Golden Crispy Hush Puppies: The Ultimate Southern Side
There’s nothing better than biting into a batch of Golden Crispy Hush Puppies. They’re crunchy on the outside, soft inside, and packed with Southern flavor. Whether paired with fried fish, barbecue, or enjoyed as a snack, these cornmeal bites are always a hit. Even better, they’re easy to make with just a few simple ingredients!
But where did hush puppies get their name? As the story goes, Southern cooks fried bits of cornmeal batter and tossed them to barking dogs, saying, “Hush, puppy!” Whether fact or folklore, one thing’s certain—these golden bites have been a Southern favorite for generations.
With a crispy crust and a hint of sweetness, this foolproof hush puppy recipe is a must-try. Plus, a few expert tips will help you achieve the perfect texture. So, grab a mixing bowl, heat the oil, and fry up the best hush puppies you’ve ever tasted!
Recipe Yield: About 12 hush puppies
INGREDIENTS
3/4 cup fine yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1/4 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1/2 cup + 2 tbsp buttermilk
1 large egg
1/4 cup finely minced sweet onion
1 tbsp melted butter
Vegetable oil, for frying
INSTRUCTIONS
1. Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, garlic powder, and cayenne pepper.
2. Add the wet ingredients: Stir in buttermilk, egg, minced onion, and melted butter. Mix gently until combined—do not overmix! The batter should be thick and scoopable.
3. Heat the oil: In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (use a thermometer for accuracy).
4. Fry the hush puppies: Using a small cookie scoop or spoon, carefully drop rounded spoonfuls of batter into the hot oil. Fry in batches, turning once, for 2-3 minutes per side, until deep golden brown.
5. Drain & serve: Remove with a slotted spoon and place on a paper towel-lined plate. Serve warm with honey butter, spicy remoulade, or tartar sauce!
HELPFUL TIPS TO PERFECT THIS RECIPE
- A little sugar makes a big difference: It won’t make them “sweet,” but it enhances the cornmeal’s natural flavor and balances the savory elements.
- Don’t overmix the batter: Stir just until combined—overmixing leads to dense hush puppies!
- Oil temperature matters: Keep the oil at 350°F to ensure a crispy outside and soft inside. Too hot, and they burn; too cool, and they absorb oil.
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