Hush Puppies Recipe
This classic Hush Puppies Recipe yields golden, crunchy cornmeal fritters that are the ultimate Southern side dish when frying up fish or barbecue.
Hush puppies, for the uninitiated, are deep-fried cornmeal balls with a golden, crunchy crust and soft interior—pure Southern comfort in every bite. This Hush Puppies Recipe brings tradition to your kitchen while cutting down on fuss. By using simple pantry staples—yellow cornmeal, flour, a hint of onion—and a quick resting time, you can have batch after batch ready for your fish fry or backyard cookout.
There’s a light twist, too: swapping part of the buttermilk for Greek yogurt adds tang without sacrificing tenderness. According to Google Trends data, searches for “hush puppies” spike about 30% every spring, so folks clearly love these fritters when the weather warms up. I first made them at a family reunion in Georgia, and they’ve since become my go-to side dish from May through September. Plus, there’s something almost magical about that sizzle when the batter hits hot oil—it signals good times ahead.
Whether you’re new to Southern cooking or a longtime fan, these savory treats deliver on flavor and nostalgia. So grab your apron, heat your oil, and let’s hush that hunger together.
Why You’ll Love This Recipe
• Ready in under 35 minutes—perfect for weeknight meals.
• No fancy equipment—just a bowl, spoon, and skillet.
• Crowd-pleasing Southern staple for fish fries or barbecues.
• Greek yogurt twist adds tang and cuts richness.
• Crispy exterior meets tender, fluffy interior.
• Easily doubles or halves to feed any size gathering.
• Customizable with cheese, jalapeño, or corn kernels.
• Freezes and reheats beautifully for make-ahead ease.
Ingredients
• 1 cup yellow cornmeal (stone-ground cornmeal for best texture)
• ¾ cup all-purpose flour (swap for gluten-free blend if needed)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 tsp granulated sugar (optional—omit for less sweetness)
• ¼ cup finely chopped onion (Vidalia or yellow)
• 1 jalapeño, seeded and minced (optional, for mild heat)
• ½ cup plain Greek yogurt (or ½ cup buttermilk)
• 1 large egg, lightly beaten
• ½ cup milk (dairy or non-dairy)
• About 2 cups frying oil (vegetable, peanut, or canola)
Tip: Measure flour by spooning into the cup and leveling; this prevents dense hush puppies.
Directions
1. Heat the oil: pour oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until it reaches 350°F on a candy or deep-fry thermometer. You’ll see faint wisps of smoke and oil shimmering—that’s your cue.
2. Mix dry ingredients: whisk cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar in a large bowl until evenly combined.
3. Whisk wet ingredients: in a separate bowl, stir together chopped onion, jalapeño, Greek yogurt, beaten egg, and milk until smooth.
4. Combine batter: pour wet mix into dry ingredients and stir just until no streaks of flour remain (a few small lumps are fine). Don’t overmix; that keeps the interior light.
5. Rest the batter: let it sit 8–10 minutes. This brief pause lets the cornmeal hydrate and ensures a tender crumb.
6. Fry hush puppies: scoop batter by heaping tablespoons (or use a small ice cream scoop) and gently drop into the hot oil. Work in batches—don’t crowd the pan.
7. Turn for even browning: after about 2 minutes, use a slotted spoon or tongs to flip each hush puppy so all sides turn golden. Fry another 2–3 minutes until deep golden brown.
8. Drain and serve: transfer cooked hush puppies to a paper-towel-lined plate. Let them rest 1–2 minutes—hot spots cool down, but they stay perfectly crisp.
Servings & Timing
Yield: Makes about 18–20 hush puppies
Prep Time: 15 minutes
Rest Time: 10 minutes
Cook Time: 10 minutes
Total Time: About 35 minutes from start to finish
Variations
• Cheddar Jalapeño: stir in ½ cup shredded sharp cheddar and diced jalapeño for a spicy cheese kick.
• Sweet Corn: fold in ½ cup fresh or frozen corn kernels plus 1 tsp sugar for a sweeter bite.
• Vegan Style: swap egg and yogurt for ½ cup unsweetened applesauce and ½ cup almond milk.
• Air-Fryer Option: spray shaped hush puppies with oil and air-fry at 375°F for 8–10 minutes, flipping halfway.
• Herby Twist: add 2 tbsp chopped fresh parsley, chives, or cilantro for brightness.
Storage & Reheating
Let hush puppies cool completely, then store in an airtight container. They’ll keep in the fridge for up to 2 days or freeze on a parchment-lined sheet pan for 1 hour, then transfer to a zip-top bag for up to 1 month. To reheat, place refrigerated puppies in a 350°F oven for 5–7 minutes, or heat frozen ones (no thawing) for about 12 minutes; an air fryer at 350°F works beautifully, too. Make-ahead tip: whisk dry ingredients in advance and keep covered; add wet ingredients right before frying for the freshest batter.
Notes
My test-kitchen note: if the batter feels too loose, add 1–2 tbsp more cornmeal for sturdier shape. Chopping the onion extra fine prevents large, undercooked pockets. Trust your thermometer—oil under 350°F yields greasy puppies, while oil above 370°F browns edges before the center cooks. I also love serving these with a drizzle of honey butter or a side of spicy remoulade for extra zing.
FAQs
Q: Why are my hush puppies soggy inside?
A: The oil was likely too cool. Make sure it’s between 350°F–360°F so they cook through quickly without soaking up oil.
Q: Can I make the batter ahead of time?
A: You can mix dry ingredients up to a day ahead, but add wet ingredients just before frying for best rise and texture.
Q: How do I test oil temperature without a thermometer?
A: Drop a pinch of batter into the oil—if it sizzles and floats immediately, the oil is hot enough. If it sinks, wait a bit.
Q: Can I freeze cooked hush puppies?
A: Yes—freeze in a single layer on a sheet pan, then transfer to a bag. Reheat in the oven or air fryer to re-crisp.
Q: What goes well with hush puppies?
A: They’re classic with fried fish, shrimp, pulled pork, coleslaw, or a tangy salad—so many options!
Q: How can I make these gluten-free?
A: Swap the flour for a 1:1 gluten-free flour blend. You may need to tweak milk amounts for batter consistency.
Q: What if I don’t have Greek yogurt?
A: Feel free to use ½ cup buttermilk or plain yogurt—you’ll get similar tang and moisture.
Q: How long does leftover batter last?
A: It’s best to fry immediately. If you refrigerate, use within 30 minutes or the baking powder will lose some lift.
Conclusion
These Hush Puppies are crisp, golden, and downright addictive—a side dish that’ll have everyone reaching for seconds. Give them a whirl, drop a comment below with your own twists, and for a tangy crunch, try my Southern Coleslaw Recipe. Happy frying!
Hush Puppies Recipe
Ingredients
- 1 cup yellow cornmeal stone-ground cornmeal for best texture
- 3/4 cup all-purpose flour swap for gluten-free blend if needed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp granulated sugar optional—omit for less sweetness
- 1/4 cup finely chopped onion Vidalia or yellow
- 1 jalapeño seeded and minced (optional, for mild heat)
- 1/2 cup plain Greek yogurt
- 1 large egg lightly beaten
- 1/2 cup milk dairy or non-dairy
- 2 cups frying oil vegetable, peanut, or canola
Instructions
- Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until it reaches 350°F on a candy or deep-fry thermometer.
- Whisk cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar in a large bowl until evenly combined.
- In a separate bowl, stir together chopped onion, jalapeño, Greek yogurt, beaten egg, and milk until smooth.
- Pour wet mix into dry ingredients and stir just until no streaks of flour remain. Don’t overmix; that keeps the interior light.
- Let it sit 8–10 minutes to ensure a tender crumb.
- Scoop batter by heaping tablespoons and gently drop into the hot oil. Fry until deep golden brown.
- Transfer cooked hush puppies to a paper-towel-lined plate. Let them rest before serving.
