Southern Hush Puppies Recipe
These classic southern hush puppies are made with slightly sweetened cornmeal batter, diced sweet onions, and the perfect amount of seasoning and spices. Crispy and golden brown on the outside and soft and fluffy on the inside, these hush puppies will become a new family favorite!
Servings: 36 hush puppies
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and spices until combined. In a separate medium mixing bowl, beat together the egg and buttermilk until the egg is completely mixed in.
Pour the buttermilk mixture into the bowl with the cornmeal mixture and mix together with a silicone spatula until just combined, or no more dry cornmeal and flour are visible. Lastly, fold in the chopped onions with the spatula.
Add enough oil to a 5 to 6-quart Dutch oven to come up the sides 3 inches. Het the oil over medium-high heat until it has reached 365°F (185°C).
Using a tablespoon size cookie scoop or two tablespoons, drop balls of batter into the hot oil in batches, about 6-7 at a time. Fry the hush puppies for 2 to 3 minutes until golden brown, flipping frequently to make sure all sides get evenly browned.
Use a slotted spoon to transfer the hush puppies from the oil to a paper towel-lined plate. Allow the hushpuppies to cool enough to handle and enjoy!
- Use a deep fry or candy thermometer to monitor the temperature of the oil. If the oil is not hot enough, you will end up with greasy hush puppies. If the oil is too hot, your hush puppies will brown on the outside before they fully cook on the inside.
- Leftover hushpuppies can be stored in a zip-top bag or airtight container in the refrigerator for up to five days. Reheat hushpuppies in the microwave or, for the crispiest texture, reheat them in the oven or an air fryer.
Serving: 2Hushpuppies | Calories: 138kcal | Carbohydrates: 19.6g | Protein: 2.3g | Fat: 4.7g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 232mg | Potassium: 173mg | Fiber: 1.4g | Sugar: 3.9g | Calcium: 65mg | Iron: 1mg