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.
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.
Notes
Measure flour by spooning into the cup and leveling to prevent dense hush puppies. Customize with cheese, jalapeño, or corn kernels. Leftovers freeze and reheat beautifully for make-ahead ease.
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