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4.7 from 42 votes

Hush Puppies with Spicy Dipping Sauce

Hush puppies are a Southern classic! These homemade balls of fried cornmeal batter are quick and delicious. Serve with spicy dipping sauce!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 24
Calories: 53 kcal
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

For the Hush Puppies:
  • ¾ cup cornmeal
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¾ cup buttermilk
  • 2 eggs
  • ¼ cup minced yellow onion
  • 2 quarts peanut or vegetable oil for frying
For the Dipping Sauce:
  • ⅓ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha

Instructions

    Cup of Yum
  1. Make the Batter: Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour.
  2. Make the Dipping Sauce: In a small bowl, whisk together the sour cream, mayonnaise and Sriracha. Cover and refrigerate until ready to serve.
  3. Fry the Hush Puppies: Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons (I used a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning hush puppies halfway through cooking.
  4. Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. The hushpuppies can be refrigerated in an airtight container for up to 3 days.

Notes

  • Nutritional values are based on one hush puppy
  • Equipment Recommendations: Small cookie scoop (for perfect, even-sized hush puppies) / Cast iron skillet / Dutch oven / Thermometer
  • Oil: While peanut oil or vegetable oil is recommended, you can use other oils with a high smoke point - corn, soybean, safflower, canola, cottonseed, or sunflower.
  • Mix-Ins: If you want to stir in some extra flavor, you can toss in frozen or canned whole corn kernels, chopped jalapeno, chopped bacon, a little shredded cheese, etc.
  • To Bake: While I highly, highly encourage you to fry these for maximize flavor and texture, you can bake them in a mini muffin tin at 450 degrees for 7 to 10 minutes.
  • Make-Ahead: You can mix together the batter up to 1 hour before frying the hush puppies.
  • Storing: Leftover hush puppies should be stored in a paper towel-lined airtight container in the refrigerator for up to 3 days.
  • Freezing: Once made, cool completely, then place on a baking sheet in the freezer until solid, 1 to 2 hours. Transfer them to a paper towel-lined zip-to freezer bag and freeze for up to 3 months.
  • Reheating: Hush puppies are definitely best eaten soon after being made but can be reheated in a 400-degree oven for about 5 minutes. If using frozen, microwave for about 1 minute to thaw before reheating in the oven.
  • Recipe from Cook's Country, August/September 2009

Nutrition Information

Calories 53kcal (3%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 16mg (5%) Sodium 135mg (6%) Potassium 66mg (2%) Vitamin A 60IU (1%) Vitamin C 0.5mg (1%) Calcium 25mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 53

% Daily Value*

Calories 53kcal 3%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 135mg 6%
Potassium 66mg 1%
Vitamin A 60IU 1%
Vitamin C 0.5mg 1%
Calcium 25mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.