Classic Hush Puppies

About This Recipe

Hush puppies are golden, deep-fried balls of seasoned cornmeal batter, an essential companion to any Southern fish fry. The batter combines cornmeal, a little flour, buttermilk, egg, and grated onion, leavened just enough to puff into a crisp shell around a moist, fluffy interior. Spooned into hot oil, they fry quickly to a deep amber, crunchy outside and pillowy within. Their slight sweetness and oniony savor make them irresistible alongside fried catfish, barbecue, or a bowl of greens. Folklore says hunters and fishermen tossed scraps of fried batter to quiet barking dogs, telling them to hush, puppy. A rest for the batter lets the cornmeal hydrate for a better texture.

Ingredients

Serves 6

• 1.5 cupsyellow cornmeal
• 0.5 cupall-purpose flour
• 1 tbspsugar
• 2 tspbaking powder
• 1 tspkosher salt
• 1large egg
• 0.75 cupbuttermilk
• 0.5 cupgrated onion(with juices)
• 1 qtvegetable oil(for frying)

Instructions

1. 1

   Mix the dry ingredients

   Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Combining the leavening evenly ensures the hush puppies puff uniformly when they hit the hot oil.

2. 2

   Add the wet ingredients

   Whisk the egg and buttermilk in a separate bowl, then fold into the dry mix along with the grated onion and its juices. Stir just until combined; overmixing makes the fritters dense.

   Grating the onion releases moisture that flavors the whole batter.

3. 3

   Rest the batter

   Let the batter rest 10 minutes. The cornmeal absorbs liquid and hydrates, giving a better texture and helping the batter hold its shape when dropped into the oil.

4. 4

   Heat the oil

   Heat 2 inches of oil to 360F in a heavy pot. If the oil is too cool the hush puppies absorb grease; too hot and the outside burns before the center cooks.

   Test with a small drop of batter; it should sizzle and float.

5. 5

   Fry in batches

   Drop rounded tablespoons of batter into the oil, frying 5 or 6 at a time. Cook 3-4 minutes, turning, until deep golden brown and cooked through. Avoid crowding the pot.

6. 6

   Drain and serve

   Lift the hush puppies onto a wire rack and sprinkle with a little salt while hot. Serve immediately while crisp, alongside fried fish, barbecue, or with honey butter.

Variations

• •

  Fold in fresh corn kernels or diced jalapeno for extra texture and heat.

• •

  Add shredded cheddar and chopped green onion for a loaded version.

• •

  Stir in a pinch of cayenne and smoked paprika for a spicier batter.

• •

  Serve with honey butter or a sweet remoulade for dipping.

Storage

Best eaten fresh and hot. Refrigerate leftovers up to 2 days and reheat in a 375F oven or air fryer to restore crispness; the microwave makes them rubbery.

Frequently Asked Questions