Golden, Crispy Hush Puppies: The Ultimate Southern Side Dish

There’s a reason hush puppies are a beloved Southern classic. They are golden, crunchy on the outside, and wonderfully light and fluffy on the inside.1 These little fried morsels are the perfect savory side dish, a snack, or a delicious appetizer.2 They pair perfectly with everything from fried fish to barbecue.3

This recipe delivers a hush puppy that is a pure delight. It's a simple, easy-to-follow recipe that will have you creating perfectly crispy, flavorful hush puppies in no time.

Golden, Crispy Hush Puppies

Yields: 12-15 hush puppies

Prep time: 10 minutes

Cook time: 5-7 minutes

Ingredients

  • 1 cup yellow cornmeal

  • ½ cup all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 large egg

  • 1 large onion, finely chopped

  • ¾ cup buttermilk

  • ¼ cup water

  • Vegetable oil or canola oil for frying4

Instructions

1. Prepare the Batter

  1. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  2. Add Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, and water.

  3. Mix: Pour the wet ingredients into the dry ingredients. Stir until just combined. Fold in the finely chopped onion. Do not overmix; the batter should be thick but pourable. Let the batter rest for 5 minutes.

2. Fry the Hush Puppies

  1. Heat Oil: Pour 2-3 inches of oil into a large, heavy-bottomed pot or Dutch oven.5 Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature is just right.

  2. Fry in Batches: Using a tablespoon or a small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Do not overcrowd the pot.

  3. Cook: Fry for 2-3 minutes per side, or until the hush puppies are golden brown and float to the top.

  4. Remove: Use a slotted spoon or spider to transfer the cooked hush puppies to a paper towel-lined plate to drain.

3. Serve

  • Serve the hush puppies immediately while they are still warm and crispy.

Pro-Tips for a Perfect Hush Puppy

  • The Right Temperature: Maintaining the oil temperature at a consistent 350°F is key. If the oil is too cool, the hush puppies will be greasy. If it's too hot, they will burn on the outside and be raw on the inside.

  • Buttermilk is Best: The acidity in buttermilk reacts with the baking soda and gives the hush puppies a light, fluffy texture. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk to the ¾-cup line.

  • The Onion: The finely chopped onion is what gives these hush puppies their signature savory flavor. A sweet onion works best here.

  • Customization: For a little kick, add a finely chopped jalapeño to the batter. For a savory flavor, add a teaspoon of garlic powder or a tablespoon of fresh chives.

  • Serve Them Hot: Hush puppies are best served right out of the fryer, so they are at their crispiest.6