Southern Hush Puppies Recipe

Introduction

Southern hush puppies are crispy, golden-fried cornmeal bites bursting with flavor from fresh onions and jalapeños. Perfect as a side dish or a snack, these little fritters bring a taste of Southern comfort to your table.

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 jalapeño, de-seeded and de-veined, finely diced
• Canola oil for frying (about 4 cups)

Instructions

1. Step 1: Preheat your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire rack set over a paper towel-lined baking sheet.
2. Step 2: In a large bowl or measuring cup, combine the dry ingredients: cornmeal, flour, sugar, and Creole seasoning.
3. Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeño to the dry mixture. Stir gently just until everything is incorporated. Let the batter rest while you heat 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 about 1 to 1 1/2 inches over high heat. When a pinch of cornmeal dropped into the oil sizzles immediately, the oil is ready. If using a thermometer, heat the oil to 365℉.
5. Step 5: Using a cookie scoop, carefully drop 8 to 10 portions of batter into the hot oil. Fry for 2 to 3 minutes, turning the hush puppies to brown all sides evenly. Adjust the heat to maintain an even frying temperature, usually lowering to medium after the first batch starts frying.
6. Step 6: Transfer the golden brown hush puppies to the prepared wire rack to drain excess oil. Place them in the preheated oven to keep warm while frying the remaining batches.
7. Step 7: Serve the hush puppies hot and enjoy their crispy, flavorful goodness.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper to the batter.
• Try substituting Creole seasoning with Old Bay or Cajun seasoning for a different spice profile.
• Use a deep-fry thermometer to monitor the oil temperature and avoid greasy hush puppies.
• If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon white vinegar and let it sit for 5 minutes before using.

Storage

Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated 350℉ oven for about 8-10 minutes to restore their crispiness. Avoid microwaving to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hush puppies without jalapeños?

Yes, you can omit the jalapeños for a milder flavor. Adding finely diced bell peppers or green onions can provide a different but delicious twist.

What if I don’t have self-rising cornmeal?

If you only have regular cornmeal, you can add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of cornmeal to mimic self-rising cornmeal.

Southern Hush Puppies Recipe

Print Recipe

★★★★★

4.6 from 441 reviews

Classic Southern Hush Puppies are crispy, golden fried cornmeal balls infused with a touch of sweetness, spicy jalapeno, and savory Creole seasoning. These bite-sized treats make a perfect side dish or appetizer, best served hot and fresh from the fryer.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 24 hush puppies 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

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

For Frying

• Canola oil (about 4 cups) for frying

Instructions

1. Preheat Oven: Preheat the oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack set over a paper towel-lined baking sheet for draining oil.
2. Mix Dry Ingredients: In a large bowl or measuring cup, combine cornmeal, flour, sugar, and Creole seasoning thoroughly.
3. Add Wet Ingredients: Stir in the buttermilk, beaten egg, finely diced onion, and jalapeno just enough to combine all ingredients. Let the batter rest while heating the oil.
4. Heat Oil: In a large Dutch oven or cast iron skillet, heat 3 to 4 cups of canola oil to create 1 to 1.5 inches of depth. Heat over high until hot enough, approximately 365℉, or when a pinch of cornmeal sizzles on contact.
5. Fry Hush Puppies: Use a cookie scoop to drop about 8 to 10 batter portions into the hot oil. Fry for 2-3 minutes, turning occasionally to ensure even golden browning. Adjust heat to maintain a consistent frying temperature, lowering to medium if needed during the first batch.
6. Drain and Keep Warm: Transfer the golden hush puppies to the prepared wire rack to drain excess oil. Place the rack with hush puppies in the warm oven to keep them hot while frying remaining batches.
7. Serve: Serve the hush puppies hot for best flavor and crispness. Enjoy them as a delicious Southern side or appetizer.

Notes

• Ensure oil temperature is maintained around 365℉ for perfect frying results.
• Do not overmix the batter to keep hush puppies tender.
• Use a wire rack over paper towels rather than just paper towels for better drainage and crispiness.
• Adjust the level of heat in the jalapeno to your spice preference or omit if sensitive to spice.
• Leftovers can be reheated in the oven to restore crispness but are best eaten fresh.

Keywords: Southern Hush Puppies, Cornmeal Fritters, Fried Appetizer, Creole Seasoned Snacks, Jalapeno Hush Puppies