The Best Hush Puppies Recipe (Easy & Crispy!)
There’s something truly magical about the sizzle. It’s the sound of summer evenings, of fish fries by the lake, and of generations gathering in a kitchen filled with laughter and the warm, toasty aroma of cornmeal. For me, that sound is forever tied to my grandfather’s house and his legendary hush puppies. He’d stand over that old cast-iron pot, a dish towel slung over his shoulder, dropping spoonfuls of golden batter into the shimmering oil. We’d crowd around, waiting impatiently for those first crispy, tender morsels to be lifted out, their steam carrying a promise of savory, oniony goodness. He’d always say the secret was in the “rest,” letting the batter sit so each puppy would puff up into a perfect, airy sphere. This recipe is my homage to him—a perfected version of that childhood memory, promising a crispy exterior that gives way to a soft, flavor-packed interior every single time.
Why You’ll Love This Hush Puppy Recipe
Irresistible Texture: Achieve the perfect contrast of a shatteringly crisp, golden-brown crust with a light, fluffy, and tender center.
Bursting with Flavor: We’re not just making plain cornmeal balls. A special blend of spices, sweet onion, and buttermilk creates a complex flavor profile that is savory, slightly sweet, and has just a whisper of heat.
Surprisingly Simple: If you can make pancake batter, you can make incredible hush puppies. It’s a straightforward, no-fuss process that comes together in minutes.
The Ultimate Comfort Food: These little golden bites are the epitome of soul-warming, nostalgic comfort food. They have the power to transport you to a simpler time with just one taste.
I’ll never forget the time I made a batch for a friend’s gathering. Her youngest is a famously picky eater, whose diet seemed to consist solely of beige, unseasoned foods. He eyed the plate of hush puppies with deep suspicion, noting the visible specks of onion and spice. After some cajoling, he took one tiny, tentative bite. Then another. And then he quietly reached for a second one. His mother’s jaw nearly hit the floor. He’d found his new favorite “beige” food, and I’d found a recipe that could win over even the most stubborn of critics.
What Makes This Hush Puppy Recipe Special
Buttermilk & Butter: This dynamic duo ensures an incredibly moist and tender crumb. The buttermilk’s tanginess also beautifully balances the sweetness of the cornmeal.
Grated Yellow Onion: Grating the onion, rather than dicing it, distributes its sweet, savory flavor perfectly throughout every bite without any large, crunchy pieces.
The Spice Blend: A combination of Cajun spice and a touch of cayenne pepper doesn’t make these spicy, but rather adds a deep, warm background flavor that makes these hush puppies utterly addictive.
The Perfect Rest: Letting the batter rest for 10 minutes is a non-negotiable step. It allows the cornmeal to hydrate fully, resulting in a creamier batter and a final texture that is light instead of gritty.
Making It Happen: Crafting Your Perfect Hush Puppies
First, we’ll build our base. In a large mixing bowl, whisk together the dry ingredients: the cornmeal, flour, baking powder, baking soda, sugar, salt, and our flavor powerhouses, the Cajun spice and cayenne pepper. In another bowl or a large measuring cup, whisk together the wet ingredients: the creamy buttermilk, eggs, and melted, slightly cooled butter. Finally, stir in the grated onion, which will perfume the entire mixture with its savory sweetness.
Now, pour the wet ingredients into the dry. Switch to a sturdy spoon or spatula and mix until you have a thick, shaggy batter that is just combined. A few lumps are perfectly fine; overmixing is the enemy of tenderness. Let this batter sit on the counter for a full 10 minutes. You’ll see it thicken slightly—this is the magic happening.
While the batter rests, pour your oil into a heavy-bottomed pot like a Dutch oven. You want enough oil to be about 2 inches deep. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches a steady 350°F. This is the ideal temperature for achieving a crispy exterior without a greasy interior. Line a baking sheet with paper towels and place it next to the stove.
Once the oil is shimmering and ready, it’s time to fry. Using a small cookie scoop or a heaping tablespoon, carefully drop mounds of batter into the hot oil. Don’t crowd the pot; fry in batches to maintain the oil temperature. They will sizzle happily as they turn a deep golden brown, which should take about 2 to 3 minutes. Remember to turn them halfway through for even cooking.
Use a slotted spoon or spider strainer to lift the gorgeous, golden hush puppies from the oil, letting any excess oil drip back into the pot, before transferring them to your waiting paper towels. Repeat with the remaining batter, adjusting the heat as needed to keep the oil at a steady 350°F. Serve them immediately while they are at their absolute peak of crispy, steamy perfection.
You Must Know: Tips for Hush Puppy Success
Thermometer is Key: Maintaining the correct oil temperature (350°F) is crucial. If the oil is too cool, the hush puppies will be greasy. If it’s too hot, they will brown too quickly on the outside while remaining raw inside.
Don’t Skip the Rest: Allowing the batter to rest for 10 minutes hydrates the cornmeal, ensuring your final texture is tender and not unpleasantly gritty.
The Onion Matters: Grating the onion is highly recommended. It incorporates seamlessly into the batter, distributing flavor evenly without creating large, crunchy chunks.
Fry in Batches: Crowding the pot will cause the oil temperature to plummet, leading to uneven cooking and oily hush puppies. Patience yields perfection.
Serving Your Golden Gems
Hush puppies are the ultimate sidekick. They are a non-negotiable alongside a pile of crispy Southern Fried Fish or Shrimp Boil. For a true feast, add Creamy Coleslaw and Collard Greens. They’re also fantastic next to a bowl of spicy chili or topped with a dollop of pimento cheese. For drink pairings, a classic sweet iced tea is the traditional choice, while a cold, crisp lager or a zesty lemonade also work beautifully.
Make It Different: Customization Ideas
Add-Ins: Fold in ½ cup of canned corn kernels (drained), chopped jalapeños, or shredded sharp cheddar cheese for extra flavor and texture.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free: Use a plant-based milk mixed with 1 tablespoon of lemon juice (let it sit for 5 minutes) instead of buttermilk, and use vegan butter or oil.
Herbaceous Twist: Stir in 2 tablespoons of freshly chopped chives or parsley for a fresh, green note.
Storage and Reheating Tips
While best enjoyed immediately, leftover hush puppies can be stored in an airtight container in the refrigerator for up to 2 days. To freeze, let them cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 3 months.
To Reheat: Reheat refrigerated or frozen hush puppies directly on a baking sheet in a preheated 350°F oven for 10-15 minutes (or 15-20 minutes if frozen) until hot and crispy. Avoid the microwave, as it will make them soft.
Frequently Asked Questions (FAQ)
Q: Can I bake these hush puppies instead of frying them?
A: While frying is traditional for that signature crispy crust, you can bake them. Drop tablespoon-sized mounds onto a parchment-lined baking sheet, spray with cooking oil, and bake at 400°F for 15-18 minutes. The texture will be more muffin-like, but still delicious.
Q: I don’t have buttermilk. What can I use?
A: You can make a quick buttermilk substitute by placing 2 teaspoons of white vinegar or lemon juice in a measuring cup and adding enough regular milk to reach the ¾ cup line. Stir and let it sit for 5-10 minutes until it curdles and thickens slightly.
Q: Why are they called “hush puppies”?
A: The name comes from Southern folklore. It’s said that fishermen or hunters would fry up these cornmeal balls and toss them to their barking dogs, saying, “Hush, puppy!” to quiet them down.
Q: My hush puppies turned out oily. What went wrong?
A: This is almost always due to the oil temperature being too low. The batter absorbs the oil before it has a chance to cook and form a seal. Ensure your oil is at a steady 350°F before adding each batch.
Q: Can I make the batter ahead of time?
A: I don’t recommend it. The baking powder and soda begin to activate as soon as they hit the liquid. For the best rise and texture, fry the batter shortly after mixing it.
The Best Crispy, Golden Hush Puppies
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Category: Side Dish
Difficulty: Easy
Cuisine: Southern
Yield: About 24 hush puppies
Ingredients
Metric / Cup Measures
120g / 1 cup yellow cornmeal
90g / ¾ cup all-purpose flour
7g / 1½ teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon salt
¼ teaspoon Cajun seasoning
¼ teaspoon cayenne pepper (optional)
180ml / ¾ cup buttermilk, shaken
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
¼ cup grated yellow onion (from 1 small onion)
Peanut or vegetable oil, for frying (about 2 quarts)
Instructions
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, Cajun spice, and cayenne pepper.
In a separate bowl or large measuring jug, whisk the buttermilk, eggs, and melted butter together until smooth. Stir in the grated onion.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no dry streaks remain. Do not overmix. Let the batter rest for 10 minutes to thicken.
Meanwhile, pour oil into a large Dutch oven or heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
Line a baking sheet with paper towels and set it near the stove.
Once the oil is hot, carefully drop heaping tablespoons of batter into the oil, working in batches to avoid overcrowding. Fry for 2-3 minutes, turning halfway through, until deep golden brown and cooked through.
Use a slotted spoon to transfer the hush puppies to the prepared baking sheet to drain. Monitor the oil temperature closely, adjusting the heat to maintain 350°F between batches.
Serve immediately while warm and crispy.
Notes
Buttermilk Substitute: No buttermilk? Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then add enough whole milk to reach the ¾ cup line. Stir and let stand for 5-10 minutes before using.
Allergy Info: Contains gluten, dairy, and eggs.
Nutrition: This is an estimated nutritional profile per hush puppy (assuming 24 are made and minimal oil absorption): Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 130mg
