Name: Homemade Hush Puppies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 cup Yellow Cornmeal; ½ cup All-Purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1 tablespoon Sugar; ½ teaspoon Ground Black Pepper; 1 large Egg; ¾ cup Buttermilk; ½ cup Onion, finely minced; Vegetable Oil, for frying

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why make this recipe

Homemade hush puppies are a delightful addition to any meal, especially seafood. Their crispy outside and fluffy inside can elevate your dining experience. Making hush puppies at home allows you to control the ingredients and adjust the flavors to your taste. Plus, there is something special about serving freshly made hush puppies straight from the fryer!

how to make Homemade Hush Puppies

Ingredients

Yellow Cornmeal: 1 cup
All-Purpose Flour: ½ cup
Baking Powder: 2 teaspoons
Salt: 1 teaspoon
Sugar: 1 tablespoon
Ground Black Pepper: ½ teaspoon
Egg: 1 large
Buttermilk: ¾ cup
Onion: ½ cup, finely minced
Vegetable Oil: For frying

Directions

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
In a bowl, whisk together cornmeal, flour, baking powder, salt, sugar, and pepper.
In another bowl, whisk the egg and buttermilk together.
Combine the wet and dry ingredients, and then gently fold in the minced onion.
Check the oil temperature and line a baking sheet with a wire rack for draining the hush puppies.
Drop spoonfuls of batter into the hot oil using a spoon or small scoop.
Fry the hush puppies for 2–3 minutes on each side until they are golden brown and crisp.
Remove them with a slotted spoon and place them on the wire rack.
Serve warm with tartar sauce, honey butter, or alongside fried fish.

how to serve Homemade Hush Puppies

Serve your homemade hush puppies warm for the best flavor and texture. They pair perfectly with a variety of dips, such as tartar sauce or honey butter. You can also enjoy them as a side dish with fried fish, shrimp, or simply on their own as a snack.

how to store Homemade Hush Puppies

To store leftover hush puppies, place them in an airtight container and keep them in the refrigerator for up to three days. For longer storage, you can freeze them. Allow them to cool completely before placing them in a freezer-safe bag. They can last for up to three months in the freezer.

tips to make Homemade Hush Puppies

For extra flavor, consider adding chopped jalapeños or cheese to the batter.
Make sure the oil is at the right temperature before frying to ensure a crispy texture.
Do not overcrowd the pot when frying; this helps keep the oil temperature consistent.

variation

You can make different variations of hush puppies by adding ingredients like diced bell peppers, herbs, or even cooked seafood such as shrimp for a unique twist on the classic recipe.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but adding a teaspoon of vinegar or lemon juice will mimic the tangy flavor of buttermilk.

2. How do I know when the oil is hot enough?
You can use a thermometer to check the temperature or drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.

3. Can hush puppies be reheated?
Yes, you can reheat hush puppies in an oven at 350°F (175°C) for about 10 minutes to help them regain their crispness.

Homemade Hush Puppies

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Author: harper-elise
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delightful homemade hush puppies with a crispy exterior and fluffy interior, perfect as a side dish or snack.

Instructions

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
In a bowl, whisk together cornmeal, flour, baking powder, salt, sugar, and pepper.
In another bowl, whisk the egg and buttermilk together.
Combine the wet and dry ingredients, and then gently fold in the minced onion.
Check the oil temperature and line a baking sheet with a wire rack for draining the hush puppies.
Drop spoonfuls of batter into the hot oil using a spoon or small scoop.
Fry the hush puppies for 2–3 minutes on each side until they are golden brown and crisp.
Remove them with a slotted spoon and place them on the wire rack.
Serve warm with tartar sauce, honey butter, or alongside fried fish.