This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
This Hush Puppies Recipe makes golden, crispy hush puppies with soft, fluffy centers. They’re lightly sweet, full of savory flavor, and easy to make right at home.
I love serving these Southern hush puppies with fried catfish and Southern Coleslaw for a classic fish fry. They’re also delicious with my Tartar Sauce or the quick BBQ aioli included in the recipe notes.
Why You’ll Love This Recipe
- Crispy outside, fluffy inside: Each hush puppy has a golden crust with a soft, tender center.
- Full of savory flavor: Grated onion, green bell pepper, and Cajun seasoning make these delicious even without a dipping sauce.
- Easy to make at home: The batter comes together with simple ingredients, and a cookie scoop makes frying evenly sized hush puppies easy.
Ingredients You’ll Need
Here are a few things worth knowing about the ingredients. You’ll find the exact amounts in the recipe card below.
- Yellow cornmeal: Gives hush puppies their classic corn flavor and slightly coarse texture. I’m using medium grind, but fine also works depending on what’s available at your grocery store.
- All-purpose flour: Helps hold the batter together while keeping the centers soft.
- Granulated sugar: Adds a light sweetness without making the hush puppies taste like dessert.
- Baking powder and baking soda: Help create light, fluffy centers.
- Sea salt and garlic powder: Add savory flavor to the batter.
- Cajun seasoning: Gives the hush puppies a little kick and plenty of savory flavor. You can use my homemade Cajun seasoning or your favorite store-bought blend.
- Buttermilk: Adds a little tang and helps keep the centers tender.
- Egg and unsalted butter: The egg helps bind the batter, while the butter adds richness. Melt the butter and let it cool slightly before using.
- Yellow onion: Grate it and keep the juices. This spreads the onion flavor throughout the batter without leaving large pieces.
- Green bell pepper: Dice it finely so you get a little in every bite.
- Neutral oil: Canola or peanut oil works well for frying.
How to Make Homemade Hush Puppies
These homemade hush puppies come together in a few simple steps. Use the photos as a guide, then follow the recipe card for the full instructions.
Make the Batter
Whisk the dry ingredients together and mix the wet ingredients separately.
Gently combine them, then fold in the grated onion and bell pepper. The batter should be thick rather than pourable.
Let the Batter Rest
Give the cornmeal time to absorb some of the liquid. The batter should hold its shape on a spoon when it’s ready to fry.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Fry Until Golden
Drop evenly sized scoops into the hot oil, working in small batches.
Turn occasionally until golden brown and cooked through, then transfer to a wire rack.
Tips for Crispy, Fluffy Hush Puppies
- Start with a lower oil temperature: I start at 340°F instead of the commonly recommended 350–365°F. I’ve found that higher temperatures brown the outside too quickly before the centers have time to cook. Lower the heat as needed while frying.
- Let the batter rest: Five minutes works, but I prefer a 15-minute rest for light, fluffy centers.
- Keep the scoops consistent: A 2-tablespoon cookie scoop helps the hush puppies cook evenly without getting too dark before the centers are done.
- Keep finished batches crispy: Drain on a wire rack instead of directly on paper towels. You can also keep them warm in a 200°F oven while frying the remaining batter.
Swaps & Variations
- Make them sweeter: Increase the sugar to 2 tablespoons if you prefer sweeter hush puppies.
- Try a different seasoning: My Creole Seasoning is another option instead of my cajun seasoning for a different flavor.
- Serve with BBQ aioli: The dipping sauce pictured with these hush puppies combines mayonnaise, BBQ sauce, pickle juice, and Cajun seasoning. I’ve included the exact amounts in the recipe notes.
What to Serve With Hush Puppies
Hush puppies are one of my favorite sides for fried seafood, but they’re also delicious with other Southern comfort foods.
- Fried Catfish: A classic pairing for Southern hush puppies.
- Coleslaw: Try my Southern Coleslaw for a creamy option or my Vinegar Coleslaw if you prefer a vinegar-based dressing. Both add a nice crunch alongside hush puppies.
- Soul Food Sides: I love serving these on a plate with Baked Macaroni and Cheese, Crockpot Collard Greens, Southern Cabbage, Instant Pot Southern Green Beans, and Candied Yams.
For dipping, try my Tartar Sauce, the BBQ aioli in the recipe notes, or remoulade sauce.
FAQs
The oil is likely too hot. Lower the heat so the centers have time to cook before the outside gets too dark. Keeping your scoops the same size also helps.
Overmixing the batter can make the centers dense. Stir just until combined, then give the cornmeal time to absorb the liquid before frying.
They’re best fresh from the fryer. If you’re making several batches, keep the finished ones warm on a wire rack in a 200°F oven until you’re ready to serve.
Storage & Reheating
- Store: Refrigerate cooled hush puppies in an airtight container for 3–4 days.
- Freeze: Freeze cooled hush puppies in a single layer until firm, then transfer to a freezer-safe container for up to 2 months.
- Reheat: Warm in a 350°F oven for about 8–10 minutes, or until hot and crispy. Frozen hush puppies may need a little longer.
Hush Puppies Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
Ingredients
- 1 cup yellow cornmeal, fine or medium grind
- ¾ cup all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 ½ teaspoons Baking Powder
- ½ teaspoon baking soda
- 1 teaspoon Natural Ancient Sea Salt
- 1 ½ teaspoons Cajun seasoning, click for my recipe
- 1 teaspoon Garlic Powder
- ¾ cup buttermilk
- 1 large Eggs
- 2 tablespoons Butter, unsalted, melted and slightly cooled
- ½ cup Yellow Onion, grated, including its juices
- ½ cup green bell peppers, finely diced
- Neutral oil, such as canola or peanut oil, for frying
Instructions
- Prepare the oil: Add 2 inches of oil to a deep, heavy-bottomed skillet or Dutch oven. Heat over medium heat to 340°F. Set a wire rack over a paper towel-lined baking sheet.
- Combine the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, sea salt, Cajun seasoning, and garlic powder.
- Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated onion, including its juices, and the diced bell pepper.
- Rest the batter: Let the batter rest for 5–15 minutes to allow the cornmeal to hydrate. It should be thick and scoopable, holding its shape on a spoon.
- Fry in batches: Using a 2-tablespoon cookie scoop, carefully drop portions of batter into the hot oil. Fry 5–6 hush puppies at a time, adjusting the heat as needed to prevent the outsides from browning too quickly.
- Cook until golden: Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through.
- Drain and serve: Transfer the hush puppies to the wire rack using a slotted spoon. Allow the oil to return to and stay at 330°F-340°F before frying the remaining batches. Serve warm with your favorite dipping sauce.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Oil temperature: Heat the oil to 340°F before frying. The temperature drops when you add the batter. Reduce the heat if the hush puppies brown too quickly so the centers cook through without the outsides becoming too dark.
- For light, fluffy hush puppies: The batter can rest for as little as 5 minutes, but I prefer 15 minutes. This gives the cornmeal more time to absorb the liquid and produced light, fluffy centers.
- Sweeter hush puppies: Increase the sugar to 2 tablespoons if you prefer them slightly sweeter.
- Scoop size: Use 2-tablespoon portions so the centers cook through before the outsides become too dark.
- Keep warm: Place cooked hush puppies on their wire rack in a 200°F oven while frying remaining batches.
- BBQ Aioli (the sauce pictured): Stir together 3 tablespoons mayonnaise, 2 tablespoons BBQ sauce, 2 teaspoons pickle juice, and 1/2 teaspoon Cajun seasoning until smooth. Serve alongside the warm hush puppies for dipping.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Leave a Reply