Hush Puppies

ByKrystle Smith Posted on Updated on

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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.

a basket full of fried hushpuppies with one cut in half.

Hush Puppies are easy to make and can accompany almost any dish. I like serving them alongside things like chicken fried steak, barbeque pork tenderloin, 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.
 
 
 
a white towel lined basket filled with hushpuppies.
 

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.

Tips And Tricks

  1. 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.
  2. Do not over mix the batter. Stir until the ingredients are just combined. Over mixing will make them tough and dense.
  3. The batter may look a little lumpier than something like a biscuit batter. This is normal, and not a cause for concern.
  4. Do not overcrowd the oil. Fry a few at a time to avoid lowering the temperature of the oil.
  5. Use a cookie scooper to make the dough balls uniform in size and shape. This will also help keep your hands clean.
  6. Set your oven on keep warm to keep fried hushpuppies warm, while you fry the remaining batches.
  7. Allow batter to come to room temperature before frying. If the batter is too cold they may fall apart.
 
 
 

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📖 Recipe

Hushpuppies

These hushpuppies are crispy crunchy on the outside, yet light and fluffy on the inside.
4.84 from 31 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 People
Calories: 261kcal
Author: Krystle Smith

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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
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Instructions

  • In a medium bowl, combine cornmeal, sugar, flour, baking powder, salt/pepper, garlic/onion powder, and cayenne.
  • Stir in milk 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.
Tips And Tricks
  1. Ensure your oil is at the right temperature by using a deep-fry thermometer. 
  2. The batter may look a little lumpier than something like a biscuit batter. This is normal, and not a cause for concern. 
  3. Do not overcrowd the oil. Fry a few at a time to avoid lowering the temperature of the oil.
  4. Use a cookie scooper to make the dough balls uniform in size and shape. This will also help keep your hands clean.
  5. 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
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4.84 from 31 votes (18 ratings without comment)

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23 Comments

  1. Debra Burson says:

    Love this recipe, question can the batter be stored in the freezer?

    Reply
    1. Krystle Smith says:

      Hi Debra,

      I have not tried that myself. If I had to speculate I would probably suggest freezing the already fried hushpuppy balls over raw batter though.

      Reply