*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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).
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).
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.
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!
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