Hush Puppies

Perfect Hush Puppies are a work of art. Fluffy and light on the inside, crispy and salty on the outside, these easy homemade Hush Puppies are about to become your new favorite snack recipe. Bonus: A warm platter of Hush Puppies can be yours in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (4 hush puppies each)

Calories 171kcal

Author Meggan Hill

Ingredients

1/2 cup all-purpose flour sifted
1 cup fine yellow cornmeal (see note 1)
1 1/2 teaspoons baking powder
1 teaspoon salt plus more, to taste
1 teaspoon sugar
1 egg
1 small onion minced
2 tablespoons scallions finely sliced
1/2 cup milk
1 to 2 quarts vegetable oil for frying (see note 2)

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Add egg, onion, and scallions, and stir until combined. Add milk in small amounts until a thick batter forms.
In a large pot, Dutch oven, or deep fryer, bring 3 inches of oil to 350 degrees. Drop batter in rounded teaspoons into the batter and fry until brown, about 3 to 4 minutes, stirring occasionally to ensure even browning.
Drain on paper towels. Sprinkle with salt. Serve warm.

Video

Notes

Yellow cornmeal: Classic Hush Puppies actually score their yellow hue and summery flavor from cornmeal, not corn. Although I wouldn't be mad about a scoop of corn kernels in the batter if they happen to be handy!
Vegetable oil: Or any neutral cooking oil with a higher smoke point, like canola oil or avocado oil.
Yield: This Hush Puppies recipe makes six, 4-fritter servings. Feel free to double the batter for a crowd, frying in batches.
Storage: Store leftovers covered in the refrigerator for up to 4 days. For best results, reheat in an oven or air fryer.

Nutrition