Crispy on the outside and fluffy on the inside, these homemade Hush Puppies are an addictive side dish or appetizer. Serve them with your favorite dipping sauce and other classic Southern dishes.
Hushpuppies are a Southern classic that has become popular throughout the US. The best hush puppies are golden and crisp on the outside with an incredibly fluffy inside, and my recipe delivers on all fronts! They are filled with flavor and texture from cornmeal and grated onions.
The batter comes together quickly with just a few ingredients, but you can play around with different flavor combinations. I have ideas for you in the Flavor Variations section! A key to perfect hush puppies is to maintain the right oil temperature. Cold oil leads to soggy, greasy hushpuppies, so use a deep-fry thermometer to cook up the crispiest hushpuppies. For more side dish recipes, try my sweet potato fries, homemade potato chips, and air fryer potato wedges.
Why Are They Called Hush Puppies?
While there are many creative stories surrounding the origins of the hush puppy, most of them seem to be myths. For example, one legend is that these cornmeal fritters were used as treats to quiet barking dogs.
In reality, hush puppies were likely originally called red horse bread, originating in South Carolina, and named for the red horse fish they were commonly served with. While the reason for the switch to “hush puppies” is really known, there are accounts that red horse bread was referred to as hush puppies on the Georgia side of the Savannah River.
Ingredients
Cornmeal — I use yellow cornmeal, but you can use white cornmeal or another variety if that’s what you have.
Flour — all-purpose flour prevents the hushpuppies from falling apart in the hot frying oil and gives them a fluffy texture, rather than crumbly like cornbread.
Sugar — a little sugar does not make these fried morsels sweet but rather complements the savory flavors.
Leavening — you need baking powder and baking soda for fluffy hushpuppies.
Buttermilk — buttermilk moistens the batter.
Egg — an egg helps to bind the hush puppy batter.
Onion — grated onion infuses the batter with so much flavor that you don’t need much more seasoning than salt and pepper.
Oil — peanut oil or vegetable oil are the best options as they have a high smoke point and can tolerate high deep-frying temperatures.
How To Make Hush Puppies
1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, and pepper.
2. In a separate bowl or large measuring cup, whisk together the buttermilk and egg.
3. Add the wet ingredients and grated onion to the dry ingredients mixture and stir until well combined. Let the cornmeal batter rest for 10 minutes.
4. Meanwhile, heat 2 inches of oil in a large cast-iron skillet or Dutch oven until it reaches 350°F on a deep-fry thermometer. Using 2 spoons or a small cookie scoop, drop tablespoonfuls of batter into the hot oil. Work in batches so as not to overcrowd the pan.
Crispy on the outside and fluffy on the inside, these homemade Hush Puppies are an addictive side dish or appetizer. Serve them with your favorite dipping sauce and other classic Southern dishes.
Gluten-Free Hushpuppies Recipe
Equipment
- Dutch oven or large pot
- Mixing Bowls
- Baking sheet or plate
Ingredients
- 1 cup yellow cornmeal (150g)
- ¾ cup all-purpose flour (90g)
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground black pepper (180mL)
- 1 large egg
- ½ small onion grated, (60g)
- Peanut or vegetable oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, and pepper.
- In a separate bowl, whisk together the buttermilk and egg until the egg is well beaten. Add the wet mixture and grated onion to the cornmeal mixture and stir until well combined. Let the batter rest for 10 minutes.
- Meanwhile, heat 2 inches of oil in a large cast-iron skillet or Dutch oven until it reaches 350°F on a deep-fry thermometer. Line a large baking sheet with paper towels.
- Using 2 spoons, drop tablespoonfuls of batter into the hot oil. (Use the back of one spoon to push the batter off the other spoon, one at a time.) Work in batches to not overcrowd the pan.
- Using 2 spoons, drop tablespoonfuls of batter into the hot oil. (Use the back of one spoon to push the batter off the other spoon, one at a time.) Work in batches to not overcrowd the pan.
Notes
-
- Don’t overmix the batter. The hush puppies will turn out tough instead of fluffy.
- Let the batter rest. This will give the cornmeal time to absorb moisture so the batter thickens up well enough to scoop.
- Use a small cookie scoop. This perfectly portions each hush puppy. If you don’t have one, two spoons still work great!
- To ensure accurate oil temperature, use a frying thermometer or digital thermometer to make sure the oil temperature remains at 350°F. You want to wait for the oil temperature to rise to the correct temperature before adding another batch. You can adjust your burner as well, as needed, to keep the oiling from getting too hot or too cool.
- Work in batches. Overcrowding the pot will cause the oil temperature to drop, leading to soggy hush puppies. They can also stick together in the oil if there isn’t enough space for them to move around and crisp up on the outside.