Southern Hush Puppies
Golden, crispy, and irresistibly fluffy on the inside, these Southern Hush Puppies are a quick and flavorful side dish that perfectly complements any Southern-style meal. Made with seasoned cornmeal batter and fried to perfection in just minutes, they're a satisfying comfort food that’s both easy and crowd-pleasing.
Equipment
- 1 Large Skillet (for frying oil)
- 1 Mixing Bowl (medium-sized)
- 1 Metal Strainer or Spider Strainer
- 1 Cookie Scoop or Teaspoon (rounded scoops)
- 1 Thermometer (for monitoring oil temperature)
- Paper Towels (for draining fried hush puppies)
Ingredients
- Oil for frying (vegetable, canola, or peanut oil work well)
- ¾ cup all-purpose flour
- ¾ cup finely ground yellow cornmeal
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked or sweet paprika
- ¼ teaspoon black pepper
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons cold unsalted butter cut into small cubes
- Tartar sauce for serving (optional)
Instructions
- Heat the Oil for Frying: Pour oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Set over medium heat and bring the oil temperature up to 365°F (185°C). Use a thermometer for accuracy to prevent under- or over-frying.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and black pepper until evenly combined. This blend creates a flavorful and balanced base.
- Incorporate the Wet Ingredients: Crack the egg into the bowl and pour in the buttermilk. Gently fold the wet ingredients into the dry until just combined. Avoid overmixing—some small lumps are fine.
- Add Butter for Flaky Texture: Drop in the cold butter cubes and stir gently to distribute them throughout the batter. The cold butter will melt as the hush puppies cook, giving the interior a tender, fluffy texture.
- Drop Batter and Fry Until Golden: Using a small cookie scoop or a rounded teaspoon, carefully spoon the batter into the hot oil. Work in batches to avoid overcrowding the pan. Fry each hush puppy for 2 to 3 minutes, turning occasionally, until golden brown and crispy on all sides.
- Drain and Serve Hot: Use a spider strainer or slotted spoon to transfer the cooked hush puppies onto a plate lined with paper towels. Let them drain briefly, then serve warm with tartar sauce or your favorite dipping sauce.
Notes
- Make It Spicy: Add a pinch of cayenne pepper or finely chopped jalapeños to the batter for a spicier version.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let sit for 5 minutes before using.
- Uniform Size Matters: Using a cookie scoop ensures even frying and consistent texture—important for batch cooking.
- Don’t Overcrowd: Fry in small batches to keep the oil temperature stable and the hush puppies crispy.
- Freezer Friendly: Leftover hush puppies can be frozen. Reheat in an oven or air fryer at 375°F for 6–8 minutes for best results.
