Crispy on the outside, tender and fluffy on the inside—hush puppies are the quintessential Southern side dish that transforms any seafood fry into a proper feast. These golden cornmeal fritters have a fascinating history and an even more delicious present.
With a lightly sweetened, savory cornmeal batter studded with finely diced onion, they fry up to a deep, crackling crunch that gives way to a soft, almost cake-like interior. Whether served alongside fried catfish, shrimp, or barbecue, these hush puppies are simple to make and guaranteed to disappear as fast as you can fry them.
Legend has it they earned their name when cooks would toss scraps of fried cornmeal batter to barking dogs to “hush” them—but we think they’re far too good to share.
Instructions
Combine Dry Ingredients
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne (if using). The dry ingredients form the foundation for the hush puppies’ texture and rise.
Combine Wet Ingredients
In a separate small bowl, whisk together the buttermilk and egg until fully combined and slightly frothy. The buttermilk’s acidity will react with the leavening agents to create a light, airy crumb.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be thick and slightly lumpy—overmixing develops gluten, which can lead to tough hush puppies.
Fold in the finely diced onion. Let the batter rest for 10 to 15 minutes at room temperature. This brief rest allows the cornmeal to hydrate, resulting in a smoother texture and more tender interior.
Heat the Oil
In a heavy-bottomed pot or Dutch oven, add oil to a depth of about 2 to 3 inches. Heat the oil to 350°F to 365°F (175°C to 185°C). Use a deep-fry or candy thermometer for accuracy. While the oil heats, line a baking sheet with paper towels or set a wire rack over a baking sheet for draining.
Form and Fry
Using a small cookie scoop (about 1½ tablespoons) or two spoons, carefully drop portions of batter into the hot oil. Do not overcrowd—work in batches of 6 to 8 depending on pot size.
Fry for 2 to 3 minutes, turning occasionally with a slotted spoon or spider skimmer, until the hush puppies are evenly golden brown and puffed. They should float to the surface and develop a deep amber crust.
Drain and Season
Using the spider skimmer, transfer the finished hush puppies to the prepared baking sheet or wire rack to drain excess oil. While still hot, sprinkle with a pinch of salt if desired. Repeat with remaining batter, allowing the oil to return to temperature between batches.
Serve
Transfer the hush puppies to a serving platter or basket. Garnish with fresh chopped parsley if desired. Serve immediately while hot and crisp, alongside honey butter, tartar sauce, or your favorite seafood and barbecue dishes.
Pro-Tips for Picture-Perfect Hush Puppies
- Use the Right Cornmeal: Fine or medium-grind cornmeal yields the best texture. Coarse cornmeal can result in gritty hush puppies. Look for stone-ground yellow cornmeal for authentic Southern flavor.
- Dice the Onion Finely: Large onion chunks can create steam pockets that cause hush puppies to burst during frying. Finely dicing ensures even cooking and a smooth exterior.
- Don’t Overmix: Overmixing the batter develops gluten, which leads to dense, tough hush puppies. Stir just until the dry ingredients are moistened—a few small lumps are perfectly fine.
- Test the Oil Temperature: Before frying the first batch, drop a small test piece of batter into the oil. It should sizzle vigorously and rise to the surface within 10 to 15 seconds. If it sinks and stays down, the oil is too cool.
- Work in Small Batches: Overcrowding drops the oil temperature dramatically, resulting in greasy, soggy hush puppies. Fry in batches and allow the oil to recover between batches.
- Serve Immediately: Hush puppies are at their peak within minutes of frying. They can be kept warm in a 200°F oven for up to 20 minutes, but they’re best enjoyed fresh and hot.
These Southern Hush Puppies are a beloved classic for good reason—simple ingredients, straightforward technique, and a result that’s pure comfort food.
