There’s something incredibly satisfying about biting into golden, crispy hush puppies that are perfectly tender inside. If you’ve been hunting for that perfect Southern snack, this Crispy Southern Hush Puppies Recipe is exactly what your kitchen needs.
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Why You'll Love This Recipe
Whenever I make these hush puppies, the house fills with an irresistible aroma that pulls everyone to the kitchen almost instantly. Plus, they’re so easy to whip up, you’ll want to make them again and again.
- Classic Southern Flavor: A perfectly balanced cornmeal batter with just the right touch of sweetness and a hint of onion.
- Irresistibly Crispy: Frying at 375°F ensures a crunchy exterior without being greasy.
- Quick & Simple: Ready in just 16 minutes from start to finish — perfect for busy days or spontaneous gatherings.
- Versatile Side or Snack: These hush puppies pair beautifully with seafood, barbecue, or your favorite Southern meal.
Ingredients & Why They Work
Before you gather your ingredients, here’s a quick rundown of what you’ll need and why each one matters. I recommend using freshly grated onion to keep your hush puppies moist and flavorful — trust me, it makes a difference!
- Cornmeal: The soul of any hush puppy, providing that classic grainy texture and golden color.
- All-purpose flour: Helps bind everything together and lightens the texture.
- Granulated sugar: Adds a slightly sweet note that balances the flavors beautifully.
- Baking powder: The secret to fluffy, tender interiors with a great rise.
- Salt: Enhances all the flavors and keeps things balanced.
- Cayenne pepper: Just a pinch for a subtle kick that wakes up the palate.
- Egg: Lightly beaten to enrich the batter and add structure.
- Buttermilk: Adds moisture and a slight tang that’s classic to Southern cooking.
- Grated onion: Freshly grated with its juices for maximum flavor and moisture.
- Peanut or vegetable oil: For frying, with peanut oil preferred for its higher smoke point and clean flavor.
Make It Your Way
One of the best things about this Crispy Southern Hush Puppies Recipe is how easy it is to customize. Whether you want to dial up the heat, sneak in some greens, or make it a bit lighter, hush puppies are a perfect canvas for your culinary creativity.
- Spicy Twist: Add a pinch more cayenne or toss in some finely chopped jalapeño for a lively kick. I love how the heat contrasts with the sweet cornmeal — it keeps things exciting with every bite.
- Herb Infusion: Mix in chopped fresh cilantro or parsley to brighten up the flavors. This fresh touch pairs beautifully if you’re serving your hush puppies alongside seafood or barbecue.
- Cheesy Upgrade: Stir in a handful of sharp cheddar or pepper jack cheese to the batter. Melty pockets of cheese inside crispy hush puppies bring so much comfort to the table!
- Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free blend to make these hush puppies suitable for gluten-sensitive friends. Just be sure to check your baking powder is gluten-free too.
- Sweet Corn Surprise: For added texture and bursts of sweetness, fold in a few tablespoons of fresh or frozen corn kernels that have been thawed. It’s like a little treasure hunt of corn goodness inside each hush puppy.
Step-by-Step: How I Make Crispy Southern Hush Puppies Recipe
Step 1: Mix the Dry Ingredients to Build Your Base
Start by combining 1 cup of cornmeal, ½ cup all-purpose flour, 2 tablespoons sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon cayenne pepper in a large bowl. Give them a good stir so everything’s evenly distributed. This step ensures every hush puppy will have that perfect balance of sweetness, spice, and rise to create their signature crispy exterior and tender crumb.
Step 2: Whisk Together Wet Ingredients and Grated Onion
In a separate bowl, whisk 1 large lightly beaten egg with ¾ cup buttermilk until smooth. Then, add the grated half small onion — including the juicy bits! Pour this wet mixture into your dry ingredients and stir gently. Aim for just combined; overmixing can make hush puppies tough. The batter should be thick enough to hold its shape but tender enough to fry up fluffy inside.
Step 3: Heat Your Oil to the Perfect Frying Temperature
Pour about 2 inches of peanut or vegetable oil into a cast iron skillet or Dutch oven. Heat the oil over medium-high until it reaches 375°F, checked with a digital thermometer. This precise temperature is key — too cool and your hush puppies absorb oil and get greasy; too hot and they brown too fast without cooking through. Patience here rewards you with that coveted golden crunch.
Step 4: Fry Those Golden Bites in Batches
Use two spoons to carefully drop tablespoon-sized portions of batter into the hot oil, using the back of one spoon to push the batter off the other. Don’t overcrowd the pan — working in batches keeps the oil hot and ensures even cooking. Fry for 2 to 3 minutes, turning the hush puppies halfway with a wire spatula. When they’re a beautiful golden brown all over, they’re ready to come out.
Step 5: Drain and Keep Warm While You Finish
Transfer the fried hush puppies to a wire rack set over a baking sheet lined with paper towels to drain excess oil. This keeps them crispy, not soggy. While frying additional batches, maintain the oil temperature around 375°F by adjusting your heat as necessary. This will keep each batch perfectly crisp and cooked through.
Top Tip
Mastering the perfect Crispy Southern Hush Puppies Recipe is all about attention to detail in every step. These tips will help you get that golden, crunchy exterior with a tender, fluffy inside every time you fry.
- Maintain Oil Temperature: I always keep a digital thermometer handy to ensure the oil stays at a steady 375°F. Staying consistent prevents greasy hush puppies and helps them cook evenly.
- Work in Batches: Overcrowding the pan drops the oil temperature too much. I learned the hard way that frying a few at a time keeps the hush puppies beautifully crisp without sogginess.
- Use Freshly Grated Onion: Including the juice from a freshly grated onion adds moisture and subtle flavor to the batter, making each bite incredibly tasty and moist inside.
- Drain Properly: Instead of just paper towels, I like using a wire rack set over a baking sheet lined with paper towels. This keeps the hush puppies crispy all around by letting excess oil drip away efficiently.
How to Serve Crispy Southern Hush Puppies Recipe
Garnishes
Simple garnishes can elevate these hush puppies beautifully. Try serving them with a sprinkle of chopped fresh parsley or chives for a burst of color and freshness. A drizzle of honey butter or a tangy remoulade sauce also pairs beautifully with the savory flavors.
Side Dishes
Crispy Southern Hush Puppies Recipe is a classic companion to southern staples. Serve them alongside fried catfish, shrimp, or barbecue ribs. They also complement creamy coleslaw, baked beans, or a crisp green salad perfectly to round out your meal.
Make Ahead and Storage
Storing Leftovers
Leftover hush puppies can be stored in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, place a paper towel inside the container to absorb any moisture.
Freezing
You can freeze cooked hush puppies by placing them in a single layer on a baking sheet and freezing until firm (about 1 hour). Then transfer them to a zip-top freezer bag or airtight container. They’ll keep well for up to 1 month.
Reheating
To reheat and restore their crispiness, warm hush puppies in a 350°F oven for about 8 to 10 minutes. Avoid microwaving as it tends to make them soggy.
Frequently Asked Questions:
The key to a crispy hush puppy is frying them at a consistent oil temperature of 375°F. This ensures they cook quickly and create a nice golden crust without absorbing excess oil.
While buttermilk adds a tangy richness and tender crumb, you can substitute it by mixing ¾ cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
Hush puppies are done when they turn a deep golden brown and float to the surface. They usually take 2 to 3 minutes per batch. Use a wire spatula to turn them evenly for perfect color all around.
Traditional hush puppies are best fried to achieve the characteristic crispy exterior. Baking won’t produce the same crunch but you can bake small scoops at 400°F until golden as a lower-fat alternative.
Final Thoughts
Making these Crispy Southern Hush Puppies Recipe at home is such a joyful experience—there’s something magical about the smell of hot oil and the sight of those golden bites emerging crisp and perfect. Whether you serve them as a nostalgic appetizer or a delightful side, they bring warmth and comfort to any table. I hope these tips and serving ideas inspire you to fry up a batch and fall in love with this southern classic all over again.
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Crispy Southern Hush Puppies Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
Southern Hush Puppies are crispy, golden fried balls of slightly sweetened cornmeal batter with a hint of onion, offering a perfect crunchy exterior and a fluffy, tender inside. They make a delicious appetizer or side dish ideal for complementing a variety of meals.
Ingredients
Dry Ingredients
- 1 cup (138g) cornmeal
- ½ cup (71g) all-purpose flour (scooped & leveled)
- 2 tablespoons (25g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Wet Ingredients
- 1 large egg (lightly beaten)
- ¾ cup (169g) buttermilk
- ½ small onion (grated, about ¼ to ⅓ cup)
For Frying
- Peanut or vegetable oil (for frying)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir to distribute all ingredients evenly.
- Combine wet ingredients: In a separate bowl, whisk the lightly beaten egg with the buttermilk. Add this mixture along with the grated onion and its juices to the dry ingredients. Stir gently until just combined, forming a thick batter.
- Heat the oil: Pour about 2 inches of peanut or vegetable oil into a large cast iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 375°F as measured by a digital thermometer to ensure proper frying temperature.
- Fry hush puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, using the back of one spoon to push the batter off the other. Work in batches to avoid overcrowding the pan. Fry for 2 to 3 minutes, turning halfway through with a wire spatula, until the hush puppies turn golden brown on all sides.
- Drain and keep warm: Remove the hush puppies and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Maintain the oil temperature by adjusting the heat as needed while frying additional batches.
Notes
- Use freshly grated onion including the juices for more flavor and moisture in the batter.
- Maintain consistent oil temperature at 375°F to ensure crispy, well-cooked hush puppies without absorbing excess oil.
- Peanut oil is preferred for frying due to its high smoke point, but vegetable oil is an acceptable alternative.
- Work in batches to prevent lowering the oil temperature which can cause greasy hush puppies.
- Serve warm as an appetizer or alongside seafood, barbecue, or southern dishes for a classic combination.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 31 mg
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