Easy Hush Puppy Recipe

This crispy and golden Hush Puppy Recipe is perfectly fried cornmeal balls, that are tender with a hint of sweetness. Ready in minutes using just a few simple ingredients. Pair it with fried fish and your favorite side dishes for the ultimate fish fry.  

For the ultimate fish fry dinner any time, try pairing these homemade hush puppies with Southern Fried Catfish, Creamy Cheese Grits, Baked Beans, and Coleslaw.

​To me, you can't have a fish fry without hush puppies! 

I mean you're already frying the fish so why not go ahead and drop in some balls of batter and make some delicious hush puppies to go along with your fish dinner. 

They are simple to make using just a few basic ingredients that you may already have in your kitchen. Save the pre-bagged hush puppy mix and make your own homemade southern hush puppies. 

Let's get started!

What are Hush Puppies? 

Hush puppies are typically made from a cornmeal mixture that can contain various other ingredients such as egg, onion, milk, and spices. The mixture can be shaped into balls and fried until they're crispy golden brown. They're often served as a side dish and paired with fried seafood. Depending on where you're at they may also be referred to as cornmeal fritters or fish fries. 

The origin of hush puppies can vary greatly depending on who is telling the story. My understanding is they're based on a common South African cornmeal fried dish called mealie pap. Enslaved people would crumble the fried cornmeal along their trail as a way to distract and silence the dogs that were used to hunt them down. Thus the name 'hush puppies or hush puppy'. 

But today I think most people can agree they're a traditional southern dish. 

Ingredients You'll Need 

1. Self-Rising Cornmeal - Make sure that it's self-rising cornmeal to form the base of the hush puppy batter and it allows them to become light and fluffy. It can be yellow cornmeal or white cornmeal whichever you prefer, but I find that white cornmeal is easier to find in a self-rising mixture. This should be easily located at your local grocery store in the same aisle as the dry baking goods and spices. 
2. Granulated Sugar - Adds a hint of sweetness to the mixture. You could use cane sugar, light brown sugar, or honey as a substitute. 
3. Salt - Brings out the flavor and prevents the hush puppies from tasting bland and flat, adjust to your preference. 
4. Onion - Use a white onion or any yellow or sweet onion and grate it using a box grater or food processor. It should be grated into small thin pieces. Use some paper towels to squeeze excess moisture out of the grated onion. 
5. Whole Milk - Helps the cornmeal batter to stick together, I suggest using whole milk and not any other milk substitute. 
6. Large Egg - A single large egg is needed to help the hush puppy dough bind together and stay together as it fries in the hot oil. Whisk the egg to combine it before adding it to the cornmeal mixture for seamless incorporation. 
7. Oil - Needed to fry the hush puppies in. Use oil that has a high smoke point such as vegetable oil, canola oil, or peanut oil. I do not recommend using olive oil. I prefer to keep it simple and use vegetable oil. Make sure you have enough oil to fry the hush puppies in, at least half an inch to an inch of oil at the bottom of the skillet. I find that I usually need about 8 to 16 ounces of oil, depending on the size of the pan. 

Optional Ingredients

These ingredients are not required at all if you want to keep the recipe short and simple. But if you want to add more layers of flavor, these are a few options: 

• Seasonings - Add more spices to the hushpuppy batter to make it more to your taste. Try using old bay seasoning, ground black pepper, onion powder, cajun seasoning, or garlic powder.
• Spicy - Make it spicy with a little kick of heat by adding in some cayenne pepper or finely chopped jalapeno pepper. 
• Fixings - When you're ready to serve your crispy hushpuppies, pair with some thinly sliced lemon wedges for a squeeze of lemon juice, top with green onion, hot sauce, tartar sauce, sour cream, or your favorite dipping sauce.  

See the recipe card below for exact ingredient quantities and instructions.

How to Make the Best Hush Puppies 

Begin the recipe by grabbing a large mixing bowl and adding the self-rising cornmeal, granulated sugar, and salt. Whisk to combine. In a separate small bowl add the grated onion, milk, and egg. Mix to combine. 

Make a well/hole in the middle of the dry ingredients and slowly pour in the wet ingredients. Stir to combine, it will form a loose batter. 

Place a cast iron skillet over medium heat and add the oil. Allow it to heat to 350-365 degrees F. Use an ice cream scoop, a small cookie scoop, or two small spoons to scoop the batter and carefully drop a few at a time into the hot oil. Cook for 2-3 minutes before turning to the opposite side and allowing them to cook for another 2-3 minutes until they're golden brown.

Carefully remove each hush puppy from the hot oil using a slotted spoon or thongs. Place them on a wire rack to drain and continue with the second batch until the batter is gone. 

Transfer them to a plate lined with a paper towel to catch an excess oil. Serve warm and enjoy!

Hush Puppies Recipe Tips & Tricks 

• Do not crowd the pan when frying or it will lower the oil temperature and the hush puppies may not cook as evenly. Try to work in small batches if possible. 
• Keep a close eye on the temperature of the oil to make sure that it doesn't get too hot. I recommend using a cooking thermometer/frying thermometer and keeping the oil's temperature at medium-high heat between 350 degrees F. to 365 degrees F. If your oil gets too hot your hush puppies will fry too fast and end up being dry and extra crispy.
• When you pull the fried hush puppies from the hot oil, immediately place them on a wire rack to drain for 1 to 2 minutes before transferring them to a paper towel-lined plate. 
• Use a large cast iron skillet, dutch oven, or large pot on the stovetop to fry the hush pups in. A deep fryer is not necessary, but you may use it if you prefer. 

Storage Tips 

Storage. Hush Puppies are best enjoyed while they're still warm shortly after being made. But leftover hush puppies can be stored in the refrigerator for 1 to 2 days in an airtight container or plastic storage bag. 

Reheating. When you're ready to serve the hush puppies the next day, try reheating them in the air fryer to make them warm and crispy again. They can also be reheated in the microwave or inside the oven at 200 degrees F., but keep in mind they may not be crispy on the outside. 

Freezing. I do not recommend freezing cooked hush puppies as it changes the texture a bit. With that being said, cooked and cooled to room temperature hush puppies can be stored in the freezer in a freezer bag or container for up to 2 months. Allow them to thaw overnight in the refrigerator before reheating. 

Want More Southern Favorites? Try These: 

• Collard Greens with Ham Hocks 
• Southern Baked Beans with Bacon 
• Crispy Fried Okra 
• Southern Coleslaw Recipe
• Fried Chicken Recipe 
• Potato Salad Recipe with Egg 
• Cheese Grits with Heavy Cream

Have any comments, questions, or other delicious ways to enjoy this Southern Hush Puppy Recipe? Please share them in the comments below!

📖 Recipe