Hush Puppies Recipe

If using fresh corn, shuck and cut kernels off about 2 medium ears to yield ~1 cup. If using frozen, thaw and drain; if canned, drain well.

Finely mince the onion and thinly slice chives or green onions.

In a small bowl, whisk buttermilk (or milk + lemon juice) with eggs and hot sauce (if using). Set aside.

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, salt, and black pepper until evenly combined.

Stir the minced onion and sliced chives into the dry mixture.

Pour the wet mixture (eggs + buttermilk) into the dry ingredients and fold gently until just combined. Do not overmix; a few small lumps are fine.

Fold in the whole-kernel corn, mixing until evenly distributed. Batter should be thick but scoopable. If batter is very thick, add up to 2 tablespoons additional milk, 1 tablespoon at a time.

Cover the bowl and let the batter rest 10 minutes while you heat the oil. This helps hydrate the cornmeal and results in a tender interior.

Pour 3–4 cups oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float steadily.

Use a small cookie scoop (about 1 tablespoon) or two spoons to portion batter into rounded mounds. Wetting the spoons helps prevent sticking. Work in batches to avoid overcrowding; 6–8 hush puppies per batch depending on pot size.

Carefully drop scoops of batter into the hot oil, keeping a small distance between each. Fry, turning as needed, until golden brown and crisp, about 2.5–4 minutes total per batch (2–3 minutes per side).

Use a slotted spoon to transfer cooked hush puppies to a paper towel-lined baking sheet to drain. If desired, keep warm in a 200°F (95°C) oven on a rack while finishing remaining batter.

Monitor oil temperature and allow it to return to 350°F (175°C) between batches. If puppies brown too quickly, reduce heat slightly. If oil smokes, remove from heat briefly to cool.

Serve hush puppies hot, paired with Alabama sauce for dipping and lemon wedges on the side if desired.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven on a wire rack until crisp, about 8–10 minutes.