homemade hush puppies recipe

Written ByJenny Smyth Posted on
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The Best homemade hush puppies recipe

I’ve been making homemade hush puppies for years, and they’re still a staple in our household. The dish originated in the Southern United States, where it was served as a side to fried seafood and other meats.

The name ‘hush puppy’ is believed to come from the practice of feeding dogs these tasty treats to keep them quiet while their owners were fishing or hunting. My kids love helping me make these hush puppies, and they’re so easy to prepare that even my youngest child can get involved.

We start by mixing together cornmeal, flour, and spices, then slowly adding in buttermilk to create a thick batter. The key to making great hush puppies is to not overmix the batter, as this will create a dense and heavy texture.

Once we have our batter ready, we drop it by spoonfuls into hot oil and fry until they’re golden brown. The result is a crispy exterior giving way to a soft and fluffy interior – it’s absolutely delicious!

One of the best things about hush puppies is that they can be made ahead of time and reheated when needed. Simply place them on a baking sheet and bake in the oven until warmed through.

Homemade Hush Puppies

4.9 from 1633 votes

Homemade Hush Puppies are crispy on the outside and soft on the inside. They are a delicious side dish that pairs perfectly with seafood or as a snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups cornmeal
1 1/2 cups buttermilk
1 large egg
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 cup finely chopped onion
2 green onions, finely chopped
1/2 cup chopped fresh cilantro

For Frying

Vegetable oil for frying

👨‍🍳Directions

1In a large mixing bowl, combine cornmeal, baking powder, salt, baking soda, garlic powder, onion powder, paprika, and cayenne pepper.
2Mix well to ensure all dry ingredients are evenly distributed.
3In a separate bowl, whisk together buttermilk and egg until well combined.
4Gradually pour the wet ingredients into the dry ingredients, stirring just until the batter is moistened and no dry spots remain.
5Fold in the chopped onion, green onions, and cilantro.
6Heat about 2 inches of vegetable oil in a deep fryer or a deep skillet to 350°F.
7Use a deep-fry thermometer to monitor the temperature.
8Once the oil reaches the desired temperature, carefully drop rounded tablespoons of batter into the hot oil, being careful not to overcrowd the pan.
9Fry the hush puppies for about 2-3 minutes on each side, or until they are golden brown and crispy.
10Use a slotted spoon to flip them gently.
11Once done, remove the hush puppies from the oil and place them on paper towels to drain excess oil.
12Serve the hush puppies hot with your favorite dipping sauce, such as tartar sauce or remoulade.
13Enjoy them as a side dish with seafood or as a tasty snack.

🔧Equipment

Mixing bowl
Whisk
Deep fryer or deep skillet
Slotted spoon
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add 1/2 tsp of hot sauce to the batter for a spicy kick. For a healthier option, you can bake the hush puppies at 425°F for about 10-12 minutes, or until golden brown.

Homemade hush puppies are a delicious and versatile dish that can be enjoyed in many different ways. They are a perfect side dish for any fish fry or BBQ, and they can also be served as a snack on their own. You can store leftover hush puppies in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in the oven or air fryer at 350 degrees Fahrenheit for 5-10 minutes, or until crispy. Serve them with your favorite dipping sauce, such as honey or hot sauce. I always make sure to have hush puppies on hand for family gatherings and holidays.

They are a crowd-pleaser and always a hit with both kids and adults. I love making them from scratch because it allows me to control the ingredients and ensure that they are healthy and delicious. Plus, they are so easy to make and can be customized to your liking.

Try making homemade hush puppies today and see for yourself how delicious they can be.

❓ Frequently Asked Questions About Hush Puppies

1. What is the best type of cornmeal to use for hush puppies?

The best type of cornmeal to use for hush puppies is stone-ground cornmeal, which has a coarser texture than fine or medium grind cornmeal.

2. Can I use all-purpose flour instead of cornmeal?

While you can use all-purpose flour as a substitute for some of the cornmeal, it’s not ideal for making traditional hush puppies.

3. How do I store leftover hush puppies?

Leftover hush puppies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

4. Can I make hush puppies without buttermilk?

You can make hush puppies without buttermilk by substituting with regular milk or a non-dairy milk alternative.

5. Why do my hush puppies always turn out dense and heavy?

This could be due to overmixing the batter or not using enough buttermilk – try adjusting your technique and see if that improves the texture!

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