Hush Puppies Recipe
Crispy, golden, and irresistibly tender, this hushpuppies recipe brings Southern comfort straight to your kitchen. Whether served with fried fish or collard greens, they never fail to satisfy.
These hushpuppies are bite-sized delights—perfectly crunchy on the outside, soft and fluffy inside. A touch of sugar, onion, and heat make them the ultimate sidekick for your next fish fry.
What You’ll Need for These Hushpuppies
- Cornmeal – The star ingredient delivering signature texture and rich, earthy flavor.
- All-purpose flour – Balances the cornmeal, giving the hushpuppies structure and lightness.
- Milk – Adds moisture and richness for a smooth, scoopable batter.
- Egg – Binds everything together, giving the inside its soft and airy texture.
- Red onion – Offers a mild bite and sweet-savory depth in each fluffy puff.
- Green onion – Lends a fresh, peppery punch to elevate the flavor.
- Baking powder – Ensures the hushpuppies puff up beautifully as they fry.
- Sugar – Enhances browning and brings subtle sweetness.
- Cayenne pepper – A hint of heat that wakes up every bite.
- Garlic powder – Adds a savory, aromatic undertone that rounds out the flavor.
How to Make Hushpuppies: Simple Steps, Big Payoff
Start by mixing the dry ingredients—cornmeal, flour, sugar, baking powder, salt, and spices. Stir in the milk and beaten egg, then fold in the onions.
Let the batter rest for 10–15 minutes to allow it to thicken slightly. This helps develop the light texture hushpuppies are known for.
Heat oil in a deep pot to 365°F. Scoop tablespoon-sized balls of batter into the hot oil. Fry in batches, turning frequently to ensure even golden crispiness.
Remove hushpuppies with a slotted spoon and drain on paper towels. Repeat until all batter is used and golden puffs are ready to serve.
Kitchen Tips for the Perfect Southern Bite
Achieving that fluffy-on-the-inside, crispy-on-the-outside magic starts with the batter. Don’t overmix—just stir until combined and let it rest. This allows the baking powder to activate and helps the batter set up just right.
Keep the oil temperature steady between 355°F and 365°F. Too low, and your hushpuppies will be oily; too high, and they’ll burn before the center cooks. A thermometer is your best friend here.
A small ice cream scoop with a spring release makes shaping and frying stress-free. And don’t overcrowd the pot—five to six hushpuppies at a time keeps the temperature consistent.
Sugar gives them that perfect deep golden color, but it also means they can brown quickly. Turn them often and monitor the oil heat closely.
How to Store Leftovers (If There Are Any!)
Hushpuppies are best fresh out of the fryer, but if you’ve got extras, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F until warmed through and crisp again.
To freeze, arrange cooled hushpuppies on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Reheat from frozen at 375°F for 10–12 minutes until hot and crispy.
Perfect with catfish, collard greens, or a slather of honey butter—these hushpuppies are your new go-to for any Southern-style feast.
Hush Puppies Recipe
Ingredients
- 1/4 cup minced red onions
- 3 green onions finely chopped (green parts only)
- 1/8 tsp garlic powder
- 1 egg lightly beaten
- 1/4 tsp red pepper
- 1/4 cup sugar
- 1/2 cup milk
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 quart vegetable oil for frying
Instructions
- In a mixing bowl, combine cornmeal, flour, baking powder, salt, sugar, cayenne pepper, and garlic powder. Add the milk and beaten egg, followed by the red and green onions. Stir until the batter is just combined, then allow it to rest for 10 to 15 minutes.
- In a deep cast iron or Dutch oven, heat the vegetable oil to 365°F. Using a tablespoon-sized ice cream scoop with a spring mechanism, drop 5 to 9 portions of the batter into the hot oil at a time.
- Fry the hushpuppies, turning frequently for uniform browning, until they are golden and puffed. Remove them with a slotted spoon and let drain on a paper towel. Continue frying in batches until the batter is used up.