Southern Hush Puppies

Golden and crispy on the outside, light and fluffy on the inside, Southern Hush Puppies are a quintessential comfort food. Perfectly seasoned with a touch of spice from jalapeño and Creole seasoning, these fried delights are an irresistible side dish or appetizer.

Why You’ll Love This Recipe

• Crispy and Flavorful: A golden crust with a fluffy, savory interior.
• Southern Classic: Brings a taste of authentic Southern cooking to your table.
• Customizable: Adjust the spice level or add herbs for a personal touch.
• Party-Ready: Perfect for potlucks, BBQs, or as a snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups self-rising cornmeal (yellow or white)
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon all-purpose Creole seasoning
• ½ cup buttermilk
• 1 large egg, beaten
• 1 small yellow onion, finely diced
• 1 large jalapeño, de-seeded, de-veined, and finely diced
• Canola oil for frying (about 4 cups)

Directions

Prepare the Batter

1. Preheat your oven to 200℉ for keeping hush puppies warm. Prepare a wire baking rack over a paper towel-lined baking sheet.
2. In a large bowl, mix the self-rising cornmeal, all-purpose flour, sugar, and Creole seasoning.
3. Add the buttermilk, beaten egg, diced onion, and jalapeño to the dry ingredients. Stir just until combined. Avoid overmixing.
4. Let the batter rest while you heat the oil for frying.

Heat the Oil

1. In a large Dutch oven or cast-iron skillet, heat 3-4 cups of canola oil over medium-high heat to a depth of about 1-1 ½ inches.
2. Test the oil by dropping in a pinch of cornmeal; it should sizzle immediately. For precise results, use a frying thermometer and heat to 365℉.

Fry the Hush Puppies

1. Use a cookie scoop or spoon to drop batter into the hot oil, about 8-10 at a time.
2. Fry for 2-3 minutes, turning occasionally, until evenly golden brown. Adjust the heat as needed to maintain a consistent oil temperature.
3. Transfer the fried hush puppies to the prepared baking rack to drain excess oil.

Keep Warm and Serve

1. Place the baking rack with hush puppies in the preheated oven to keep warm while frying additional batches.
2. Serve hot and enjoy with your favorite dipping sauces or alongside fried fish or barbecue.

Servings and Timing

• Servings: 24 hush puppies
• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Variations

• Cheesy Hush Puppies: Mix in shredded cheddar cheese for added flavor.
• Herb-Infused: Add chopped parsley, dill, or chives to the batter.
• Extra Spicy: Include cayenne pepper or leave the seeds in the jalapeño for more heat.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 2-3 days.
• Freezing: Freeze in a single layer for up to 3 months. Reheat in the oven for best results.
• Reheating: Warm in a 350℉ oven for 10 minutes to restore crispiness.

FAQs

1. Can I use regular cornmeal instead of self-rising?

Yes, but add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to the mix.

2. How do I ensure my hush puppies are fluffy?

Avoid overmixing the batter and let it rest for a few minutes before frying.

3. Can I bake these instead of frying?

Hush puppies are traditionally fried, but you can bake them in a mini muffin tin at 375℉ for 12-15 minutes.

4. What oil is best for frying?

Canola, peanut, or avocado oil are excellent choices for frying hush puppies.

5. Can I make the batter ahead of time?

Yes, prepare the batter a few hours in advance and store it covered in the refrigerator.

6. Are these hush puppies spicy?

They have a mild kick from the jalapeño and Creole seasoning. Adjust the spice to your preference.

7. Can I make these gluten-free?

Use gluten-free flour and cornmeal to make this recipe gluten-free.

8. What dishes pair well with hush puppies?

Serve with fried fish, barbecue, coleslaw, or gumbo for a classic Southern meal.

9. How can I test if the oil is ready without a thermometer?

Drop a small piece of batter into the oil; it should sizzle and float to the top immediately.

10. How do I prevent hush puppies from absorbing too much oil?

Ensure the oil is at the right temperature (365℉) and avoid overcrowding the pan.

Conclusion

Southern Hush Puppies are a delightful addition to any meal, offering a crispy exterior and tender, flavorful interior. Whether served as a side dish or appetizer, these easy-to-make bites are a surefire hit. Try them today and bring a taste of the South to your table!

Southern Hush Puppies

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 hush puppies 1x
• Category: Side Dish, Appetizer
• Method: Frying
• Cuisine: Southern American
• Diet: Vegetarian

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Description

Crispy on the outside and tender on the inside, these Southern hush puppies are packed with flavor from jalapeño, onion, and a touch of spice. Perfect as a side dish or appetizer for any meal, these fried cornmeal bites are a must-try!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups self-rising cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon Creole seasoning
• 1/2 cup buttermilk
• 1 large egg, beaten
• 1 small yellow onion, finely diced
• 1 large jalapeño, de-seeded, de-veined, and finely diced
• Canola oil for frying (about 4 cups)

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Instructions

Prepare the Batter:

1. Preheat the oven to 200℉ to keep fried hush puppies warm. Line a baking sheet with paper towels and place a wire rack on top.
2. In a large bowl, whisk together cornmeal, flour, sugar, and Creole seasoning.
3. Add buttermilk, beaten egg, onion, and jalapeño to the dry mixture. Stir until just combined—do not overmix. Allow the batter to rest while heating the oil.

Fry the Hush Puppies:

1. In a Dutch oven or cast-iron skillet, heat 3–4 cups of canola oil to 365℉. (If you don’t have a thermometer, test by dropping a pinch of cornmeal into the oil; it should sizzle immediately.)
2. Using a cookie scoop or spoon, drop batter into the hot oil, frying 8–10 hush puppies at a time.
3. Fry for 2–3 minutes, turning occasionally for even browning.

Drain and Serve:

1. Transfer fried hush puppies to the prepared wire rack to drain excess oil.
2. Keep cooked hush puppies warm in the oven while frying the remaining batches.
3. Serve hot and enjoy!

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Notes

• Batter: Overmixing can make the hush puppies dense. Resting the batter ensures light and fluffy results.
• Oil: Use canola, peanut, or avocado oil for frying. Avoid overcrowding the skillet to maintain the oil temperature.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2–3 months. Reheat in the oven for best results.

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Nutrition

• Serving Size: 1
• Calories: 56 kcal per hush puppy