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Nothing says Southern comfort quite like a basket of hot, golden hush puppies fresh out of the fryer. Crispy on the outside, soft and fluffy on the inside—these are the kind of hush puppies that disappear fast.
Using my Smokin and Grillin with AB Hush Puppy Mix, this recipe keeps things easy while still delivering that classic, down-home flavor you expect. Whether you’re serving them with fried fish, barbecue, or enjoying them straight from the plate, these hush puppies are a must-make.
Why You’ll Love This Recipe
- Quick and simple—perfect for weeknights or cookouts
- Crispy texture with a tender center
- Customizable with cheese, spice, or sweet corn
- Made with AB’s signature hush puppy mix for authentic flavor
Ingredients
- 2 cups Smokin and Grillin with AB Hush Puppy Mix
- 1 cup water
- 2–3 tablespoons grated onion (optional, for added flavor)
- 1–2 tablespoons finely diced jalapeño (optional, for a mild kick)
- Cooking oil, for frying
How to Make Classic Hush Puppies
- In a mixing bowl, combine the hush puppy mix and water.
- Stir in the grated onion and diced jalapeño, if using.
- Mix just until a smooth, thick batter forms. Do not overmix.
- Let the batter rest for 20 minutes—this step is key for the best texture.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- Drop spoonfuls of batter into the hot oil, working in batches.
- Fry for 2–3 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels. Serve hot and enjoy!
Flavor Variations (Optional but Highly Recommended)
Want to switch things up? Try one of these easy add-ins:
Cheese Hush Puppies
Stir in ¼–½ cup shredded cheddar or pepper jack cheese for a rich, melty bite.
Cajun Style
Add 1 teaspoon Cajun seasoning for bold, Southern spice.
Extra Heat
Increase the diced jalapeño or add a pinch of cayenne pepper for more kick.
Sweet Corn Hush Puppies
Fold in ¼ cup whole kernel corn (drained well) for a touch of sweetness and texture.
Serving Suggestions
These hush puppies pair perfectly with:
- Fried catfish or shrimp
- Pulled pork or ribs
- Smoked chicken or sausage
- A drizzle of honey butter or your favorite dipping sauce
They’re also great as an appetizer or party snack—just don’t expect leftovers.
Pro Tips for Better Hush Puppies
- Use cold water for a lighter texture
Cold water helps the batter stay thick and fry up crisp on the outside without getting greasy too fast. - Rest the batter the full 20 minutes
That rest time matters. It lets the mix hydrate, thickens the batter, and gives you a better interior texture. - Batter should be thick, not pourable
You want it scoopable, almost like a thick cornbread batter. If it’s too loose, the hush puppies can spread out or absorb more oil. - Grate the onion instead of chopping it
Grated onion gives you better flavor throughout the batter without big raw onion pieces. It also adds a little moisture and sweetness. - Pat jalapeños dry before adding
If using fresh jalapeño, dice it fine and blot it with a paper towel. Extra moisture can thin the batter and cause popping in the oil. - Use a small cookie scoop for even size
A scoop keeps them uniform, which means they cook evenly and look more professional. - Keep the oil at 350°F
This is the big one. Too low and they get greasy. Too high and the outside browns before the inside cooks. After each batch, let the oil come back to temp. - Do not overcrowd the pot
Crowding drops the oil temperature fast. Fry in small batches so they stay crisp and round. - Turn them gently while frying
They usually flip on their own, but giving them a gentle nudge helps them brown evenly all the way around. - Drain on a wire rack, not just paper towels
Paper towels work, but a wire rack keeps the bottoms from steaming and getting soft. - Season right when they come out
A tiny pinch of salt while they’re hot makes the flavor pop. - Serve immediately
Hush puppies are best hot and fresh. If holding them, keep them on a rack in a 200°F oven for a short time.
Summarize and Save
Classic Southern Hush Puppies
Ingredients
- 2 cups Smokin and Grillin with AB Hush Puppy Mix
- 1 cup water
- 2 –3 tablespoons grated onion optional
- 1 –2 tablespoons finely diced jalapeño optional
- Cooking oil for frying
Instructions
- In a mixing bowl, combine hush puppy mix and water.
- Stir in grated onion and diced jalapeño, if using.
- Mix until a smooth, thick batter forms. Do not overmix.
- Let batter rest for 20 minutes to activate.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- Drop spoonfuls of batter into hot oil, working in batches.
- Fry 2–3 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels. Serve hot.
Notes
- Letting the batter rest improves texture.
- Maintain oil temperature at 350°F for even browning.
- Do not overcrowd the fryer to ensure crisp results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
Where is your hush puppy mix sold? I’m in Dutchess County in NY. I love HP’ies. Learned to love them when I went to school in Raleigh, NC (NC State).
It’s sold through my website. Thank you for your interest btw 🙂 Here’s the link to my shop, https://smokin-and-grillin-wit-ab.myshopify.com/products/abs-hushpuppy-mix Enjoy!