The hush puppy is more than just a fried ball of dough; it's a staple of Southern cooking, a bite-sized piece of pure comfort.1 There's a reason these golden, crispy morsels are a beloved accompaniment to everything from fried fish to barbecue. A good hush puppy is a beautiful study in contrasts: a crunchy, golden exterior that gives way to a soft, savory, and slightly sweet interior.

This recipe provides a simple, foolproof guide to making perfect hush puppies at home. It uses a classic combination of cornmeal and buttermilk, with a touch of onion to give it that unmistakable savory flavor.2 Frying them to a perfect golden brown is the key to that irresistible crispiness, and with a few simple tips, you can achieve that perfect result every time.

Golden, Crispy Hush Puppies

The Ultimate Southern Side Dish

Yields: 15-20 hush puppies

Prep time: 10 minutes3

Cook time: 15 minutes

Ingredients

  • 1 cup yellow cornmeal

  • ½ cup all-purpose flour4

  • 1 tablespoon granulated sugar5

  • 1 ½ teaspoons baking powder6

  • ½ teaspoon salt

  • 1 medium yellow onion, finely grated or diced

  • 1 large egg, lightly beaten7

  • ¾ cup buttermilk8

  • 2 tablespoons vegetable oil9

  • Oil for frying (vegetable, canola, or peanut)10

Instructions

1. Prepare the Batter

  1. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.11

  2. Add Wet Ingredients: In a separate small bowl, whisk together the buttermilk, beaten egg, and 2 tablespoons of vegetable oil.

  3. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined.12 Be careful not to overmix.

  4. Add Flavor: Stir in the finely grated or diced onion. The batter should be thick but scoopable.

2. Fry the Hush Puppies

  1. Heat Oil: Pour enough oil into a heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches.13 Heat the oil over medium-high heat until it reaches 375°F (190°C).

  2. Form the Hush Puppies: Using a tablespoon or a small cookie scoop, carefully drop spoonfuls of batter into the hot oil.14 Do not overcrowd the pot, as this will lower the oil temperature and result in greasy hush puppies.15 Work in batches.

  3. Fry: Fry the hush puppies for 2-3 minutes, turning them as needed, until they are golden brown and cooked through.16

  4. Remove: Use a slotted spoon to transfer the hush puppies to a paper towel-lined plate to drain.17

  5. Season: Sprinkle them with a little extra salt while they are still hot.

3. Serve

  • Serve the hush puppies immediately while they are hot and crispy.18 They are perfect on their own or with a side of tartar sauce, honey butter, or a little hot sauce.

Pro-Tips for a Perfect Hush Puppy

  • The Right Oil Temperature: The oil temperature is critical. If it’s too low, the hush puppies will absorb too much oil and be greasy. If it’s too high, they will burn before the inside is cooked.

  • Buttermilk is a Must: Buttermilk adds a tanginess that is essential for a classic hush puppy.19 It also reacts with the baking soda to create a light, tender texture.

  • Grating vs. Dicing: Grating the onion adds a more even, subtle flavor throughout the batter, while dicing it gives you more distinct pieces of onion. Choose whichever you prefer.

  • Don't Overmix: Just like with muffins, overmixing the batter will make the hush puppies tough and chewy.20 Stir until the ingredients are just combined.

  • Easy Scoop: To prevent the batter from sticking to your spoon, you can dip the spoon in the hot oil before scooping the next hush puppy.

  • Make Ahead Tip: You can mix the dry ingredients ahead of time and store them in an airtight container. When you're ready to cook, just add the wet ingredients and the onion.