Southern Hush Puppies Recipe
Introduction
Southern hush puppies are crispy, golden cornmeal fritters with a delightful kick from jalapeno and a touch of sweetness. Perfect as a side or snack, they bring a comforting Southern charm to any meal.
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
- About 4 cups canola oil for frying
Instructions
- Step 1: Preheat your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack set over a paper towel-lined baking sheet.
- Step 2: In a large bowl or measuring cup, combine the cornmeal, flour, sugar, and Creole seasoning.
- Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeno to the dry ingredients. Stir gently just until everything is incorporated. Let the batter rest while you heat the oil.
- Step 4: Heat 3 to 4 cups of canola oil in a large Dutch oven or cast iron skillet over high heat. There should be 1 to 1.5 inches of oil depth. To test readiness, drop a pinch of cornmeal in the oil—it should sizzle immediately. Aim for around 365℉ if you have a thermometer.
- Step 5: Using a cookie scoop, drop 8 to 10 spoonfuls of batter into the hot oil. Fry for 2 to 3 minutes, turning the hush puppies to brown evenly on all sides. Adjust the heat as needed to maintain consistent frying temperature, often lowering to medium after the first batch starts frying.
- Step 6: Transfer the golden hush puppies to the prepared wire rack to drain excess oil. Place the rack and baking sheet in the warm oven to keep them hot while frying remaining batches.
- Step 7: Serve the hush puppies hot and enjoy their crispy, flavorful goodness!
Tips & Variations
- For extra flavor, try adding finely chopped fresh herbs like parsley or chives to the batter.
- If you prefer less heat, omit the jalapeno or substitute with sweet bell pepper.
- Use a thermometer to maintain consistent oil temperature for perfectly crispy hush puppies.
- Serve with spicy remoulade or honey butter for a delicious dipping option.
Storage
Store leftover hush puppies in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350℉ for 5-7 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make hush puppies without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar, left to sit for 5 minutes. This helps provide the same tang and acidity.
What oil is best for frying hush puppies?
Canola oil is a great choice due to its high smoke point and neutral flavor. Other options include vegetable or peanut oil.
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Southern Hush Puppies Recipe
- Total Time: 25 minutes
- Yield: About 20–24 hush puppies 1x
Description
Southern Hush Puppies are crispy, golden-fried cornmeal balls bursting with flavor from finely diced onions and jalapeños, seasoned with Creole spices. These savory bites are perfect as a side dish or appetizer, traditionally enjoyed alongside seafood or barbecue. The batter is quick to prepare and the hush puppies are fried until perfectly crisp on the outside while remaining tender and moist inside.
Ingredients
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 & Add-ins
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeño, de-seeded and de-veined, finely diced
For Frying
- Canola oil (about 4 cups, for frying)
Instructions
- Preheat Oven: Preheat your oven to 200°F to keep the hush puppies warm after frying. Prepare a wire baking rack set inside a paper towel-lined baking sheet for draining excess oil.
- Mix Dry Ingredients: In a large bowl or measuring cup, combine the self-rising cornmeal, all-purpose flour, granulated sugar, and Creole seasoning thoroughly.
- Add Wet Ingredients and Mix: To the dry mixture, add the buttermilk, beaten egg, finely diced onion, and jalapeño. Stir just enough to incorporate all ingredients, then allow the batter to rest while you heat the oil.
- Heat Oil for Frying: In a large Dutch oven or cast iron skillet, pour 3-4 cups of canola oil to a depth of about 1 to 1 1/2 inches. Heat oil over high heat until hot—test by dropping a pinch of cornmeal; it should sizzle immediately. If using a thermometer, target 365°F.
- Fry Hush Puppies: Using a cookie scoop, scoop batter and gently drop 8-10 hush puppies at a time into the hot oil. Fry for 2-3 minutes, turning occasionally so each hush puppy browns evenly on all sides. Adjust heat as needed to maintain oil temperature, usually lowering to medium during the first batch.
- 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 frying remaining batches.
- Serve: Serve the hush puppies hot and enjoy as a flavorful side or snack.
Notes
- Be careful with the oil temperature; too hot will burn the hush puppies, too cool will make them greasy.
- Removing seeds and veins from jalapeños controls the heat level; keep them in if you like spicier hush puppies.
- Using a cookie scoop helps keep hush puppies uniformly sized for even frying.
- Self-rising cornmeal already contains leavening agents, so no additional baking powder is needed.
- Drain hush puppies well on a wire rack rather than paper towels to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Keywords: southern hush puppies, fried cornmeal balls, creole hush puppies, crispy hush puppies, southern side dish, fried snack
