If you’ve ever craved a crispy, golden bite that perfectly balances sweetness and a hint of savory onion, you’re going to fall head over heels for this Homemade Hush Puppies Recipe. These little fried cornmeal balls are the ultimate comfort food with a crisp exterior and tender, flavorful inside that pairs brilliantly with seafood or just as a snack. Making them from scratch is surprisingly simple, and once you try this recipe, you’ll want to make them a regular feature at your table.
Ingredients You’ll Need
The ingredients for this Homemade Hush Puppies Recipe are straightforward yet crucial, each one playing a role in delivering the perfect texture, flavor, and color. From the golden cornmeal providing the signature crunch to the sweet onion adding that irresistible aroma, these basics come together effortlessly.
- 1 cup ground cornmeal (156 grams): The foundation for that classic crisp and hearty texture.
- ⅓ cup all-purpose flour (40 grams): Helps bind the batter and create a light bite.
- 1 tablespoon granulated sugar (13 grams): Adds a touch of sweetness to balance out the savory notes.
- 1 teaspoon baking powder (4 grams): Gives the hush puppies a light, fluffy texture by helping them rise during frying.
- ½ teaspoon baking soda (3 grams): Works with the buttermilk for perfect leavening.
- ½ teaspoon kosher salt: Enhances all the flavors without overpowering.
- ¾ cup buttermilk (170 grams, room temperature): Provides tang and moisture, making the batter tender and flavorful.
- ¼ cup grated sweet onion: Infuses each bite with subtle, sweet onion flavor that’s absolutely delightful.
- 1 large egg (50 grams, room temperature and lightly beaten): Acts as a binder and boosts the hush puppies’ richness.
- Peanut or vegetable oil (for frying): Needed to achieve that golden, crunchy exterior with perfect frying results.
How to Make Homemade Hush Puppies Recipe
Step 1: Combine Dry Ingredients
Start off by whisking together the cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. This step ensures all your dry ingredients are evenly distributed, creating the base that will give your hush puppies that coveted golden crust and just the right rise.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, grated sweet onion, and lightly beaten egg until they’re well combined. The buttermilk’s tang pairs beautifully with the savory onion, making every hush puppy irresistibly flavorful and moist.
Step 3: Combine Wet and Dry
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine and will help keep your hush puppies tender and fluffy.
Step 4: Let the Batter Rest
Allow the batter to sit for 10 to 15 minutes. This resting period lets the cornmeal absorb moisture and the leavening agents activate, which ultimately gives your hush puppies a lighter texture that’s easy to love.
Step 5: Heat the Oil
While the batter rests, heat your peanut or vegetable oil in a deep fryer or Dutch oven to 365°F. Using the right temperature is key to achieving a crunchy exterior without overcooking the inside.
Step 6: Scoop and Fry
Using a medium cookie scoop or tablespoon, portion heaping tablespoons of batter and carefully drop them into the hot oil. Fry them for 2 to 4 minutes, turning occasionally, until each hush puppy is beautifully golden and crisp.
Step 7: Drain and Serve
Use a slotted spoon to remove the hush puppies from the oil and transfer them to a paper towel-lined plate to drain excess oil. Serve them warm with a pat of butter for an extra touch of indulgence. Trust me, these are best enjoyed fresh and hot!
How to Serve Homemade Hush Puppies Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over your hush puppies for a burst of color and freshness. For a little extra zing, a dusting of smoked paprika or a side of tangy remoulade sauce can elevate their flavor beautifully.
Side Dishes
Hush puppies are famously paired with fried fish or seafood boils, but they also shine alongside coleslaw, cornbread, or a fresh garden salad. They add the perfect crunch and flavor contrast to almost any Southern-inspired feast.
Creative Ways to Present
For a fun twist, serve your hush puppies skewered with a drizzle of spicy honey or submerged in a creamy dipping sauce trio. Alternatively, turn them into mini sliders by splitting and stuffing them with pulled pork or crispy fried shrimp for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. They tend to lose some crispness but retain plenty of their delicious flavor.
Freezing
You can freeze cooked hush puppies in a single layer on a baking sheet to avoid sticking, then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month, ready for whenever the craving strikes.
Reheating
The best way to bring back that crispy exterior is to reheat your hush puppies in an oven or toaster oven at 350°F for about 10 minutes. Avoid microwaving if possible, as it softens the crust and dulls the delightful crunch.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
While regular milk can be used in a pinch, buttermilk’s acidity reacts with the baking soda to create a lighter, fluffier texture. To mimic buttermilk, stir a tablespoon of lemon juice or vinegar into a cup of milk and let it sit for 5 minutes before use.
What oil is best for frying hush puppies?
Peanut oil or vegetable oil are excellent choices because they have high smoke points and neutral flavors, which means your hush puppies will fry evenly and taste perfectly crisp without any overpowering oiliness.
Can I add other ingredients to the batter?
Absolutely! Feel free to mix in chopped jalapeños for a spicy kick, corn kernels for extra texture, or fresh herbs like parsley or thyme to customize the flavor to your liking.
How do I know when the oil is hot enough for frying?
If you don’t have a thermometer, drop a small bit of batter into the oil; if it sizzles and rises to the surface quickly without burning, your oil is ready. Maintaining the oil temperature around 365°F ensures perfect cooking.
Why should the batter rest before frying?
Resting allows the cornmeal to hydrate fully and the leavening agents to activate, resulting in hush puppies that are moist inside and wonderfully light rather than dense.
Final Thoughts
This Homemade Hush Puppies Recipe is a true gem that brings warmth, comfort, and a little Southern charm right to your kitchen. Once you’ve made these golden, crispy treats, you’ll understand why they’re beloved for generations. So go ahead, grab that bowl, heat up the oil, and enjoy the simple joy of homemade hush puppies fresh from your fryer.
Print
Homemade Hush Puppies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 hush puppies
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
This Homemade Hush Puppies recipe delivers crispy, golden-fried cornmeal balls with a tender, flavorful interior. Perfect as a classic Southern side dish, these hush puppies combine cornmeal, sweet onion, and buttermilk for a deliciously moist and flavorful bite. Frying in hot oil creates a crunchy exterior while maintaining a soft, savory center. Serve warm with butter for a comforting accompaniment to seafood, barbecue, or any hearty meal.
Ingredients
Dry Ingredients
- 1 cup ground cornmeal (156 grams)
- ⅓ cup all-purpose flour (40 grams)
- 1 tablespoon granulated sugar (13 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- ¾ cup buttermilk (170 grams, room temperature)
- ¼ cup grated sweet onion
- 1 large egg (50 grams, room temperature and lightly beaten)
For Frying
- Peanut or vegetable oil (for frying)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the cornmeal, all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt until evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk the buttermilk, grated sweet onion, and lightly beaten egg until well combined, creating a smooth wet mixture.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined to prevent overmixing and ensure a tender hush puppy.
- Rest the Batter: Let the batter rest for 10-15 minutes. Meanwhile, heat the frying oil in a deep fryer or a Dutch oven to 365°F (185°C) to prepare for frying.
- Portion the Batter: Using a medium cookie scoop or spoon, portion heaping tablespoons (about 2 tablespoons) of batter for each hush puppy.
- Fry the Hush Puppies: Carefully drop the scooped batter into the hot oil, frying small batches for 2-4 minutes until the hush puppies turn golden brown on all sides.
- Drain and Serve: Remove the hush puppies with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm, optionally with butter for added flavor.
Notes
- Ensure the buttermilk and egg are at room temperature to help with batter consistency and baking reaction.
- Resting the batter allows the cornmeal to absorb moisture, resulting in a better texture.
- Maintain the oil temperature at 365°F to ensure even frying without greasiness.
- Use peanut or vegetable oil for frying as they have high smoke points suitable for deep frying.
- Do not overcrowd the frying vessel to prevent oil temperature from dropping.
- Serve hush puppies immediately for best texture and flavor.
