Southern Hush Puppies
Enjoy authentic Southern Hush Puppies that are golden, crispy, and tender in every bite. Infused with sweet onions and a hint of jalapeño, these bite-sized treats are simple to make, perfect for serving alongside seafood, barbecue, or as a flavorful snack. High in fiber and protein, they’re a satisfying addition to any meal.
Equipment
- Large mixing bowl (1)
- Measuring cups – set
- Measuring Spoons (set)
- Knife (1)
- Cutting Board (1)
- Large Dutch oven or cast iron skillet – 1
- Frying thermometer – 1 (optional but recommended)
- Wire baking rack – 1
- Baking sheet (1)
- Paper towels – as needed
- Cookie scoop or tablespoon – 1
Ingredients
- 1 ½ cups self-rising cornmeal yellow or white
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon Creole or Cajun seasoning
- ½ cup buttermilk
- 1 large egg beaten
- 1 small yellow onion finely diced
- 1 large jalapeño deseeded and finely diced
- 4 cups canola oil or avocado/peanut oil for frying
Instructions
- Preheat and Prepare Warm Station: Start by preheating your oven to 200°F (93°C) to keep your hush puppies warm after frying. Line a baking sheet with paper towels and place a wire rack on top. This setup will allow your hush puppies to stay crispy while you finish frying all batches. Setting this warm station early ensures your hush puppies remain piping hot and tender when served.
- Combine Dry Ingredients: In a large mixing bowl, add 1 ½ cups self-rising cornmeal, ½ cup all-purpose flour, 1 tablespoon sugar, and 1 teaspoon Creole seasoning. Whisk gently until evenly combined. This step ensures that the cornmeal and flour are well distributed and the seasoning is uniform, which will give your hush puppies consistent flavor and texture.
- Incorporate Wet Ingredients: Create a well in the center of your dry mixture. Add ½ cup buttermilk, 1 beaten egg, finely diced yellow onion, and deseeded, finely diced jalapeño. Using a spatula or wooden spoon, fold the ingredients together gently until just combined. The batter should be slightly lumpy; do not overmix, or your hush puppies may turn dense instead of tender and fluffy. Let the batter rest for 5 minutes to allow the cornmeal to hydrate, which improves texture.
- Heat Oil for Frying: Pour 3–4 cups of canola oil (or alternative like avocado or peanut oil) into a large Dutch oven or heavy-bottomed skillet to create 1–1 ½ inches of oil depth. Heat over medium-high heat. To test readiness, sprinkle a tiny pinch of cornmeal into the oil—it should sizzle immediately. If using a frying thermometer, aim for 365°F (185°C). Proper oil temperature is key for achieving golden, crisp exteriors without greasy interiors.
- Scoop and Drop Batter: Use a cookie scoop or tablespoon to portion the batter, about 1–1 ½ tablespoons per hush puppy. Carefully drop them into the hot oil in batches of 8–10, leaving space between each so they fry evenly. Crowding the pan will lower the oil temperature and result in soggy hush puppies.
- Fry Until Golden Brown: Allow the hush puppies to fry for 2–3 minutes, turning them gently with a slotted spoon or tongs to ensure even browning on all sides. Adjust the heat as needed—reduce slightly if the first batch browns too quickly or increase slightly if frying is too slow. Achieving a deep golden color is essential for both flavor and texture.
- Drain and Keep Warm: Using a slotted spoon, transfer the fried hush puppies to the prepared wire rack and baking sheet. Place them in the preheated oven to stay warm while you fry the remaining batches. This method keeps the hush puppies crispy without letting them sit in excess oil.
- Repeat Frying Process: Continue frying the remaining batter in batches, making sure the oil returns to the correct temperature before adding the next set. Repeat steps 5–7 until all hush puppies are cooked. Maintaining consistent oil temperature and spacing is crucial for even, golden results.
- Serve Hot and Enjoy: Once all batches are fried and kept warm, transfer the hush puppies to a serving plate. Serve immediately while crispy on the outside, tender and fluffy on the inside. These hush puppies pair wonderfully with fried fish, barbecue, or a simple dipping sauce, making them a versatile side or snack for any meal.
- Optional: Make-Ahead and Reheating Tips: If preparing in advance, allow cooked hush puppies to cool completely before storing in an airtight container in the refrigerator for 2–3 days or in the freezer for 2–3 months. Reheat in a preheated oven at 350°F (175°C) for 5–10 minutes to restore crispiness.
Notes
- Avoid overmixing the batter; it should remain slightly lumpy for tender hush puppies.
- Allow the batter to rest for at least 5 minutes to let the cornmeal absorb moisture.
- Fry at the correct temperature (around 365°F / 185°C) to ensure golden, crisp exteriors.
- Do not overcrowd the pan—this lowers the oil temperature and results in greasy hush puppies.
- Use neutral oils with high smoke points, such as canola, peanut, or avocado oil.
- Drain fried hush puppies on a wire rack rather than paper towels to keep them crisp.
- Leftovers can be refrigerated for 2–3 days or frozen for up to 3 months.
