, a few small missteps can lead to disappointing results. Here’s what to avoid:

• Frying at the Wrong Temperature
  Too hot, and the outside burns while the inside stays raw. Too cool, and they absorb too much oil. Stick to 350°F (175°C) and monitor with a thermometer.
• Using Too Much Liquid
  If your batter is too runny, the hush puppies will spread and fall apart in the oil. Keep it thick and scoopable.
• Overcrowding the Pan
  Putting in too many at once drops the oil temperature fast, resulting in greasy, undercooked hush puppies.
• Not Draining Properly
  Skipping the paper towel step makes them soggy. Let them drain for a minute or two to keep that crispy crust intact.
• Using Coarse Cornmeal
  While it might seem like more texture is better, coarse cornmeal can make the hush puppies gritty and unpleasant. Stick to medium-grind.
• Skipping the Salt at the End
  A little finishing salt when they’re fresh from the oil enhances the flavor and adds an extra pop.

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What to Serve With Hush Puppies?

Hush puppies are incredibly versatile and pair well with many meals, especially those with Southern or seafood vibes. Here are some of my favorites:

Fried Catfish

The classic pairing. Crispy fish and crunchy hush puppies are a match made in Southern heaven.

Pulled Pork Sandwiches

A smoky, saucy pulled pork sandwich with hush puppies on the side makes for a crowd-pleasing BBQ plate.

Creamy Coleslaw

The cool crunch of coleslaw balances the warm, fried goodness of hush puppies perfectly.

Gumbo or Jambalaya

Dunk a hush puppy into a spicy bowl of gumbo for an unexpected (and delightful) flavor combo.

Fried Chicken

Double down on the crispy Southern comfort by serving hush puppies alongside golden fried chicken.

Shrimp and Grits

Add some hush puppies for texture—they soak up that creamy sauce like a dream.

Dipping Sauces

Ranch, spicy aioli, honey butter, or a tangy remoulade—hush puppies are even better with something to dip into.

Chili

Yep, hush puppies and a bowl of chili make a hearty, slightly indulgent meal for cooler nights.

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Storage Instructions

Hush puppies are best when they’re hot and fresh, but they do store fairly well if you have leftovers.

• Room Temperature: Let them cool completely, then store in an airtight container for up to 1 day. Keep in a cool, dry place.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness—avoid the microwave unless you like them soft.
• Freezer: Yes, you can freeze hush puppies! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen in a 375°F oven for 8–10 minutes.

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Estimated Nutrition

Here’s a general breakdown per hush puppy (assuming the batch yields around 18 pieces). Keep in mind these values can vary depending on the oil absorption and exact ingredients used.

• Calories: ~110
• Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 13g
• Fiber: 1g
• Sugar: 1g
• Protein: 2g
• Sodium: 150mg
• Cholesterol: 15mg

These are indulgent little bites, but enjoyed in moderation, they’re totally worth every crispy, golden calorie.

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Frequently Asked Questions

What’s the origin of hush puppies?

Hush puppies are a Southern staple with roots in African American and Native American cooking. They were traditionally served at fish fries and often made from leftover cornmeal batter. The name supposedly comes from using them to “hush the puppies” barking for food.

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Can I bake hush puppies instead of frying them?

Technically yes, but you won’t get that signature crispy crust. Baking makes them more like cornbread balls. If you do bake them, use a mini muffin tin at 400°F for about 12–15 minutes.

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Can I make hush puppies in an air fryer?

Yes! Scoop the batter into balls and place them in a preheated air fryer at 375°F. Spray lightly with oil and cook for 8–10 minutes, flipping halfway. The texture won’t be exactly the same, but it’s a great lower-oil option.

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Why did my hush puppies fall apart in the oil?

Usually, this happens because the batter is too thin or the oil isn’t hot enough. Make sure your batter holds its shape when scooped, and fry at a steady 350°F.

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Can I make the batter ahead of time?

Yes, but for best results, only mix the wet and dry ingredients together right before frying. You can prep the dry mix and chopped onions in advance and refrigerate them separately.

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How do I keep hush puppies warm for a crowd?

Place them on a wire rack over a baking sheet in a 200°F oven while you finish frying the rest. This keeps them warm and crispy without overcooking.

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Are hush puppies gluten-free?

Not by default, but you can use a gluten-free flour blend in place of all-purpose flour. Just make sure your cornmeal is certified gluten-free as well.

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What sauces go well with hush puppies?

Try ranch, spicy remoulade, honey butter, hot sauce, or even a chipotle mayo. The crispy texture pairs beautifully with creamy, tangy dips.

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Conclusion

Hush puppies are one of those simple pleasures that never go out of style—crunchy, savory, and undeniably satisfying. Whether you’re serving them at a backyard BBQ, alongside fried fish, or just craving a comforting snack, this recipe delivers the golden perfection you’re looking for. With minimal effort and a few pantry staples, you can bring a bit of Southern magic to your kitchen any day of the week.

If you’ve never made hush puppies before, now’s the time. Once you try them hot from the fryer with a bit of dipping sauce or a cold drink on the side, you’ll understand why they’ve stood the test of time.

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