Would you like to save this?
We'll email this post to you, so you can come back to it later!
Hush Puppies Recipe
Crunchy on the outside, tender on the inside, this Hush Puppies Recipe brings Southern charm to your table with golden cornmeal balls fried to perfection.
Let me share a little backstory: growing up in rural Georgia, my mama always served hush puppies alongside flaky catfish and tangy coleslaw at summer fish fries. These Southern cornmeal fritters aren’t just a side dish—they’re a comfort-food hug. What makes this recipe special is its simplicity: pantry-friendly ingredients, no fancy tools, just a trusty skillet and a thermometer. You’ll love how the sweet corn kernels peek through, and honestly, they’re way healthier than store-bought versions (thanks to a touch of whole-grain cornmeal and Greek yogurt for lightness). Perfect for weekend cookouts, potlucks, or a cozy family dinner, these hush puppies are a celebration of deep-frying done right.
H2: Why You’ll Love This Hush Puppies Recipe
- Authentic Southern flavor without complicated steps
- Uses basic pantry staples—no exotic ingredients needed
- Greek yogurt keeps them moist with less oil absorption
- Crispy golden exterior with a fluffy, tender center
- Ready in under 30 minutes—ideal for busy weeknights
- Customizable with jalapeños, shredded cheese, or herbs
- Kid-approved finger food that doubles as a snack or side
- Perfect pairing with seafood, grilled meats, or salads
H2: Ingredients for the Hush Puppies Recipe
• 1 cup yellow cornmeal (stone-ground for texture; Bob’s Red Mill is great)
• ¾ cup all-purpose flour (swap half for whole wheat pastry flour)
• 2 tablespoons granulated sugar (balances cornmeal’s earthiness)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt (sea salt or kosher salt both work)
• 1 large egg, beaten (room temperature)
• ½ cup plain whole-milk Greek yogurt (for moisture)
• ½ cup buttermilk (adds tang; homemade buttermilk is fine—1 tbsp lemon juice + ½ cup milk)
• ¼ cup finely chopped sweet onion (Vidalia or yellow onion)
• 2 tablespoons finely chopped fresh parsley or chives (optional green touch)
• ½ cup fresh or thawed frozen corn kernels (for little bursts of sweetness)
• 2 cups vegetable oil or peanut oil (for frying; high smoke point essential)
Tips:
– For fluffier hush puppies, let the batter rest 10 minutes.
– Use fresh corn kernels in summer for peak sweetness.
– If you’re allergic to dairy, swap yogurt and buttermilk for non-dairy yogurt and almond milk + 1 tsp lemon juice.
H2: Directions to Fry Perfect Hush Puppies
- Prep the oil: Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium until it reaches 350°F on a candy/deep-fry thermometer (or test with a pinch of batter—it should sizzle and rise slowly).
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures even leavening and sweetness.
- Combine wet ingredients: In a separate bowl, whisk egg, Greek yogurt, and buttermilk until smooth. Stir in chopped onion, parsley, and corn kernels.
- Form the batter: Pour wet mixture into dry, stirring gently with a wooden spoon or silicone spatula—don’t overmix; a few lumps are okay. Overworking leads to dense hush puppies.
- Rest the batter: Let it sit for 10 minutes at room temperature. You’ll notice the cornmeal softening—that’s the secret to a tender bite.
- Fry in batches: Using a small ice-cream scoop or two spoons, drop heaping tablespoonfuls of batter into the hot oil—no crowding. Fry 3–4 minutes, turning once, until golden brown on all sides.
- Drain and serve: Remove hush puppies with a slotted spoon; place on a wire rack or paper towels. Season immediately with a light sprinkle of salt. Serve warm.
Pro tips:
– Keep the oil temperature steady; adjust heat between batches.
– Use a spider strainer for safer transfers.
– If they brown too fast, lower the heat slightly to cook through.
H2: Servings & Timing
Makes 20–24 hush puppies
Prep Time: 15 minutes
Rest Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: About 40 minutes from start to finish
H2: Variations on the Classic Hush Puppies
• Jalapeño Cheddar: Stir in 1 finely chopped jalapeño and ¼ cup shredded sharp cheddar.
• Sweet Corn & Bacon: Add ¼ cup crisp cooked bacon bits for smoky crunch.
• Herb & Garlic: Swap parsley for 1 teaspoon garlic powder and 2 tablespoons chopped fresh basil.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vegan Version: Replace egg with flax “egg” (1 tbsp ground flax + 3 tbsp water) and use dairy-free yogurt.
H2: Storage & Reheating Tips
Refrigerator: Store cooled hush puppies in an airtight container for up to 3 days.
Freezer: Flash-freeze on a tray, then transfer to a zip-top bag—freeze up to 1 month.
Reheat: Warm in a 350°F oven for 8–10 minutes (direct from fridge or frozen) to restore crispiness. Avoid microwaving, which makes them soggy.
Make-Ahead: Mix batter and refrigerate for up to 4 hours; bring to room temperature before frying.
H2: Notes from My Kitchen
• Textural tweak: If you like an extra-crisp crust, swap half the cornmeal for fine polenta—just another grain variation.
• Onion tip: Rinse chopped onion under cold water to tame sharpness and keep bites mild.
• Oil choice: Peanut oil adds a subtle nutty note; vegetable oil is neutrally perfect.
• Testing heat: If hush puppies sink and fail to rise, your oil isn’t hot enough—be patient.
• Batter consistency: Should be thick but scoopable; if too stiff, add a splash more buttermilk.
H2: FAQs about Hush Puppies Recipe
Q1: Can I bake these instead of frying?
A1: You can—spray a mini muffin tin with oil, fill with batter, and bake at 400°F for 12–15 minutes, flipping halfway. Texture will be cake-like, not as crispy.
Q2: Why are my hush puppies doughy inside?
A2: Likely oil too hot or batter too thick—aim for 350°F and loosen batter with a dash more buttermilk.
Q3: Can I make the batter ahead?
A3: Yes! Refrigerate up to 4 hours; let it warm to room temp before frying for even cooking.
Q4: What’s the best way to measure cornmeal?
A4: Spoon it into the measuring cup, then level off with a knife—pack-free for tender results.
Q5: Are hush puppies gluten-free?
A5: Not as written, but you can swap in a gluten-free flour blend 1:1—ensure baking powder is gluten-free.
Q6: How do I keep them warm for guests?
A6: Place finished hush puppies on a wire rack in a 200°F oven; they’ll stay crisp without drying out.
Q7: Can I use corn flour instead of cornmeal?
A7: Corn flour is too fine and can yield gummy results. Stick with medium-grind cornmeal for texture.
Q8: Why are mine too brown on the outside?
A8: Lower your oil temp slightly—aim between 340–350°F and watch a test piece before batch-frying.
H2: Conclusion
These Southern-style hush puppies are your ticket to perfectly golden, crave-worthy cornmeal fritters every time. With simple ingredients, straightforward steps, and room for playful twists, this Hush Puppies Recipe delivers on crunch, flavor, and nostalgia. Give them a whirl at your next gathering, then come back and let me know: did they earn a spot in your recipe box? And hey—the next time you fire up the grill, check out my Crispy Fried Catfish Recipe for a classic combo that’ll have everyone asking for seconds.
Hush Puppies Recipe
Ingredients
- 1 cup yellow cornmeal stone-ground for texture; Bob’s Red Mill is great
- ¾ cup all-purpose flour swap half for whole wheat pastry flour
- 2 tablespoons granulated sugar balances cornmeal’s earthiness
- 2 teaspoons baking powder
- 1 large egg beaten (room temperature)
- ½ cup plain whole-milk Greek yogurt for moisture
- ¼ cup finely chopped sweet onion Vidalia or yellow onion
- 2 cups vegetable oil or peanut oil for frying; high smoke point essential
Instructions
- Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium until it reaches 350°F on a candy/deep-fry thermometer (or test with a pinch of batter—it should sizzle and rise slowly).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures even leavening and sweetness.
- In a separate bowl, whisk egg, Greek yogurt, and buttermilk until smooth. Stir in chopped onion, parsley, and corn kernels.
