Hush Puppies Recipe

Combine dry ingredients

Whisk together dry ingredients: in a large bowl combine 1 cup cornmeal, 1 cup all-purpose flour, 1 tsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Mix until evenly distributed.

Mix wet ingredients

In a separate medium bowl whisk the wet ingredients: beat 1 cup buttermilk and 1 large egg until smooth.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir just until combined — batter will be thick but scoopable. Avoid overmixing to keep hush puppies tender.

Add aromatics and optional add-ins

Fold in 1/4 cup finely chopped yellow onion, 2 tbsp chopped scallion, 1 tbsp chopped cilantro or parsley (if using), and 1/4 tsp ground black pepper. If using optional add-ins, gently fold in 1 tbsp diced jalapeño and/or 1/4 cup grated cheddar cheese now.

Adjust consistency

If the batter feels too stiff to drop from a spoon, add up to 2 tbsp more buttermilk or regular milk, 1 tablespoon at a time, until batter just holds its shape when spooned.

Heat oil

Choose a deep pot or heavy skillet and add enough neutral oil to reach about 1.5–2 inches deep (approximately 3–4 cups depending on pan). Attach a thermometer to the side of the pot and heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and bubble steadily and brown in about 60–90 seconds.

Prepare draining station

While oil heats, set up a platter lined with paper towels to drain finished hush puppies and a wire rack if you prefer less sogginess. Have a slotted spoon or spider ready for straining.

Drop batter into oil

Using two spoons (one to scoop and one to push) or a small cookie scoop (~1 tablespoon size), drop rounded tablespoons of batter carefully into the hot oil, working in batches to avoid overcrowding. Leave space between each so they can brown evenly. Fry 6–8 hush puppies at a time depending on pot size.

Cook until golden

Fry for about 2.5–4 minutes total, turning once or allowing them to rotate in the oil, until the outside is deep golden brown and the interior is cooked. Use the slotted spoon to move them as needed for even browning. If the exterior browns much faster than that, lower heat slightly.

Drain and season

Remove hush puppies with the slotted spoon and transfer to the paper towel-lined platter to drain. Sprinkle a light pinch of salt over them while hot, if desired.

Finish remaining batches

Repeat frying remaining batter in batches. Reheat oil to 350°F between batches if temperature drops. Keep finished hush puppies warm in a low oven (200°F / 95°C) on a rack set over a sheet pan while you finish frying.

Serve suggestions

Serve hush puppies hot or warm as a side to fried fish, barbecue, or with tartar sauce, honey-butter, or jalapeño ranch for dipping.