Hush Puppies
User Reviews
4.7
Hush Puppies
Description
This recipe for Hush Puppies combines yellow cornmeal and all-purpose flour with baking powder, baking soda, and sugar, balanced by salt and onion powder for flavor. The wet ingredients of buttermilk and eggs are mixed in lightly to keep the batter tender without overmixing. After chilling, the batter is dropped into hot canola or peanut oil, frying until golden brown and crisp on the outside while retaining a moist, fluffy center.
Hush Puppies are often enjoyed alongside fried fish or barbecue, accompanied by tartar sauce and a squeeze of lemon to complement their mild sweetness and corn flavor. They provide a pleasing textural contrast with their crisp crust.
If you don’t have buttermilk, you can easily substitute by mixing milk with vinegar to create sour milk, which maintains the characteristic tang and acidity for proper leavening and moisture. Chilling the batter before frying helps hydrate the cornmeal and improves the final texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal yellow
- 2 tablespoons baking powder
- 2 heaping tablespoons granulated sugar
- 1 tablespoon baking soda
- 2 teaspoons salt
- 1 tablespoon onion powder
- 1 1/4 cups buttermilk (see note)
- 2 large egg
- canola oil for frying, or peanut oil
- tartar sauce for serving
- lemon for serving, wedges
Instructions
- In a medium mixing bowl, whisk together the flour, yellow cornmeal, baking powder, sugar, baking soda, salt, and onion powder. Set aside.
- In a small mixing bowl, whisk together the buttermilk and eggs until evenly combined. Pour this mixture into the dry ingredients and fold with a rubber spatula until just combined. (Do not overmix the batter.)
- Cover and refrigerate for a minimum of 1 hour (up to 24 hours).
- When you're ready to cook, preheat the oven to the “warm” setting (about 200 degrees F).
- Pour 2 inches of canola oil into a high-sided Dutch oven or other heavy-bottom pot. Heat over medium-high heat until the oil reaches 350 degrees F.
- Carefully drop 1 tablespoon of batter into the hot oil. Continue dropping in the batter, working in batches, being mindful not to overcrowd the pot. Fry for 3-4 minutes until the outsides are a crispy, golden brown.
- Use a slotted spoon to remove the cooked hush puppies to a paper towel-lined plate to drain. Transfer to a baking sheet placed in the warm oven to keep the cooked hush puppies warm until all the batter is fried.
- Transfer the hush puppies to a serving platter and serve with lemon wedges and tartar sauce for dipping, if desired.
Notes
- If buttermilk is unavailable, create sour milk by mixing 1 cup plus 3 tablespoons of milk with 4 teaspoons vinegar. Let sit 5 minutes before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30hush puppies
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 1hush puppy | |
| Calories | 91kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 13mg | 4% |
| Sodium | 356mg | 15% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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