Description
This Southern Hush Puppy recipe features crispy, golden fried cornmeal balls with a hint of sweetness and a touch of cayenne pepper for spice. Flavored with grated onion and buttermilk, these hush puppies are light and fluffy inside with a perfectly crunchy exterior. Ideal as a classic Southern side dish or appetizer, they pair wonderfully with fried fish, barbecue, or any hearty meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (138g)
- 1/2 cup all-purpose flour (71g, scooped & leveled)
- 2 Tablespoons granulated sugar (25g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Wet Ingredients
- 1 large egg (lightly beaten)
- 3/4 cup buttermilk (169g)
- 1/2 small onion (grated, about 1/4 to 1/3 cup with juices)
For Frying
- Peanut or vegetable oil (enough to fill 2 inches in skillet for frying)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir well to evenly distribute all dry ingredients.
- Combine wet ingredients: In a separate bowl, whisk together the lightly beaten egg and buttermilk until smooth. Add the wet mixture along with the grated onion and its juices to the dry ingredients. Stir gently but thoroughly until the batter is evenly combined without overmixing.
- Heat the oil: Pour enough peanut or vegetable oil to a depth of about 2 inches in a large cast iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 375 degrees Fahrenheit on a digital thermometer, ensuring optimal frying temperature for crisp hush puppies.
- Fry hush puppies: Carefully drop tablespoons of batter into the hot oil using two spoons—use the back of one spoon to push each spoonful off into the oil one at a time. Work in batches, avoiding overcrowding the pan. Fry the hush puppies for 2 to 3 minutes, turning them partway through with a wire spatula, until golden brown and crispy on the outside.
- Drain and cool: Using a slotted spoon, remove the hush puppies from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Monitor the oil temperature between batches, adjusting the heat as needed to maintain a steady 375 degrees Fahrenheit.
Notes
- For extra flavor, finely chopped green onions can be substituted for the grated onion.
- Make sure to maintain the oil temperature at 375°F to achieve perfectly crispy hush puppies without being greasy.
- Use peanut or vegetable oil for a neutral flavor and high smoke point ideal for frying.
- Hush puppies are best served immediately while warm and crispy but can be reheated in an oven to regain crispiness.
- This recipe yields about 6 servings with 6 to 8 hush puppies per serving depending on size.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 31 mg
