Hush Puppy Recipe

This Hush Puppies Recipe is the best easy southern favorite side dish with crispy outer edges and lightly sweetened, soft, tender centers. They are by far the best I have ever made or tried.

I love to serve them with catfish, Red Beans and Rice, and Oven Roasted Corn. These delectable fried cornmeal hush puppies, also commonly referred to as red horse bread, are such a treat. Maybe it has been quite some time since you have had any. Maybe it feels like forever. They really are so simple to mix together and fry up. I like to fry mine in my deep fryer, but you can also use a heavy stock pot or dutch oven. They are delicious by themselves or dip them in Southern Comeback Sauce or tarter.

Start by whisking the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper together. In another bowl or large measuring cup, add your milk and vinegar to make buttermilk. Let that sit for about five minutes. Now whisk in the egg, vegetable oil, and grated onion. Then stir the wet ingredients into the dry and mix just until incorporated.

Heat the oil to 365 degrees and drop the cornmeal batter by rounded tablespoons into the hot oil working in small batches, so you don’t crowd the fryer. Cook for 3-5 minutes or until they are golden brown and cooked through. Remove them from the oil with a slotted spoon to paper towels to drain.

These southern Hush Puppies are crispy on the outside and soft and tender in the center. They are easy to prepare and quick to come together. They can be mixed and ready for the fryer in less than ten minutes.

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How To Make the Very Best Southern Hush Puppies

Learn how to make easy, golden, deep-fried hush puppies to serve with fried fish or barbecue.

Prep: 300sec

Total: 1260sec

Serving Size: Serves 6

Nutrition Facts: Saturated Fat 1.8 g, unSaturated Fat 0.0 g, Carbohydrate 42.3 g, Sugar 3.2 g, servingSize Serves 6, Protein 6.4 g, Fat 3.8 g, calories 232 cal, Sodium 303.3 mg, Fiber 1.9 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 cups fine- or medium-grind cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon granulated sugar (optional)
• 1/2 small yellow onion
• 1 large egg
• 1 cup buttermilk
• 4 cups peanut or vegetable oil, for deep frying
• Salted butter, for serving

Instruction:

1. Prepare plate for draining hush puppies. Line a large plate with a double layer of paper towels.
2. Combine the dry ingredients. Whisk 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon granulated sugar, if using, together in a large bowl.
3. Prepare the wet ingredients and add to the dry. Grate 1/2 small yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add 1 large egg and 1 cup buttermilk.
4. Mix and rest the batter. Stir until combined. Set aside for 15 minutes while the oil heats.
5. Heat the oil and prepare a plate for draining the hush puppies. Add enough peanut or vegetable oil to a Dutch oven for a depth of 1 1/2 inches (about 4 cups). Heat over medium-high heat to 365ºF.
6. Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.
7. Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter.

Hush Puppies Recipe

These southern Hush Puppies are crispy on the outside and soft and tender in the center. They are easy to prepare and quick to come together. They can be mixed and ready for the fryer in less than ten minutes.

Prep: 10min

Total: 15min

Yield: 20

Nutrition Facts: servingSize None, calories 302 calories, Sugar 3.6 g, Sodium 231.8 mg, Fat 16 g, Saturated Fat 5.7 g, Trans Fat 0 g, Carbohydrate 35.6 g, Fiber 2.2 g, Protein 5.6 g, Cholesterol 32.6 mg

Ingredients:

• 1 cup cornmeal (see notes)
• 1 cup all purpose flour
• 1-2 tablespoons sugar (see notes)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon Cajun or Creole seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup milk
• 1/2 tablespoon white vinegar
• 2 tablespoons vegetable oil
• 1 large egg
• 3 tablespoons grated onion
• Oil for frying (canola, vegetable or peanut)

Instruction:

1. Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
2. In a separate medium bowl, add your milk and vinegar; let sit for 5 minutes. Whisk in vegetable oil, egg, and onion. Add wet ingredients to dry ingredients; mix just until incorporated.
3. Heat 1 1/2 inches of oil in a Dutch Oven or heavy skillet to 365 degrees. Using two small spoons, scoop a rounded spoonful onto one spoon and gently push it off with the second spoon. Fry for 3-5 minutes or until golden brown. Drain on paper towels. Serve promptly.

Easy Hush Puppies Recipe | How to make Hush Puppies

FAQ

What are traditional hush puppies made of?

What is Long John Silver’s hush puppies made of?

What do you put in Hushpuppies?

1. 1 cup mayonnaise.
2. 1/4 cup chile sauce.
3. 2 Tbsp ketchup.
4. 1 Tbsp lemon juice.
5. 1 tsp smoked paprika.
6. 1 tsp Worcestshire sauce.
7. 1 tsp hot sauce.
8. pinch of salt.

Why do my hush puppies fall apart?