Description

Classic Southern Hush Puppies are crispy, golden-fried cornmeal balls with a tender, flavorful interior. This traditional recipe combines cornmeal, flour, buttermilk, and a hint of smoked paprika, then deep-fried to perfection for a delicious Southern side dish that pairs wonderfully with fried fish or barbecue.

Ingredients

Scale

Dry Ingredients

1 cup (160g) yellow cornmeal
0.5 cup (65g) all-purpose flour
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp salt
1 tbsp granulated sugar
0.5 tsp smoked paprika (optional)

Wet Ingredients

1 cup (240ml) whole buttermilk
1 large egg, beaten
4 tbsp grated yellow onion
2 tbsp melted butter

For Frying

1 quart peanut oil

Instructions

Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, granulated sugar, and smoked paprika until well combined.
Combine wet ingredients: In a separate jug, mix together the whole buttermilk, beaten egg, grated yellow onion, and melted butter until fully blended.
Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and fold gently until just moistened, being careful not to overmix to maintain a tender texture.
Rest batter: Let the batter rest for 10 minutes to allow proper hydration of the cornmeal and improve the hush puppies’ texture.
Heat oil: While resting, heat 2 inches of peanut oil in a Dutch oven or deep pan to 365°F (185°C), maintaining this temperature for proper frying.
Fry hush puppies: Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of the batter into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until they are evenly golden brown and cooked through.
Drain and cool: Remove the hush puppies with a slotted spoon and drain on a wire cooling rack set over a baking sheet to allow excess oil to drain and keep them crispy.

Notes

Maintain oil temperature at 365°F (185°C) to ensure even cooking and prevent greasy hush puppies.
Do not overmix the batter to avoid tough hush puppies; it should be just combined.
Use grated yellow onion for a subtle onion flavor; finely chopped green onions can be used as a variation.
Peanut oil is recommended for frying due to its high smoke point and neutral flavor, but other neutral oils can be substituted.
Serve immediately for the best crispy texture, enjoyed with tartar sauce or honey butter.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Side Dish
Method: Frying
Cuisine: Southern American

Keywords: hush puppies, southern hush puppies, cornmeal balls, fried cornmeal, Southern side dish, deep-fried snacks, peanut oil frying