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.
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.
Notes
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.
Nutrition
Calories: 200kcal
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