Hush Puppies
Golden, crispy fried cornmeal fritters with a soft, fluffy center. These classic Southern bites are slightly sweet, savory, and studded with bits of onion. Perfect alongside fried fish, barbecue, or any seafood feast.
For 4 servings
- prep · ~10 min
Heat the frying oil.
Pour the oil into a Dutch oven or heavy pot to a depth of about 2 inches. Heat over medium-high until the oil reaches 350°F on a deep-fry thermometer.
TIPKeep a close eye on the temperature. If it drops too low the hush puppies will absorb oil; too high and they burn. - mix · ~1 min
Mix the dry ingredients.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, salt, and black pepper until evenly combined.
- mix · ~2 min
Mix the wet ingredients and form the batter.
1.Add the finely minced onion to the dry ingredients and toss to coat.2.Pour in the beaten egg and buttermilk.3.Stir gently with a wooden spoon until just combined and a thick, scoopable batter forms.4.If the batter seems too stiff, add water a tablespoon at a time until it drops easily from a spoon.TIPDon't overmix the batter. A few lumps are fine — overworking it will make the hush puppies dense and tough. - fry · ~3 min
Fry the hush puppies in batches.
1.Carefully drop rounded tablespoonfuls of batter into the hot oil, working in batches of 5 to 6.2.Fry for 2 to 3 minutes total, turning them once halfway through, until deep golden brown all over.3.Use a slotted spoon to transfer the hush puppies to a paper towel-lined plate.TIPBring the oil back up to 350°F between batches to keep the crust crisp. - serve
Serve immediately.
Let the hush puppies drain for just a minute, then serve hot. They are best eaten right away while the outside is crisp and the inside is steaming.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground yellow cornmeal for the best texture and authentic Southern flavor.
- 2To test oil temperature without a thermometer, drop a tiny bit of batter in — it should sizzle and float immediately.
- 3Chill the batter for 15 minutes before frying to help the hush puppies hold their shape better.
- 4Don't overcrowd the pot; frying in batches of 5-6 ensures even browning and crispness.
- 5Drain fried hush puppies on a paper towel-lined sheet pan, not on a plate, to keep them crispy.
- 6If the batter is too dry, add water a tablespoon at a time until it just drops off a spoon — too wet makes greasy fritters.
Adapt it for your goals.
Spicy Jalapeño & Cheese
Add 2 tablespoons finely diced pickled jalapeños and 1/4 cup shredded cheddar cheese to the batter for a Tex-Mex twist that's perfect with chili or tacos.
Gluten FreeGluten-Free
Replace the all-purpose flour with an equal amount of gluten-free 1-to-1 baking flour blend — the cornmeal is naturally gluten-free, so only the flour needs swapping.
Savory Herb & GarlicSavory Herb & Garlic
Fold in 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, and a tablespoon of chopped fresh parsley for an aromatic version to serve alongside roast chicken or grilled vegetables.
Why this is on our healthy list.
Good Source of Whole Grains
Yellow cornmeal provides fiber and B vitamins, making these fritters a more nutrient-dense alternative to white-flour fried snacks.
Lower in Sugar than Desserts
With only one teaspoon of sugar for the whole batch, these savory hush puppies have minimal added sugar compared to most baked sweets.
Onion Adds Antioxidants
Finely minced onion contributes quercetin, a plant compound with anti-inflammatory properties, plus a subtle prebiotic boost.
Frequently asked questions
The oil was likely too cool (below 350°F) or you overcrowded the pot — the batter absorbs excess oil when the temperature drops. Fry in small batches and wait for the oil to recover between batches.
