Hush Puppy Recipe

This homemade Hush Puppy recipe serves up irresistibly crispy, golden cornbread fritters that are hard to put down. They’re the perfect go-to side for seafood dishes, or any meal when you’re craving a tasty Southern-style treat.

Ingredients to Make Hush Puppy Recipe

I love the whimsical stories that surround how hush puppies earned their name. Regardless of their origin, they’re insanely delicious and addictive. Crispy on the outside, soft and fluffy on the inside, what’s not to love? Once cooked, serve them immediately while they’re still hot as the perfect side dish or appetizer. They’re a Southern classic that’s sure to be a crowd-pleaser at any meal, whether paired with seafood or enjoyed on their own with a dipping sauce. Ingredients you’ll need to make Southern Hush Puppies: (Scroll down for the full printable recipe card.)

• Flour and Cornmeal – All purpose flour and plain yellow cornmeal combine to form the base of the batter.
• Leavening – Baking powder and baking soda allow the hush puppies to puff up while frying.
• Liquid – Buttermilk adds moisture.
• Sugar – Granulated sugar adds just a hint of sweetness.
• Onion – Finely diced onion adds texture and dimension to the flavor.
• Seasonings – Seasoned salt, granulated garlic and paprika.
• Whole Egg – One large egg stabilizes the batter.
• Oil – You’ll need vegetable oil or peanut oil for frying.

How to Make the BEST Hush Puppy Recipe

• Sift the Dry Ingredients – Use a whisk to evenly distribute the all-purpose flour, cornmeal, sugar, baking powder, seasoned salt, granulated garlic, paprika and baking soda.
• Onion – Add the onion, stir to evenly distribute.
• Wet Ingredients – In a separate bowl, whisk together buttermilk and egg. Make a well in the center of the dry ingredients pouring the wet mixture into the center then mix by hand with a silicone spatula until fully moistened.
• Divide the Batter – Heat vegetable oil in a Dutch oven or heavy bottomed pot to 350-360°F. Use a small scoop (1 1/2 Tbsp) to divide the batter.
• Fry Hush Puppies – Fry in batches per the cook time in the recipe until golden brown.
• Drain – Remove from oil using a slotted spoon or stainless steel spider to a paper towel lined baking sheet.

Kitchen Equipment to Make Easy Hush Puppy Recipe

• Dutch oven or large pot for frying the hush puppies.
• Fry Thermometer for monitoring the temperature of the oil. It’;s important to maintain the temperature. If it drops too low, the hush puppies can become greasy. Too high and they’ll burn and not cook all the way through.
• Large bowl and medium bowl.
• A whisk for sifting the dry ingredients.
• Sharp knife and chopping board to prep the onion.
• Measuring cups and spoons.
• Large sheet pan lined with paper towels for draining the hush puppies after frying,
• Slotted spoon or stainless steel spider to remove them from the oil.
• Small scoop for dividing the hush puppy batter. You can use a small cookie scoop or an ice cream scoop.

Recipe Variations and Substitutions

• Onion: You can use a sweet onion like Vidalia onion, or yellow onion in the hush puppy batter.
• Flour and Cornmeal: While I recommend following the recipe, you could adapt using self rising flour and self rising cornmeal. When you do this, omit the baking powder and baking soda.
• Spice: You could add a dash of cayenne pepper to the seasonings for a spicy flavor.
• Seasonings: You could change the flavor profile adding Cajun seasoning or Creole seasoning. When doing so, adjust the amount of seasoned salt to your taste.
• Corn: You could add 1/2-2/3 cup of whole kernel corn to the batter.
• Size: You can adjust the size of the hush puppies depending on the size scoop used. Think 1 1/2 – 2 tablespoons for each one. If you make them smaller, they’ll cook quicker. If you make them larger, they’ll take longer to cook. Adjust accordingly.
• Serving Options: Serving Options: Serve hush puppies with comeback sauce or remoulade, ranch, tartar sauce, honey, butter, maple syrup or ketchup alongside fried catfish, beer battered fish, fried shrimp or any of your favorite seafood. They also make a delicious side dish with fresh corn on the cob, coleslaw and homemade french fries.

Storage and Leftovers

• Leftovers: Store leftover hush puppies in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Hush puppies are best made and eaten immediately. Any that you have leftover can be reheated on a sheet pan in a 350°F oven just until crisped or in an air fryer until heated through. You can also reheat them for a few seconds in the microwave.
• Freezer: You can freeze them as well, and then thaw and reheat as described above. They’ll keep frozen for up to 3 months.

More Cornbread Recipes to Make

• Hot Water Cornbread is made with only 4 ingredients and cooked on the stovetop in a skillet.
• Cheddar Bacon Jalapeno Loaf is a fresh take on cornbread that turns it into a sandwich style bread.
• Mexican Cornbread is the ideal side for a bowl of chili or pinto beans.
• This layered Cornbread Salad is packed with vibrant colors.
• Skillet Zucchini Bacon Cornbread is a fabulous way to use up summer zucchini.
• Top this Chicken Taco Green Chile Cornbread with your favorite taco fixings.
• Chicken and Cornbread Dumplings from Southern Living.

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Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Scoops