These hush puppies are truly the best ever – crispy on the outside, tender on the inside, and bursting with sweet cornbread flavor, a hint of fresh jalapeño, and savory onion. This easy hush puppies recipe is quick to prepare, making these golden brown delights a perfect side dish or appetizer for any meal, especially your next fish fry!
A plate of golden hush puppies with a creamy dipping sauce.
Hush puppies are a beloved staple of Southern cuisine, and they are especially fantastic alongside fried catfish or other seafood dishes. While tartar sauce is classic, you might want to try a zesty Louisiana Comeback Sauce or a creamy Remoulade Sauce for dipping these irresistible Southern hush puppies. Both offer a delightful tang that perfectly complements the sweetness of the cornmeal.
At our house, we’re big fans of a creamy Remoulade Sauce for dipping. Its slightly sweet flavor, thanks to fresh herbs, a touch of horseradish, and spicy mustard, makes it an amazing pairing with these warm hush puppies.
The Charming Tale Behind the Hush Puppy Name
The story goes that hush puppies got their unique name back when fishermen were cooking their daily catch. To quiet their barking dogs, they’d fry up spoonfuls of cornmeal batter and toss them to their pups – hence, “hush puppies”! It’s a clever and charming origin for these deep-fried fritters.
Luckily for us, humans started enjoying these tasty snacks too! These little fried dough balls are incredibly versatile. They’re not just for fish fries anymore; they’re a delicious snack, appetizer, or side dish for all sorts of meals.
Finding truly great hush puppies can sometimes be a gamble. Consistency isn’t always guaranteed at every restaurant or fast food spot. But with this hush puppy recipe, you can achieve perfect results every time. The key is using a cornmeal mix, or the simple substitute we’ll share below.
Simple Ingredients for Homemade Hush Puppies
This easy hush puppies recipe calls for just a handful of simple ingredients, plus cooking oil, most of which you probably already have in your pantry:
- White cornmeal mix: This is essential for that classic hush puppy texture and flavor. The mix already includes leavening agents, simplifying the recipe.
- Granulated sugar: Just a touch of sweetness to balance the savory flavors.
- Fresh onion: Adds a wonderful savory bite and aroma. Finely chopped for even distribution.
- Fresh jalapeño pepper: Seeded and finely chopped for a mild kick. Keep some seeds if you prefer a spicier hush puppy!
- Egg: Acts as a binder and adds moisture to the batter.
- Buttermilk: The secret to tender and slightly tangy hush puppies. It adds richness and moisture.
- Canola oil: A great choice for frying due to its neutral flavor and high smoke point.
Close up of hush puppy ingredients including cornmeal mix, jalapeño, and buttermilk.
Step-by-Step Guide to Making the Best Hush Puppies
This straightforward recipe ensures success every time. Whenever we’re craving a Southern treat, this hush puppy recipe is the answer. The thought of biting into those hot, crispy, flavorful little balls of cornbread is simply irresistible!
First, finely chop the onion and jalapeño pepper. A sharp knife works perfectly, but a food chopper can make quick work of it and ensure a fine, even texture.
Now, let’s make the batter.
- In a large bowl, combine the white cornmeal mix, sugar, chopped onions, and jalapeño peppers. Stir to combine the dry ingredients.
- Add the wet ingredients: egg and buttermilk. Stir gently until just blended. Be careful not to overmix – a slightly lumpy batter is perfectly fine.
- For extra flavor and texture, feel free to stir in additions like corn kernels, chopped okra, shredded cheese, or crumbled bacon. Get creative!
- For best results, let the cornmeal batter rest in the refrigerator for about 30 minutes before frying. This allows the cornmeal to fully absorb the liquid and helps the hush puppies hold their shape.
Time to fry!
- Heat the canola oil to 375°F (190°C) in a deep fryer or a large, heavy-bottomed pot like a Dutch oven. Use a thermometer to ensure the oil is at the correct temperature.
- Using a rounded teaspoon or a small cookie scoop, drop spoonfuls of batter into the hot oil. Don’t overcrowd the pot – fry in small batches to maintain the oil temperature.
- Fry for 2-3 minutes per side, or until the hush puppies are golden brown and cooked through. They should float to the surface when done.
- Remove the hush puppies with a slotted spoon or frying basket and place them on a sheet pan lined with paper towels to drain excess oil.
- Let them cool slightly before serving and enjoying their crispy, cornbready goodness!
Helpful Hints for Perfect Hush Puppies
- Spice Handling: Wear gloves when handling jalapeño peppers, especially when removing seeds and membranes. Jalapeño oil can cause skin irritation – learn from experience!
- Cornmeal Mix Substitute: If you don’t have white cornmeal mix, you can easily make your own! For 2 cups of mix, combine 1 ½ cups regular white or yellow cornmeal, 6 tablespoons all-purpose flour, 2 tablespoons baking powder, and ½ teaspoon salt.
- Reheating: Reheat leftover hush puppies in an air fryer for a fantastic crispy texture that’s almost as good as fresh-fried.
Ingredient Swaps
- Cornmeal Mix Variations: Yellow cornmeal mix can be used instead of white cornmeal mix. The flavor is similar, with white cornmeal mix being slightly lighter in texture.
- Buttermilk Substitute: No buttermilk on hand? No problem! Make a quick substitute by stirring 1 tablespoon of vinegar into 1 cup of milk (dairy or non-dairy like coconut milk). Let it sit for a few minutes to thicken before using.
- Oil Options: Vegetable oil is a fine substitute for canola oil if needed.
Delicious Hush Puppy Variations
- Flavor Boosters: Get creative and stir in about ½ cup of your favorite additions to the batter. Try cut or cream-style corn, shredded cheese, chopped okra, crispy bacon bits, or sliced green onions.
Storage Tips
- Batter Storage: Unfried batter can be stored in an airtight container in the refrigerator for up to 24 hours.
- Freezing Batter: For longer storage, freeze leftover batter. Thaw completely before deep frying.
- Leftover Hush Puppies: Store fried hush puppies in an airtight container in the refrigerator. Reheat them in an air fryer, microwave, or a 400°F (200°C) oven until heated through and crispy.
Kitchen Tools That Make Hush Puppies Easy
A few handy kitchen appliances can make this recipe even easier:
- Food Chopper: A Kitchen-Aid 3.5-cup food chopper is perfect for quickly and finely chopping onions and jalapeños. It’s compact, easy to clean, and makes prep work a breeze.
- Deep Fryer: A T-Fal Ultimate EZ Clean Deep Fryer simplifies frying and cleanup. It maintains a consistent oil temperature and has a built-in oil filtration system for easy reuse and disposal of oil.
These tools are not only helpful for making hush puppies but are also great additions to any kitchen and make wonderful gifts!
Top Tip for Hush Puppy Success
Chilling the batter in the refrigerator for at least 30 minutes, or even up to 12 hours, is key. Cold batter helps the hush puppies hold their shape when they hit the hot oil, preventing them from spreading too much. So, plan ahead and chill that dough!
Frequently Asked Questions About Hush Puppies
What exactly is a hush puppy?
Hush puppies are a classic Southern side dish – deep-fried balls of savory cornmeal batter. They are traditionally served with fried fish and other seafood dishes and are a type of quick bread.
What makes the perfect hush puppy?
The ideal hush puppy is crispy on the outside and wonderfully light and tender on the inside. They should have a delicious balance of sweet cornbread flavor, savory onion notes, and a subtle hint of fresh jalapeño.
How are hush puppies made?
Making hush puppies involves creating a simple batter of cornmeal mix, onion, egg, and buttermilk. This batter is then deep-fried in hot oil until golden brown and cooked through.
Recipes to Serve with Hush Puppies
Looking for more quick bread recipes or perfect pairings for your homemade hush puppies? Try these:
Serving Suggestions
Hush puppies are fantastic with these dishes:
Print Recipe
Ingredients
Units: US Customary | Scale: 1x
Basic Recipe
- 2 cups white cornmeal mix
- 1 ½ tablespoons granulated sugar
- ½ cup onion, finely processed
- 3 tablespoons jalapeño pepper, finely chopped (about 1 pepper)
- 1 large egg
- ¾ cups buttermilk
- 64 ounces canola oil, for frying
Instructions
- In a medium bowl, whisk together cornmeal mix and sugar.
- Stir in the finely chopped onion and jalapeño pepper until well combined.
- Add the egg and buttermilk. Stir until just incorporated; do not overmix.
- Refrigerate the batter for at least 30 minutes.
- Heat canola oil to 375°F (190°C) in a deep fryer or heavy pot.
- Scoop rounded teaspoons of batter into the hot oil, or use a small cookie scoop for golf ball-sized hush puppies. Fry in batches for 2-3 minutes per side, until golden brown.
- Drain on paper towels on a baking sheet.
- Let cool slightly before serving.
Recipe Notes
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Cornmeal Mix Substitute: For 2 cups white cornmeal mix, use 1 ½ cups regular white cornmeal, 6 tablespoons all-purpose flour, 2 tablespoons baking powder, and ½ teaspoon salt.
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Flavor Variations: Stir in ½ cup of your favorite additions to the batter, such as corn, seafood, cheese, or okra.
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Dipping Sauces: Serve with butter or dipping sauces like Homemade Ranch Dressing, Remoulade Sauce, or Louisiana Comeback Sauce.
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Make Ahead: Batter can be made up to 12 hours in advance and stored in the refrigerator.
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Author: Louisiana Woman
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Prep Time: 35 minutes
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Cook Time: 4-6 minutes
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Category: Side Dish / Appetizer
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Method: Frying
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Cuisine: American
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