Classic Southern Hush Puppies: Crispy Cornmeal Fritters That Satisfy Every Time

Southern-Style Crispy Golden Hush Puppies: A Classic Cornmeal Delight

There’s nothing quite like biting into perfectly fried hush puppies – those golden, crispy cornmeal fritters that are crisp on the outside and tender on the inside. This Southern classic has been gracing dinner tables, fish fries, and barbecues for generations, and for good reason! They’re incredibly satisfying and surprisingly simple to make at home.

What Are Hush Puppies?

Hush puppies are beloved Southern cornmeal fritters traditionally served alongside fried fish, seafood platters, or barbecue. Legend has it that the name comes from fishermen or hunters who would fry up cornmeal batter to “hush the puppies” who were begging for food while they cooked their catch. Whether that story is true or not, these crispy golden bites have become an iconic Southern comfort food.

Why You’ll Love These Homemade Hush Puppies

• Perfectly balanced flavor – Not too sweet, not too savory
• Crispy exterior with a soft, tender interior
• Quick preparation – Ready in just 25 minutes
• Crowd-pleasing appetizer that disappears quickly
• Authentic Southern taste that transports you straight to a coastal fish fry

Key Ingredients for Perfect Hush Puppies

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup finely diced onion
• 1 cup buttermilk
• 2 large eggs, beaten
• 1 quart vegetable oil for frying

Kitchen Equipment You’ll Need

• Deep heavy-bottomed pot or Dutch oven
• Candy/deep-fry thermometer
• Large mixing bowl
• Measuring cups and spoons
• Slotted spoon
• Paper towel-lined plate for draining

How to Make Southern Hush Puppies From Scratch

1. Heat oil in a deep, heavy pot or Dutch oven to 365°F (185°C). Use a candy/deep-fry thermometer to monitor the temperature.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Whisk thoroughly to ensure even distribution.
3. Add the diced onion to the dry ingredients and stir to coat.
4. In a separate bowl, whisk together the buttermilk and beaten eggs until well combined.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix – a few lumps are perfectly fine.
6. Allow the batter to rest for 5 minutes while the oil reaches the proper temperature.
7. Using a tablespoon or small cookie scoop, carefully drop rounded spoonfuls of batter into the hot oil, working in batches of 5-6 hush puppies at a time.
8. Fry for 2-3 minutes, turning occasionally with a slotted spoon, until the hush puppies are golden brown on all sides.
9. Remove with a slotted spoon and drain on a paper towel-lined plate.
10. Serve hot for the best taste and texture.

Pro Tips for Perfect Hush Puppies

• Oil temperature is crucial – Too cool and they’ll be greasy; too hot and they’ll burn outside before cooking inside
• Don’t overcrowd the pot – This drops the oil temperature and leads to soggy puppies
• Test one first – Cook a single hush puppy to check if your batter consistency and oil temperature are right
• Rest the batter – Letting it sit for a few minutes allows the leavening agents to activate
• Use a cookie scoop for uniform size and cooking time

Delicious Variations to Try

Jalapeño Cheese Hush Puppies

Add 1/4 cup diced jalapeños and 1/2 cup shredded cheddar cheese to the batter for a spicy kick.

Cajun-Style Hush Puppies

Incorporate 1 tablespoon of Cajun seasoning and 2 tablespoons of finely chopped bell pepper for a Louisiana twist.

Sweet Corn Hush Puppies

Mix in 1/2 cup of fresh corn kernels for added texture and sweetness.

Garlic Herb Hush Puppies

Add 2 cloves of minced garlic and 1 tablespoon of fresh herbs like parsley, chives, or thyme.

Perfect Pairings for Hush Puppies

• Dipping sauces: Tartar sauce, remoulade, honey butter, or spicy mayo
• Main dishes: Fried catfish, shrimp, barbecue ribs, or pulled pork
• Sides: Coleslaw, collard greens, or mac and cheese
• Beverages: Sweet tea, lemonade, or a cold beer

Storage and Reheating Instructions

While hush puppies are best enjoyed fresh from the fryer, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for 7-10 minutes until heated through and crispy again. Avoid microwaving as it can make them soggy.

Nutritional Information

Each serving of these delicious hush puppies contains approximately:

• Calories: 277 kcal
• Carbohydrates: 37 g
• Protein: 5 g
• Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 47 mg
• Sodium: 407 mg
• Sugar: 13 g
• Fiber: 2 g

Frequently Asked Questions About Hush Puppies

Why are my hush puppies falling apart in the oil?

This usually happens when the batter is too wet. Add a tablespoon or two more of cornmeal to achieve a thicker consistency.

Can I make the batter ahead of time?

The batter can be made up to 30 minutes in advance, but the leavening agents will lose effectiveness if left too long.

Can I bake hush puppies instead of frying?

While traditional hush puppies are fried, you can bake them at 425°F for about 15 minutes. They won’t be quite as crispy but still delicious.

What’s the best oil for frying hush puppies?

Vegetable oil, canola oil, or peanut oil all work well due to their high smoke points and neutral flavors.

Why Homemade Hush Puppies Are Worth Making

Once you’ve tasted homemade hush puppies, the frozen kind simply won’t compare. Their golden, crispy exterior giving way to a tender, slightly sweet interior creates a perfect bite that will have everyone asking for more. Whether served as an appetizer or alongside your favorite Southern main course, these cornmeal delights are sure to become a family favorite!

Recipe inspired by Vicki’s Hush Puppies