My hush puppy recipe gives you delicious, super-easy, bite-sized cornmeal fritters with a beautiful, crunchy exterior and a moist inner texture. Enjoy this fun appetizer or side that’s perfect for gatherings and special occasions.
If I were to choose between fries and hush puppies, I’d never give fries a second look. I’m all for the hush puppies, baby!
I can still remember the first time I tasted them. There was an instant connection. Perhaps it was because cornmeal is a staple in West Africa, and I grew up eating it. Corn fritters, for example.
Why Are They Called Hush Puppies?
So why are these deep-fried cornbread balls called hush puppies? Out of curiosity, I decided to research its origin, and here is what I found.
The term hush puppy has been attributed to hunters, fishermen, cooks, and soldiers of the American Civil War. People would deep fry a little of their cornmeal mixture and feed it to the dogs to keep them quiet. One thing is for sure: these hush puppies will knock your socks off.
How to Make Hush Puppies
- Combine the dry ingredients. (Photo 1)
- Mix in the beaten eggs and buttermilk. (Photo 2)
- Add the softened butter and onions, mix well, and scoop the batter with an ice cream scoop. (Photos 3-4)
- Scoop the batter with a spoon and gently drop it into about ½ inch of (375℉/190℃) oil. Fry in batches, turning once, until golden brown (about 5 minutes per batch). (Photo 5)
- Remove the hush puppies with a slotted spoon, allowing the excess oil to drain back into the skillet. Place them on paper towels to absorb more oil. (Photo 6)
- Serve warm with remoulade or ketchup. Happy eating!
Recipe Tips and Notes
- For those with gluten sensitivity, you can replace the flour with the same amount of all-purpose gluten-free flour.
- Omit the baking powder and salt if using self-rising cornmeal and flour.
- You can replace the buttermilk with ⅓ cup of regular milk and a teaspoon of apple cider or white vinegar.
- If you have a dairy sensitivity, you can use ⅓ cup of unsweetened soy or almond milk with a teaspoon of white vinegar or lemon juice.
And when I learned how easy it is, it became a go-to party appetizer, and it’s always a massive hit. On a recent trip to the South, my mission was to sample as many hush puppies as I could. And boy, did I have fun eating them.
Storage Tips
Although you can reheat them, they’re definitely best enjoyed as soon as you make them. However, you can store the hush puppies in the fridge in an airtight container for up to two days. Crisp them up again by reheating them in a 450°F (205°C) oven or an air fryer for 8-10 minutes.
You can also freeze them in an airtight container for up to three months. Spread them out on a baking sheet so they’re not touching each other, then put them in the freezer. As soon as they’re hard, store them in a freezer bag. When you’re ready to eat them, spread the frozen hush puppies on a baking sheet and bake them until crispy.
What to Serve Hush Puppies With
Hush puppies love being with Southern fried catfish and coleslaw. And don’t forget the remoulade sauce for dipping, and finish it off with a slice of pound cake.
More Incredible Southern Recipes to Enjoy
Watch How to Make It
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This blog post was originally published in December 2017 and has been updated with additional tips, new photos, and a video.
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