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Southern Hush Puppies
Sana Yousaf

Southern Hush Puppies Recipe

Crispy, golden Southern hush puppies made with cornmeal and buttermilk, perfect as a side for seafood, BBQ, or any Southern meal. These savory fritters are quick to whip up and packed with flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10
Course: Side Dish
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal or white cornmeal for a milder flavor
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar optional, for a touch of sweetness
  • 1 large egg
  • ¾ cup buttermilk or milk + 1 tsp vinegar for a substitute
  • ¼ cup finely diced onion or 1 tsp onion powder for a smoother texture
  • 2 tbsp melted butter or vegetable oil for a dairy-free option
  • Vegetable oil for frying about 2-3 cups, depending on pan size

Method
 

  1. Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
  2. Combine the wet ingredients: In a separate bowl, beat the egg, then stir in buttermilk, diced onion, and melted butter until smooth.
  3. Form the batter: Gently whisk the dry ingredients until they are barely incorporated after adding the wet components. Although thick, the batter should be scoopable. Avoid overmixing to keep the hush puppies tender.
  4. Heat the oil: In a deep skillet or Dutch oven, pour enough vegetable oil to reach a depth of about 2 inches. Heat to 350°F (use a thermometer for accuracy).
  5. Fry the hush puppies: Using a small cookie scoop or spoon, drop tablespoon-sized portions of batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, 2 to 3 minutes per side.
  6. Drain and serve: Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Serve hot with tartar sauce, remoulade, or a sprinkle of sea salt.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispiness.
  • Make It Spicy: Add 1-2 tsp chopped jalapeños or ½ tsp cayenne pepper to the batter for a kick.
  • Gluten-Free Option: Use certified gluten-free cornmeal, as the recipe is naturally gluten-free otherwise.
  • Vegan Swap: Substitute buttermilk with plant-based milk + vinegar, use a flax egg (1 tbsp flaxseed + 3 tbsp water), and replace butter with vegetable oil.
  • Baking Option: Preheat oven to 425°F, scoop batter onto a parchment-lined baking sheet, brush with oil, and bake for 12-15 minutes, flipping halfway.
  • Freezing Batter: Freeze batter in an airtight container for up to 3 months. Thaw in the fridge overnight and stir before frying.

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