Southern Hush Puppies Recipe

Introduction

Southern hush puppies are a classic, crispy fried treat with a tender, flavorful interior. These golden bites combine cornmeal, onion, and a touch of heat from jalapeno for a perfect side or snack. They’re easy to make and always a crowd-pleaser.

Ingredients

• 1 1/2 cups self-rising cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon all-purpose Creole seasoning
• 1/2 cup buttermilk
• 1 large egg, beaten
• 1 small yellow onion, finely diced
• 1 large jalapeno, de-seeded and de-veined, finely diced
• Canola oil for frying (about 4 cups)

Instructions

1. Step 1: Preheat the oven to 200℉ to keep hush puppies warm after frying. Prepare a wire baking rack set over a paper towel-lined baking sheet.
2. Step 2: In a large bowl or measuring cup, mix together the cornmeal, flour, sugar, and Creole seasoning.
3. Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeno to the dry ingredients. Stir gently until just combined. Let the batter rest while heating the oil.
4. Step 4: Heat 3 to 4 cups of canola oil in a large Dutch oven or cast iron skillet to a depth of 1 to 1 1/2 inches over high heat. The oil is ready when a pinch of cornmeal sizzles upon contact or reaches 365℉ if using a thermometer.
5. Step 5: Use a cookie scoop to drop 8 to 10 hush puppies at a time into the hot oil. Fry for 2 to 3 minutes, turning occasionally to brown evenly. Adjust the heat as needed to maintain an even temperature.
6. Step 6: Transfer fried hush puppies to the wire rack to drain excess oil. Keep them warm in the oven while frying remaining batches.
7. Step 7: Serve the hush puppies hot and enjoy their crispy, fluffy goodness!

Tips & Variations

• For extra flavor, try adding chopped fresh herbs like parsley or chives to the batter.
• Use smoked paprika or cayenne pepper in place of Creole seasoning for a different spice profile.
• If you prefer less heat, omit the jalapeno or reduce the amount used.
• Serve hush puppies with a side of honey butter or spicy dipping sauce for added richness.

Storage

Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350℉ oven for 10 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornmeal instead of self-rising?

Yes, but you will need to add baking powder and salt to replace the leavening and seasoning in self-rising cornmeal. For each 1 1/2 cups of cornmeal, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

What’s the best oil for frying hush puppies?

Canola oil is a great choice for its high smoke point and neutral flavor, but you can also use vegetable or peanut oil. Avoid oils with low smoke points to prevent burning.

Southern Hush Puppies Recipe

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★★★★★

4.9 from 135 reviews

Southern Hush Puppies are crispy, golden-fried cornmeal balls flavored with diced onion and jalapeno, offering a perfect savory snack or side dish with a hint of spice and classic southern charm.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 hush puppies 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups self rising cornmeal (yellow or white)
• 1/2 cup all purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon all purpose Creole seasoning

Wet Ingredients

• 1/2 cup buttermilk
• 1 large egg, beaten

Add-ins

• 1 small yellow onion, finely diced
• 1 large jalapeno, de-seeded & de-veined, finely diced

For Frying

• Canola oil (about 4 cups)

Instructions

1. Preheat oven: Set your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack placed on top of a paper towel-lined baking sheet to drain excess oil from the fried hush puppies.
2. Mix dry ingredients: In a large bowl or measuring cup, combine the self rising cornmeal, all purpose flour, granulated sugar, and Creole seasoning. Stir these dry ingredients thoroughly.
3. Add wet ingredients & mix batter: Pour the buttermilk and beaten egg into the dry mixture. Add the finely diced onion and jalapeno. Stir just enough to evenly incorporate everything without over-mixing. Let the batter rest while you heat the oil.
4. Heat the oil: In a large Dutch oven or cast iron skillet, pour 3-4 cups of canola oil, enough to reach 1 to 1 1/2 inches deep. Heat over high heat until the oil reaches 365℉ or sizzles when a pinch of cornmeal is dropped in.
5. Fry hush puppies: Using a cookie scoop, drop 8-10 batter scoops into the hot oil. Fry for 2-3 minutes, turning occasionally to brown all sides evenly. Adjust heat as necessary to maintain temperature, usually reducing to medium heat during the first batch.
6. Drain and keep warm: Transfer the golden brown hush puppies to the prepared wire rack to drain excess oil. Place the rack and baking sheet in the preheated oven to keep them warm while you fry remaining batches.
7. Serve: Serve the hush puppies hot and enjoy their crispy exterior with a flavorful, tender interior.

Notes

• Make sure the oil is hot enough before frying to ensure a crispy crust.
• Do not over-mix the batter to keep hush puppies light and tender.
• Removing jalapeno seeds and veins reduces heat but keeps flavor; adjust spice level to taste.
• Use a wire rack over paper towels for draining to prevent sogginess.
• Keep cooked hush puppies warm in a low oven to maintain crispness until serving.

Keywords: Southern hush puppies, cornmeal fritters, fried appetizer, southern side dish, jalapeno hush puppies