These hushpuppies are super crunchy on the outside, yet light and fluffy on the inside. This restaurant appetizer can easily be made at home in no time flat.
Hush Puppies are easy to make and can accompany almost any dish. I like serving them alongside things like chicken fried steak and beer-battered fish. If you thought you could never make them at home, you couldn’t be more wrong. Make them anytime you want when the craving hits.
One bite and you will be making them all the time. Super crunchy on the outside yet fluffy on the inside. They are sure to bring your family running to the table.
What Are Hush Puppies?
Hush Puppies are simply deep-fried cornbread batter. Unlike corn fritters, they’re made with cornmeal instead of actual corn kernels.
Origin
Hush Puppies can be traced back to 1899. They got their name from hunters and fishermen who would fry some cornmeal batter and feed it to the dogs to “hush the puppies”. Others say they were invented during the Civil War as a way to hush dogs when they would start to bark. As someone who works at home, and takes a lot of conference calls that is something I can fully appreciate! 🙂
Why I Love This Recipe
- Crispy Crunchy: Deep frying makes these so crispy you can hear an audible crunch when taking a bite.
- Easy and Quick: They are ready in less than 20 minutes!
- Full of Flavor: The perfect blend of spices makes these anything but bland.
Ingredient Notes and Shopping Tips
- Cornmeal: Made from ground corn, it provides the perfect texture. I used the brand Quacker.
- Baking Powder: Make sure your baking powder is less than a year old to ensure maximum rise.
- Salt/Pepper/Onion Powder/Garlic Powder/Cayenne: No one wants a bland hush puppy! Feel free to add your favorite. Cajun seasoning or seasoning salt would be good too.
- Milk: I used whole milk, and have not tested this recipe with any other variety.
- Egg: This helps hold everything together. Allow to sit out for a few minutes so it is room temperature if possible.
- Vegetable Oil: Use a neutral oil that will allow the cornmeal flavor to shine. Canola oil or peanut oil would also work well.
How To Make Hush Puppies
- Combine dry ingredients.
- Stir in milk and egg.
- In a deep pot, heat oil to 375 degrees F. Heat around 2 inches of oil.
- Drop in oil using a cookie scoop. Cook for 3-4 minutes until golden brown.
Tips And Tricks
- Ensure your oil is at the right temperature by using a deep-fry thermometer. If the oil is too cold you’ll get greasy undercooked hushpuppies. However, if the oil is too hot the outside will be done, but the inside will be undercooked.
- Do not over mix the batter. Stir until the ingredients are just combined. Over mixing will make them tough and dense.
- The batter may look a little lumpier than something like a biscuit batter. This is normal, and not a cause for concern.
- Do not overcrowd the oil. Fry a few at a time to avoid lowering the temperature of the oil.
- Use a cookie scooper to make the dough balls uniform in size and shape. This will also help keep your hands clean.
- Set your oven on keep warm to keep fried hushpuppies warm, while you fry the remaining batches.
- Allow batter to come to room temperature before frying. If the batter is too cold they may fall apart.
Making Ahead
I do not suggest making hush puppies ahead of time. They are best served fresh. Do not fry them until you’re ready to enjoy them. If you do have leftovers store them in the fridge for up to 3 days. Reheat in the oven at 425 degrees for 5-7 minutes.
If you want to save time, you can make the batter ahead of time. Store covered in the fridge for up to 24 hours. Bring to room temperature before frying.
To Freeze
These will freeze well for up to 3 months. Cool after frying, and then freeze in freezer baggies. Thaw in the fridge overnight, and then bake them in the oven for about 7 minutes on 400 degrees. Avoid re-frying hush puppies as ice crystal can cause the oil to splatter.
Still hungry? Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!
Hushpuppies
These hushpuppies are crispy crunchy on the outside, yet light and fluffy on the inside.
Print
Pin
Rate
Servings: 6 People
Calories: 261kcal
Ingredients
- 1 ½ Cups Yellow Cornmeal
- ½ Cup All Purpose Flour
- ¼ Cup White Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Cayenne Pepper
- 1 Cup Whole Milk
- 1 Egg
- Vegetable Oil For Frying
Don't lose this recipe. Pin for later!
Instructions
- Stir in onion and egg. Mix until just combined. Do not over mix.
- In a deep pot, heat about 2 inches of oil to 375 degrees F. Scoop batter into hot oil a few at a time. Fry for 3-4 minutes or until golden brown.
- Drain on paper towels.
Notes
Ingredient Notes and Shopping Tips
- Baking Powder: Make sure your baking powder is less than a year old to ensure maximum rise.
- Milk: I used whole milk, and have not tested this recipe with any other variety.
- Egg: Allow to sit out for a few minutes so it is room temperature if possible.
- Ensure your oil is at the right temperature by using a deep-fry thermometer.
- The batter may look a little lumpier than something like a biscuit batter. This is normal, and not a cause for concern.
- Do not overcrowd the oil. Fry a few at a time to avoid lowering the temperature of the oil.
- Use a cookie scooper to make the dough balls uniform in size and shape. This will also help keep your hands clean.
- Set your oven on keep warm to keep fried hushpuppies warm, while you fry the remaining batches.
Nutrition
Calories: 261kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 338mg | Fiber: 4g | Sugar: 11g | Vitamin A: 123IU | Calcium: 110mg | Iron: 2mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
What do you think of these Hushpuppies? Have you ever tried one before?
Thee are fabulous hush puppies! Light and delicious, they fried up just perfect!
Loved learning how they got their name!
These turned out perfectly!
These hush puppies have the best texture and flavor! Thanks for all the tips too.
Yum! These are so delicious! My family and I love these puppies!
I made these for my husband and he LOVED them! Thank you for this incredible recipe!
A definite favorite in our household! These are just the way they should be – soft on the inside with a crunch on the outside. I served mine with some grilled seafood and they were gobbled up. And thanks for the tip on freezing and reheating, it came in handy.
I’ve always been a sucker for hush puppies and this is one of the best recipes I’ve tried. So good!
Wow! They look delicious!