Learn how to make classic hush puppies, a beloved Southern treat. These crispy deep-fried cornmeal fritters are the perfect side dish or appetizer. Customize them with your favorite ingredients for added flavor and texture.
Course Sauces, Stocks, and Accompaniments, Side Dish
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 12
Author N. Jay Sorensen, MBA RDN
Ingredients
1cupcornmeal
1/2cupall-purpose flour
1tablespoongranulated sugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoononion powder
1/2teaspoongarlic powder
1/4teaspooncayenne pepperoptional, for some heat
1/2cupbuttermilk
1/4cupfinely chopped onion
1/4cupfinely chopped bell pepperany color
1eggbeaten
Vegetable oilfor frying
Instructions
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, onion powder, garlic powder, and cayenne pepper (if using).
In a separate bowl, mix together the buttermilk, chopped onion, chopped bell pepper, and beaten egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
In a deep pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
Using a tablespoon or a small ice cream scoop, drop spoonfuls of the batter into the hot oil. Be careful not to overcrowd the pot; fry in batches.
Fry the hush puppies for 2-3 minutes, or until they are golden brown and crispy on the outside. Flip them halfway through to ensure even cooking.
Remove the hush puppies from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Serve the hush puppies warm as a side dish with fried fish or as a delicious appetizer. Customize by adding jalapeños, corn kernels, or shredded cheese for extra flavor and texture.
Notes
Enjoy the crispy goodness of these classic hush puppies, a Southern favorite that's sure to please!