Hush Puppies are savory little cornmeal balls that have been deep fried to perfection. They are easy to make and so delicious.
This easy hush puppy recipe is amazing for so many different reasons, but if I had to give you just two, I would reluctantly whittle my list down. The first reason is that they are packed with flavor. This Southern recipe has some of my homemade Cajun seasoning, grated onion, and minced garlic, making them a flavorful masterpiece. The second reason is that their texture is perfection. They have a combination of cornmeal and flour, which gives them that rich cornmeal flavor while keeping them light.
Honestly, I could eat the entire batch.
How to Make Hush Puppies
For the full printable recipe, including all measurements, scroll to the recipe card at the bottom of the post.
Combine the Dry Ingredients
Whisk together the cornmeal, flour, baking powder, baking soda, and Cajun seasoning in a large bowl.
Combine Wet Ingredients
In a medium bowl, combine the buttermilk, egg, grated onion, and minced garlic.
Make the Batter
Fold the buttermilk mixture into the dry ingredients and stir until combined to make a cornmeal batter.
Fry the Hush Puppies
In a large Dutch oven, heat the oil to 365 degrees Fahrenheit. Use a small scoop to create balls that are about two tablespoons in size. Drop them into the hot oil, about five at a time, and cook for five minutes before removing with a slotted spoon and transferring to a paper towel-lined plate. They should be golden brown.
Tips and Tricks
- The oil temperature is important. If the oil is too hot, it will burn the outside of the hush puppies without cooking the inside. If it is too low, they won’t cook thoroughly. It can be helpful to use an instant read thermometer to test your oil.
- Don’t overcrowd your pan. If you put in two many hush puppies into the oil at once, it will lower the temperature of the oil and they won’t cook right.
- Use an oil with a high smoking point. Vegetable oil, canola oil, or peanut oil are all good options.
- Use a cookie scoop. A two-tablespoon cookie scoop is a great way to make quick work of getting even-sized dough balls that cook evenly.
Buttermilk Alternative
If you don’t often keep buttermilk on hand, you can make a replacement by combining one cup of milk with one tablespoon of vinegar or lemon juice. Let the mixture sit for five minutes and it will thicken. You can learn more about this buttermilk recipe here: How to Make Buttermilk.
Storing and Reheating Leftovers
These homemade hush puppies are best enjoyed right after making them. You can store leftovers in an airtight container at room temperature for up to three days and reheat them in the air fryer.
To freeze, place the hush puppies in a single layer on a baking sheet and freeze for a few hours. Then transfer them to an airtight container and store in the freezer for up to three months. Thaw at room temperature before reacting.
What to Serve with Hush Puppies
If you make this homemade hushpuppies recipe or any of my other recipes, I’d love to hear how you enjoyed it!
Hush Puppies
Ingredients
- 3/4 cup fine ground cornmeal
- 3/4 cup all purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Cajun seasoning
- 1 cup buttermilk
- 1 large egg whisked
- 1/2 small yellow onion grated
- 2 garlic cloves minced
- 4 cups vegetable oil
Instructions
- Combine cornmeal, flour, baking powder, baking soda, and Cajun seasoning in a large bowl.3/4 cup fine ground cornmeal, 3/4 cup all purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon Cajun seasoning
- In a medium bowl, combine the buttermilk, egg, grated onion, and minced garlic.1 cup buttermilk, 1 large egg, 1/2 small yellow onion, 2 garlic cloves
- Fold the wet ingredients into the dry ingredients.
- In a large Dutch oven, heat the oil to 365 degrees Fahrenheit. Use a small scoop to create 2 tablespoon-sized balls. Drop them into the oil, about five at a time, and cook for five minutes before removing with a slotted spoon and transferring to a paper towel-lined plate.4 cups vegetable oil
- Serve while warm. These are delicious on their own or served with sauce. I love them most with tartar sauce, but they are also served with ketchup, aioli, and mayonnaise.
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