Southern Hush Puppies
User Reviews
5
Southern Hush Puppies
Description
Southern Hush Puppies combine all-purpose flour, plain cornmeal, baking powder, baking soda, salt, black pepper, and diced jalapeno pepper into a batter moistened with eggs and buttermilk. The jalapeno adds a mild spicy note while the leavening agents provide lift, ensuring the hush puppies are not dense.
The batter is dropped by small scoops into hot peanut oil heated to 350–375°F and fried until golden and crisp, about three minutes, turning halfway. This method creates a crunchy crust encasing a moist and tender interior with a slightly coarse cornmeal texture.
These hush puppies work well alongside fried fish, barbecue, or as a savory snack. The suggested peanut oil imparts a neutral flavor and high smoke point for frying. Jalapeno is optional depending on heat preference; removing seeds and veins reduces spiciness.
Using a heavy pan like a Dutch oven or cast iron skillet filled to about one inch with oil is advised for even frying. Avoid overmixing the batter to maintain a light texture. The recipe estimates four cups of oil but adjust amount as needed for your pan.
Ingredients
- 4 cups peanut oil (estimate only - see notes)
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 jalapeno pepper deveined and seeds removed, finely diced
- 2 egg
- 1 cup buttermilk
Instructions
- Place a deep skillet or Dutch oven on medium high heat and add the oil to a depth of about one inch. Heat until the oil reaches 350 to 375 degrees (or a tiny amount of the batter dropped into the hot oil immediately sizzles on contact).
- While the oil is heating, add the dry ingredients (flour, cornmeal, baking powder, baking soda, salt and pepper) to a large mixing bowl. Mix well with a whisk.
- Stir in the diced jalapeno pepper.
- Add the eggs to the buttermilk and mix well to combine.
- Add the wet ingredients to the dry mixture and stir together.Note: Stir just until the dry ingredients are moistened and be careful not to overmix the batter. The batter will be slightly lumpy.
- When the oil has reached frying temperature, drop the hush puppies in one at a time. Once the oil has come to temperature using a small cookie scoop drop balls of the batter into the hot oil, carefully. Don’t overcrowd, you’ll be working in batches.
- Fry for about 3 minutes, turning half way, until they are a nice golden brown all over.
- Carefully remove from the oil using a metal slotted spoon or metal spider and drain on paper towel lined baking sheet. Place the hush puppies in a warm oven while you work on the next batch.
- Repeat until all the batter is used.
Notes
- Use a deep cast iron frying pan or Dutch oven with about a 1-inch oil depth; adjust oil volume as needed.
- Peanut oil is recommended for its high smoke point; canola or vegetable oil are acceptable alternatives.
- Choose plain cornmeal, not self-rising or cornmeal mixes for proper texture.
- Jalapeno pepper is optional; removing seeds and membrane reduces heat if a milder flavor is desired.
- Stir batter just until moistened to avoid overmixing and maintain lightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 119kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 433mg | 18% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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