Description
This classic hush puppies recipe transforms simple ingredients into golden-brown bites with crispy edges and a fluffy interior. It’s an easy dinner idea and a hearty, family-friendly side that brings pure Southern comfort to the table.
Ingredients
- 1.5 cups (200 g) fine yellow cornmeal, the heart of this dish, providing classic texture and flavor
- 0.5 cup (75 g) all-purpose flour, for structure and a tender crumb
- 2 teaspoons (10 g) baking powder, creates that wonderful light and airy texture
- 1 teaspoon (5 g) granulated sugar, balances savory notes and promotes golden browning
- 1 teaspoon (5 g) fine sea salt, enhances all flavors
- 0.5 teaspoon (2 g) freshly ground black pepper, adds a subtle kick
- 1 cup (250 ml) buttermilk, adds delightful tang and keeps the batter moist (or 1 cup milk plus 1 tablespoon lemon juice or vinegar, rested 5 mins for a quick homemade option)
- 1 large egg, lightly beaten, binds ingredients together for stability
- 0.5 cup (60 g) yellow onion, very finely minced, essential for savory depth
- 0.25 cup (30 g) jalapeño, seeded and finely minced (omit for milder flavor)
- 0.25 cup (30 g) fresh chives, finely chopped, offers a fresh, mild onion note
- 4 cups (1 L) vegetable oil, for deep frying (choose a neutral, high-smoke-point oil for best results)
Instructions
- Prep Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, granulated sugar, fine sea salt, and black pepper until well combined. The mixture should appear uniformly pale.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and lightly beaten egg. Pour this wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are perfectly fine and prevent tough hush puppies.
- Add Aromatics and Rest Batter: Fold in the minced yellow onion, jalapeño, and chives. Let batter rest at room temperature for 10 minutes; this hydrates the cornmeal and ensures a tender interior.
- Heat Oil: Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; oil should shimmer but not smoke. If oil isn’t hot enough, hush puppies will absorb too much oil and be greasy.
- Fry Hush Puppies: Carefully drop 1-tablespoon batter portions into hot oil (350°F or 175°C) using a small spoon or scoop; do not overcrowd. Fry in batches for 3-5 minutes, turning until golden brown and cooked through. They will float when done.
- Drain and Serve: Using a slotted spoon, transfer the fried hush puppies to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt if desired. Serve these delicious morsels immediately while warm.
Notes
For a quick homemade buttermilk option, combine 1 cup milk with 1 tablespoon lemon juice or vinegar and let it rest for 5 minutes. A small cookie scoop ensures uniform hush puppy size and quicker, more even frying. For a healthier twist, try air frying at 375°F (190°C) for 8-12 minutes, though texture will vary. If hush puppies absorb too much oil, the oil is too cool (wait for 350°F). If they fall apart, the batter is likely too wet or overmixed; ensure resting, or add 1 tablespoon cornmeal or flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4 pieces
- Calories: 300 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: hush puppies, easy dinner, side dish, Southern comfort, fried, cornmeal, crispy, fluffy, family-friendly