Hush Puppies Southern Classic

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Hush puppies are crispy, golden cornmeal fritters deeply rooted in Southern American cooking. Traditionally served alongside fried catfish or shrimp, these bite-sized treats are crisp on the outside and tender within, with a subtle onion sweetness. They're a beloved staple at fish fries, BBQ joints, and coastal gatherings throughout the American South.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 5 gSugar
• 8 gProtein
• 620 mgSodium
• 280 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the batter

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup finely minced yellow onion
• 2 tablespoons chopped green onion

For frying

• 3 cups peanut or vegetable oil, for frying

Directions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper until evenly combined.
2. In a separate bowl, lightly beat the egg, then whisk in the buttermilk, yellow onion, and green onion until just blended.
3. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined; the batter should be thick and slightly lumpy, do not overmix.
4. Heat the oil in a heavy-bottomed pot or deep skillet to 360°F (182°C), using a thermometer to maintain an accurate temperature throughout frying.
5. Using a small cookie scoop or two spoons, carefully drop rounded tablespoon-sized portions of batter into the hot oil, working in batches of 6 to 8 pieces to avoid crowding.
6. Fry the hush puppies for 3 to 4 minutes, turning occasionally, until deeply golden brown and cooked through; they should float and rotate on their own.
7. Remove with a slotted spoon and drain on a wire rack set over a sheet pan (not paper towels, which can make them soggy). Keep warm in a 200°F oven while frying the remaining batches.
8. Serve immediately while hot and crispy, ideally alongside fried fish, shrimp, or a bowl of tangy remoulade or honey butter.

Cook’s Notes

• Oil temperature is critical: if it drops below 350°F the hush puppies absorb excess oil and turn greasy; if it climbs above 375°F they brown before cooking through.
• For extra heat, fold in 1 finely minced jalapeño or a pinch of cayenne with the wet ingredients.
• Do not overmix the batter; a few lumps ensure a tender, cake-like interior rather than a dense one.
• Use a wire rack for draining instead of paper towels to preserve the crisp shell on every piece.
• Hush puppies are best eaten within 15 minutes of frying; reheating in a 375°F oven for 4 minutes restores crispness if needed.

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