Hush Puppies – Hush puppies take me straight back to summers in the South. You know those long, lazy afternoons where everything smells like fresh-cut grass and fried food? I was probably 10 years old when I first had one, and let me tell you—it was love at first bite.
We were at a fish fry, and someone handed me this little golden ball of crunchy goodness. I didn’t even know what it was. A donut? A savory muffin? Nope, it was better. Warm, crispy on the outside, fluffy inside, with this savory, slightly sweet flavor that felt like a hug.
Years later, I decided to recreate that magic in my own kitchen. It wasn’t perfect at first (pro tip: don’t overcrowd the fryer), but now I’ve got it down. This hush puppies recipe is simple, quick, and never fails to bring a little Southern charm to the table. And honestly, isn’t that what we all need sometimes?
Why You’ll Love This Hush Puppies Recipe?
This Hush Puppies Recipe is one of those dishes that instantly makes you feel at home. Here’s why you’ll keep coming back to it:
- Easy to Make: Only 25 minutes from start to finish. Even if you’re a frying newbie, you’ve got this.
- Crispy Meets Fluffy: The golden crust gives way to a tender, savory center every single time.
- Bursting with Flavor: Onion, garlic, celery, and a hint of Cajun spice? It’s a flavor bomb in every bite.
- Perfect for Sharing: These are made for fish fries, cookouts, or just impressing friends on game day.
- Totally Customizable: Like a little heat? Add jalapeños. Craving something cheesy? Toss in some shredded cheddar.
Ingredient Notes:
Every ingredient in this Hush Puppies Recipe has a role to play. Let’s break it down:
- Vegetable Oil: Deep frying is the way to go here. Make sure there’s enough oil to let the hush puppies float while cooking.
- Cornmeal & Flour: The perfect duo—cornmeal for texture and flour for structure.
- Onion & Celery: These add a sweet-savory crunch. Mince them finely so the batter stays smooth.
- Milk & Egg: The glue that holds everything together.
- Garlic: Because why wouldn’t you? It adds depth and a little zing.
- Cajun Seasoning: Just a pinch brings the whole recipe to life. Adjust to your spice preference—it’s your call!
How To Make Hush Puppies?
Step 1. Heat the Oil
Start by heating the vegetable oil in a deep fryer or heavy-bottomed pan to 375°F. (Don’t have a thermometer? Drop a small bit of batter in—if it sizzles and floats, you’re good to go.)
Step 2. Mix the Batter
In a big bowl, combine the cornmeal, flour, minced onion, celery, garlic, milk, egg, and Cajun seasoning. Stir everything together until it forms a thick, scoopable batter. Too runny? Add a touch more cornmeal. Too thick? A splash of milk will fix it.
Step 3. Fry the Hush Puppies
Using a spoon or small scoop, drop ping-pong ball-sized portions of batter into the hot oil. Fry about 4-5 at a time, so the oil stays at the right temperature. Cook for about 5 minutes, turning them occasionally, until they’re a beautiful golden brown.
Step 4. Drain and Serve
Remove the hush puppies with a slotted spoon and let them drain on a plate lined with paper towels. This step keeps them crisp and perfect. Repeat with the remaining batter, and serve them warm—because is there anything better than fresh-out-of-the-fryer hush puppies?
Want To Save This Recipe?
Storage Options:
Hush puppies are best when they’re fresh and hot, but if you manage to save a few (unlikely, I know), here’s how to store them:
- Refrigerator: Store in an airtight container for up to 2 days. Reheat in the oven at 350°F for 10 minutes to crisp them back up.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer.
Variations and Substitutions:
Hush puppies are already amazing, but there’s always room to play!
- Cheesy Hush Puppies: Mix in shredded cheddar or Parmesan for an indulgent twist.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for some heat.
- Sweet Corn Hush Puppies: Swap the onion and garlic for corn kernels and a tablespoon of sugar.
- Gluten-Free: Use a gluten-free flour blend and cornmeal to make them celiac-friendly.
What to Serve with Hush Puppies?
Hush puppies shine on their own, but they’re even better with the right pairings. Here’s what I love:
- Fried Fish: You can’t beat the classic Southern duo.
- Barbecue: Ribs, pulled pork, or brisket all pair beautifully.
- Chili or Soup: Use them as dippers—game changer.
- Salad: A crisp green salad or coleslaw balances out the richness.
Frequently Asked Questions:
Can I bake hush puppies instead of frying them?
You can, but they won’t have that signature crunch. If you bake them, try 400°F for about 15 minutes.
Why are my hush puppies falling apart?
This usually happens if the batter’s too thin or the oil isn’t hot enough. Make sure the batter is thick and the oil’s at 375°F.
Can I prep the batter ahead of time?
Yes! Mix it up a few hours in advance and keep it in the fridge. Just let it come to room temp before frying.
There’s something magical about hush puppies—they’re simple, nostalgic, and downright addictive. Whether you’re hosting a fish fry, a barbecue, or just craving something crispy and delicious, this Hush Puppies Recipe will have you coming back for more. Give it a try, and let me know what fun twists you add—I’d love to hear your take!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hush Puppies Recipe
Ingredients
- Vegetable Oil: 1 quart or as needed for frying
- All-Purpose Flour: ½ cup
- Self-Rising Cornmeal: ½ cup
- Onion: ½ minced
- Milk: ½ cup
- Egg: 1 beaten
- Celery: 1 stalk minced
- Garlic: 2 cloves minced
- Cajun Seasoning: 1 pinch or to taste
Instructions
Heat the Oil
- Begin by heating the vegetable oil in a deep fryer or a large saucepan to 375°F (190°C). Ensure the oil is deep enough to fully submerge the hush puppies, allowing for even frying.
Prepare the Batter
- In a large mixing bowl, combine the all-purpose flour, self-rising cornmeal, minced onion, milk, beaten egg, minced celery, garlic, and Cajun seasoning. Stir thoroughly until all the ingredients are evenly incorporated. The batter should be thick yet scoopable.
Fry the Hush Puppies
- Using a spoon or small scoop, drop ping-pong ball-sized portions of the batter into the hot oil. Fry in small batches of 4-5 pieces at a time to maintain the oil temperature. Cook for approximately 5 minutes, turning occasionally, until the hush puppies achieve a golden-brown color.
Drain the Hush Puppies
- Remove the cooked hush puppies from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining batter.
Serve
- Serve the hush puppies immediately while they are warm and crispy. They pair wonderfully with a variety of main dishes, including fried fish or barbecue.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
