Rating: 4.42 stars
126 Ratings
  • 5 star values: 77
  • 4 star values: 30
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 1

Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).

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  • Preheat oven to 200 degrees F (95 degrees C).

  • Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.

  • Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.

  • Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

  • Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Cook's Notes:

Sugar makes a great hush puppy but it will make them brown faster. Be careful of your oil temperature and don't make the hush puppies too large so they will cook through.

If you would like to add corn, just fold in 1/4 cup canned or frozen corn.

For a spicy option add 1 minced jalapeno pepper or 1 teaspoon Cajun seasoning.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

339 calories; protein 5.7g; carbohydrates 34.9g; fat 19.8g; cholesterol 47.7mg; sodium 276.8mg. Full Nutrition
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Reviews (94)

Most helpful positive review

Rating: 5 stars
05/28/2012
This was the best hushpuppy recipe I've ever tried! I added chopped jalapenos for an extra kick; next time I think I'll add some corn. They were so light and fluffy--not heavy or doughy at all. No need to keep them warm in the oven--we were eating them as soon as they came out of the fryer! Read More
(38)

Most helpful critical review

Rating: 3 stars
03/29/2014
WARNING: These cook VERY fast. I'm talking seconds. Keep them small so the insides cook without burning the outside. Also cut back the sugar to about 1 tablespoon. Double the corn meal and flour. And allow the batter to sit while your oil heats up. It will thicken to more usable texture. The final taste was pretty good what few that were not incinerated. That and the sweetness kept this from being a five star recipe. Read More
(6)
126 Ratings
  • 5 star values: 77
  • 4 star values: 30
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/27/2012
This was the best hushpuppy recipe I've ever tried! I added chopped jalapenos for an extra kick; next time I think I'll add some corn. They were so light and fluffy--not heavy or doughy at all. No need to keep them warm in the oven--we were eating them as soon as they came out of the fryer! Read More
(38)
Rating: 5 stars
05/22/2012
I love hush puppies and I thought these were great. I added a little cayenne pepper,extra salt and paprika. I liked this recipe because I don't keep self-rising flour on hand and I didn't want to have to think about the conversion with salt & baking soda because it was already taken care of in the recipe. Also, I used plain milk and added a little vinegar to make buttermilk. Even with the substitutions, they came out delicious. Read More
(34)
Rating: 4 stars
10/08/2012
I ended up having to add about 2/3 cup more of flour and cornmeal (mixed with equal amounts of each)because the batter was very thin and the hushpuppies ended up resembling funnel cakes instead of hushpuppies! I liked the flavor especially with the corn which is something I've never done before. I cut back the sugar by half (I used 2 tablespoons) because I don't like them that sweet and it was just enough to enhance the corn. I wish I had added a little more salt though because I thought it really needed it. Read More
(23)
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Rating: 5 stars
07/04/2012
My husband's from Louisiana, and swears that these hush puppies are the very best he's ever eaten! Followed directions to a T, and will never make another recipe! Read More
(19)
Rating: 4 stars
04/18/2013
These tasted nice and light. Not like the average hush puppy that's all dense and cakey. We liked them but they are ONLY good the day you make them. So you might want to half the recipe if you're only feeding a few people because they made a TON. I didn't add the green onion (I didn't have any). Read More
(11)
Rating: 5 stars
01/19/2013
My husband and I are both from North Carolina and these are like the ones we would get in seafood restaurants. I was really craving these because we now live in Oklahoma so we don't have hushpuppies here like we do in the south. I'm glad that I came across this recipe it reminds me of home. Thank you Mama Smith for this quick and easy recipe ( these were great with honey butter). Read More
(10)
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Rating: 5 stars
08/25/2012
Making these hush puppies right now. They are fantastic! Had to sample with the honey butter I made. Just added some fresh chives otherwise made them exactly as written. Thanks for the great recipe. Read More
(9)
Rating: 3 stars
03/29/2014
WARNING: These cook VERY fast. I'm talking seconds. Keep them small so the insides cook without burning the outside. Also cut back the sugar to about 1 tablespoon. Double the corn meal and flour. And allow the batter to sit while your oil heats up. It will thicken to more usable texture. The final taste was pretty good what few that were not incinerated. That and the sweetness kept this from being a five star recipe. Read More
(6)
Rating: 5 stars
08/27/2012
Speaking as someone who loves hush puppies but had never tried to make them until just a couple hours ago I thought this recipe was great! The fritters turned out perfectly light and fluffy! I also thought the ratio of salt to sugar was right for the average person's taste. So this was my take on it: I minced the onion and green onion together with a stick of celery (keep in mind I made a double batch) for a little extra homey rich flavor and about a third of a poblano pepper. I'm not all that into spicy things but it added a little somethin' to the recipe. I also folded in frozen corn. Last unless you're a deep frying pro I would suggest using an icecream scoop to release and drop the batter quickly into the oil. Using a spoon didn't work well because it just kinda dribbled in little by little cooking unevenly and making my hush puppies look a mess! Read More
(6)