There’s a certain magic in Southern cooking — it’s food meant to be shared, passed around the table, and enjoyed in good company. Hush puppies are one of those timeless dishes that embody this spirit. These golden little cornmeal fritters have been a staple at fish fries, family reunions, and Sunday suppers for generations.
The name itself carries a bit of folklore. Some say cooks would fry up leftover batter and toss the fritters to barking dogs with the command to “hush, puppy.” Others believe they were simply a thrifty way to stretch ingredients. Either way, hush puppies became more than just scraps — they turned into a Southern classic, beloved for their crisp crust, tender interior, and irresistible flavor.
Today, they’re served alongside fried catfish, barbecue, or even as a snack on their own. Simple to make, endlessly adaptable, and always satisfying, hush puppies are proof that the best comfort food often comes from humble beginnings.
Ingredients
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- ¼ teaspoon onion powder
- ¼ cup finely chopped onion
- ½ cup buttermilk
- 1 large egg
- Oil, for frying
Instructions
- Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and onion powder.
- Add the onion: Stir in the chopped onion.
- Prepare the wet ingredients: In a separate bowl, whisk together buttermilk and egg. Pour this mixture into the dry ingredients and stir until just combined. Avoid overmixing.
- Heat the oil: Bring oil in a deep skillet or fryer to 350°F (175°C).
- Fry the hush puppies: Drop batter by rounded tablespoonfuls into the hot oil, being careful not to crowd the pan. Cook for 2–3 minutes per side, or until golden brown.
- Drain and serve: Remove with a slotted spoon and place on paper towels to drain. Serve hot.
5 Variations to Try
- Jalapeño Hush Puppies – Stir in diced jalapeños for a spicy twist.
- Cheddar Hush Puppies – Add shredded cheddar cheese for a richer, savory flavor.
- Sweet Corn Hush Puppies – Fold in corn kernels for added sweetness and texture.
- Herb Hush Puppies – Mix in fresh herbs like parsley, dill, or chives for brightness.
- Bacon Hush Puppies – Add crisp crumbled bacon for a smoky, hearty bite.
Serving Suggestions
- Pair with blackened catfish or shrimp at a traditional fish fry.
- Serve alongside barbecue staples like ribs or pulled pork.
- Offer as an appetizer with dipping sauces such as honey butter, remoulade, or ranch.
- Add to a brunch spread with fried chicken and eggs for a Southern-inspired meal.
Pro Tips for Success
- Control the oil temperature: Keep it steady at 350°F for the best results.
- Shape evenly: Use a small cookie scoop for uniform hush puppies that cook evenly.
- Work in batches: Don’t overcrowd the skillet, or the oil will cool down too quickly.
- Drain well: Always transfer fried hush puppies to paper towels to remove excess oil.
- Serve immediately: They’re best enjoyed hot and crisp, fresh from the fryer.
Frequently Asked Questions
Can I make hush puppies ahead of time?
Hush puppies are best eaten fresh, but you can make the batter a few hours in advance. Store it covered in the refrigerator until ready to fry.
Can I bake hush puppies instead of frying?
While they won’t have quite the same crispy texture, you can bake them in a mini muffin tin at 375°F (190°C) for about 12–15 minutes.
How do I store leftovers?
Keep cooled hush puppies in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore crispness.
Can I freeze hush puppies?
Yes. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat straight from frozen in a 375°F (190°C) oven for 8–10 minutes.
Why are my hush puppies greasy?
This usually happens if the oil is too cool. Always check that the temperature is around 350°F before frying.
Hush Puppies
Ingredients
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- ¼ teaspoon onion powder
- ¼ cup finely chopped onion
- ½ cup buttermilk
- 1 large egg
- Oil for frying
Instructions
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and onion powder. Stir in chopped onion.
- In a separate bowl, whisk together buttermilk and egg, then pour into dry mixture and stir until just combined.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Drop batter by tablespoonfuls into hot oil, frying for 2–3 minutes per side until golden brown.
- Drain on paper towels and serve hot.
