Hush puppies are a classic southern inspired side dish of deep-fried cornmeal dough balls. This easy recipe is loaded with flavor and fun for the whole family.
It all started circa 1996 in Arkansas. My love for hush puppies.
For a number of years, my whole huge family would meet in Fayetteville, Arkansas for a family reunion.
Each year, we would go to the Catfish Hole, where we were served an endless supply of hushpuppies alongside our fish fry. Bottomless hushpuppies? Don’t mind if I do.
Out here on the west side of the country, hush puppies are nowhere to be found. Only mythical whisperings are told by those who have spent time in Arkansas, North Carolina or South Carolina and have migrated to tell the tale.
So each year, I found myself more and more excited for our family reunions. Not just because I enjoyed catching up with extended family, but also: hush puppies.
Well, this easy homemade version is simple to prepare and results in the best appetizer!
Plus, You don’t have to own a deep fryer to prepare them.
In case you aren’t familiar…
What Are Hush Puppies?:
Southern hush puppies are deep fried little balls of dough made with cornmeal that taste like fried cornbread or a cornmeal fritter. This southern-style classic is a real treat!
At a minimum, all we need is cornmeal, all-purpose flour, milk, eggs, baking powder and baking soda to make a simple batter.
I enjoy adding goodies like onion, garlic powder, sugar, salt and pepper to enhance the flavor for the absolute best hush puppies.
Some people use a different ratio of cornmeal to flour depending on the texture they prefer. If you prefer a grittier texture, use more cornmeal. If you prefer a cakier texture, use more all-purpose flour.
Why Do They Call it A Hush Puppy?:
Where did hush puppies get their name? The origin of hush puppies is traced back to the Carolinas (or Southern United States). Small dollops of cornmeal batter were fried up in hot oil and fed to dogs in order to “hush the puppies.”
In other words, this delicacy was often used to placate household pets.
Sometimes referred to as red horse bread, they are also named from the red horse fish from the rivers of South Carolina.
If the interesting history isn’t enticing, take my word about their objective deliciousness.
What are hush puppies made of? Let’s find out.
Ingredients for Hush Puppies:
Cornmeal: The main ingredient in hush puppies is corn meal. I recommend using a medium grind or fine grind, but coarse corn meal works too.
All-Purpose Flour: Combined with cornmeal, all-purpose flour brings a soft and light texture to ensure the inside of these perfect treats is absolutely mouth-watering divine.
To make gluten-free hush huppies, use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
Buttermilk: Buttermilk serves a crucial role in homemade hush puppies recipes. It is the liquid that brings all the dry ingredients together. It also brings some rich and creamy flavor.
Baking Soda and Baking Powder: The leavening agents here. Baking powder and baking soda are used to generate a light and fluffy texture on the inside with an amazing crisp on the outside.
Green Onions: A classic hush puppies recipe includes finely chopped yellow onion, but I like using green onion instead. Either one work.
Cane Sugar: A little sugar adds sweetness, which makes them taste even better.
Large Eggs: Some homemade hush puppy recipes don’t include eggs but I find one or two eggs brings the best texture.
Garlic Powder, Paprika, Sea Salt, Black Pepper: The seasonings used in hush puppy batter to add some flavor. Skip the garlic powder and paprika if you’d like.
Onion powder is great here too. Add cayenne pepper for a little kick if you’d like.
Vegetable Oil, Canola Oil, or Avocado Oil: Pick your favorite high temperature cooking oil to fry the hush puppies. My preference is avocado oil.
I don’t recommend using olive oil, as it burns at a low temperature.
These simple ingredients are accessible at all grocery stores.
This traditional hush puppy recipe is one of those southern favorites the whole family can’t help but love.
How to Make Hush Puppies:
Add all of the dry ingredients to a large bowl and and whisk to combine. This includes the cornmeal, flour, baking powder, baking soda, garlic powder, paprika, sea salt, and cane sugar.
Add the wet ingredients (onion, buttermilk, and beaten egg) to the dry mixture. Mix until combined.
In a large saucepan or a heavy-bottomed pot, heat about 3 – 4 cups of canola oil to 350 degrees. A Dutch oven or large cast iron skillet works great.
Using your hands (or a small cookie scoop), form balls. A tablespoon worth of dough works great. Carefully drop the dough balls in the hot oil with a heat resistant slotted spoon.
Hushpuppies are ready when they are golden brown and reach your desired level of crisp. Frying only takes a minute or two.
Move the cooked hush puppies to a paper towel-lined plate or baking sheet covered with paper towels. Continue the process until all of the batter is used up.
Serve alongside your main dish with tartar sauce and enjoy!
Store leftover hush puppies in an airtight container in the refrigerator for up to 5 days. For the best results, reheat them in the air fryer or in the oven to try to get the crisp back.
Recipe Tips:
- Fry 3 to 6 at a time in a single layer. Ensure the hush puppies have plenty of space.
- The best temperature range for deep frying is between 350 and 375 degrees Fahrenheit. Use a thermometer to check the temperature. Otherwise, test the oil temperature by starting with one hush puppy. Observe how active the oil is. Adjust the temperature up or down accordingly. This may take a few adjustments throughout the cooking process.
- The oil should bubble around the hushpuppies and should naturally turn them in circles. This evenly cooks them and creates a nice crispy outside.
- For the best results, serve fresh off the fryer. Similar to other fried foods like French fries, hush puppies lose their incredible texture after sitting in the refrigerator.
The best part about these wonderful crispy bites is they are fun and easy to make and everyone loves them!
You may need to double the recipe depending on how many people you’re feeding because you will likely need more hush puppies than you’d think!
More Appetizer Recipes:
- Cream Cheese Stuffed Baby Bell Peppers
- Bang Bang Shrimp
- Gluten-Free Crab Cakes
- Zucchini Fritters with Herb Garlic Aioli
- Smoked Chicken Wings
Hush puppies all day every day!
Hush Puppies
Ingredients
- 1 1/2 cup cornmeal fine grind or medium grind
- 1/2 cup all-purpose flour or gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 1/2 tsp sea salt
- 2-3 Tbsp cane sugar or coconut sugar
- 3 stalks green onion finely chopped
- 2/3 cup buttermilk or cream
- 2 large eggs lightly beaten
- 3 cups avocado oil for frying
Instructions
- In a large mixing bowl, add all dry ingredients and whisk to combine.
- Add the onion, buttermilk and eggs to the dry mixture and mix until combined.
- In a large thick-bottomed pot or saucepan, heat about 3 – 4 cups of high temperature cooking oil to 350 degrees.
- Using your hands, form balls (about a tablespoon worth of dough works great) and carefully drop them in the hot oil with a heat resistant spoon. The oil should bubble around the hushpuppies and should naturally turn them in circles, evenly cooking them and creating a nice crispy outside. This only takes a minute or two or until golden brown/desired level of crisp. Fry 3 to 6 at a time so that the puppies have plenty of space.
