Southern Hush Puppies Recipe
Introduction
Southern hush puppies are golden, crispy fried cornmeal balls packed with a bit of heat and savory flavor. These bite-sized treats are a classic side dish, perfect alongside fried fish or barbecue. With a simple batter featuring jalapeno and onion, they’re sure to become a family favorite.
Ingredients
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Creole seasoning
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeno, de-seeded and de-veined, finely diced
- Canola oil for frying (about 4 cups)
Instructions
- Step 1: Preheat your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack set inside a paper towel-lined baking sheet.
- Step 2: In a large bowl or measuring cup, combine the cornmeal, flour, sugar, and Creole seasoning.
- Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeno to the dry ingredients. Stir gently, just enough to incorporate everything. Let the batter rest while you heat the oil.
- Step 4: Heat 3 to 4 cups of canola oil in a large Dutch oven or cast iron skillet to a depth of 1 to 1 1/2 inches over high heat. The oil is ready when a pinch of cornmeal sizzles upon contact or reaches 365℉ if using a thermometer.
- Step 5: Using a cookie scoop, drop 8 to 10 hush puppy batter portions into the hot oil. Fry for 2 to 3 minutes, turning to brown evenly on all sides. Adjust heat as needed to keep temperature steady, usually lowering to medium after the first batch starts frying.
- Step 6: Remove the golden hush puppies to the prepared wire rack to drain excess oil. Keep them warm in the oven while frying remaining batches.
- Step 7: Serve the hush puppies hot and enjoy!
Tips & Variations
- For extra flavor, try adding a pinch of garlic powder or finely chopped fresh herbs like parsley to the batter.
- If you prefer less heat, omit the jalapeno or reduce the amount used.
- Using a thermometer ensures oil stays at the right temperature for crispy, golden hush puppies without absorbing too much oil.
Storage
Store any leftover hush puppies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350℉ oven for about 5 to 8 minutes to restore their crispiness. Avoid microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make hush puppies without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before using to mimic buttermilk’s acidity.
What is the best oil for frying hush puppies?
Canola oil is preferred for its neutral flavor and high smoke point, but vegetable oil or peanut oil also work well for frying hush puppies safely and evenly.
PrintSouthern Hush Puppies Recipe
Classic Southern Hush Puppies are golden, crispy fried cornmeal balls, flavored with Creole seasoning, onion, and jalapeno for a spicy kick. Perfect as a savory side dish for seafood or barbecue, these bite-sized treats are crunchy on the outside and tender inside.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 24 hush puppies 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Creole seasoning
Wet Ingredients
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeno, de-seeded & de-veined, finely diced
For Frying
- About 4 cups canola oil
Instructions
- Preheat Oven: Preheat your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack set over a paper towel-lined baking sheet to drain and hold the fried hush puppies.
- Mix Dry Ingredients: In a large bowl or measuring cup, thoroughly combine the cornmeal, flour, sugar, and Creole seasoning.
- Combine Wet Ingredients and Rest Batter: Add the buttermilk, beaten egg, diced yellow onion, and jalapeno to the dry mix. Stir just enough to incorporate everything evenly. Allow the batter to rest while you heat the oil for frying.
- Heat Oil: In a large Dutch oven or cast iron skillet, pour in 3-4 cups of canola oil to create 1 to 1 1/2 inches of depth. Heat over high until the oil reaches about 365℉, or test by dropping a tiny pinch of cornmeal in to check for sizzling readiness.
- Fry Hush Puppies: Using a cookie scoop, carefully drop about 8-10 batter portions into the hot oil. Fry for 2-3 minutes, turning occasionally to ensure even golden browning on all sides. Adjust heat as necessary to maintain consistent oil temperature, often lowering to medium after the first batch.
- Drain and Keep Warm: Remove hush puppies with a slotted spoon and place them on the prepared wire rack for draining excess oil. Keep them warm in the oven on the baking sheet while frying remaining batches.
- Serve: Serve the hush puppies hot as a delicious appetizer or side dish to complement your meal.
Notes
- Be careful to maintain the oil temperature to ensure hush puppies cook evenly and become crispy without absorbing excess oil.
- Removing seeds and veins from jalapeno reduces heat but keeps flavor; adjust jalapeno quantity according to desired spiciness.
- Using a cookie scoop helps create uniform hush puppies for even frying.
- Keeping hush puppies warm in a low oven prevents them from getting soggy before serving.
Keywords: Southern hush puppies, fried cornmeal balls, Creole seasoning, jalapeno hush puppies, appetizer, crispy fried snack
