Hush Puppies Recipe
Stone-ground yellow cornmeal gives the batter enough grit to form a crackly, craggy crust when it hits hot oil, while a portion of flour and buttermilk keeps the inside tender instead of gritty or dry all the way through.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg, beaten
- 1/3 cup yellow onion, finely grated
- 4 cups vegetable oil, for frying
Nutrition per serving
- Calories
- 721
- Protein
- 5g
- Carbs
- 25g
- Fat
- 69g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 2In a separate bowl, whisk the buttermilk, egg, and grated onion together, including any onion juice that collects while grating.
- 3Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; the batter should be thick enough to hold its shape on a spoon. Let it rest for 10 minutes.
- 4Pour oil into a heavy pot or Dutch oven to a depth of at least 2 inches and heat to 350-375°F (175-190°C).
- 5Using two spoons or a small cookie scoop, drop rounded tablespoons of batter into the hot oil, frying 6-8 at a time so the oil temperature doesn't drop.
- 6Fry for 2-3 minutes per batch, turning once, until deep golden brown and cooked through in the center.
- 7Lift out with a slotted spoon and drain on a wire rack or paper towels. Bring the oil back to temperature between batches and repeat with the remaining batter.
Tips & variations
- Stone-ground (also called water-ground) cornmeal has a coarser, more irregular grind than the fine cornmeal sold for cornbread mixes, and it's what gives fried hush puppies their craggy, crunchy crust; very finely ground cornmeal fries up smoother and softer.
- White cornmeal works in place of yellow with no change to texture, it's a regional preference more than a functional one.
- For a spicier version, stir in a small minced jalapeno along with the onion.
- A pinch of cayenne or a spoonful of finely chopped scallion greens can be added to the batter without changing its consistency.
Storage & reheating
Store leftover hush puppies in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 5-7 minutes to re-crisp the crust; microwaving makes them soft and a little tough.
Tips from the Tulo kitchen
- Grating the onion instead of dicing it releases more juice directly into the batter, which seasons the interior more evenly than chopped pieces do.
- A deep-fry or candy thermometer clipped to the pot takes the guesswork out of holding the oil steady between batches.
FAQ
What kind of cornmeal is best for hush puppies?
Coarser stone-ground (water-ground) yellow cornmeal gives the crispiest, craggiest crust. Fine-ground cornmeal, like the kind sold for cornbread mixes, still works but produces a smoother, softer exterior.
Can I use self-rising cornmeal mix instead?
Yes. Self-rising cornmeal mix already contains flour, salt, and leavening, so skip the added flour, baking powder, baking soda, and salt in this recipe and start with about 1.5 cups of the mix, adjusting buttermilk until the batter reaches a thick, scoopable consistency.
Why are my hush puppies falling apart in the oil?
The batter is likely too thin. Cornmeal batters vary in how much liquid they absorb, so if the batter doesn't hold its shape on a spoon after resting, stir in an extra tablespoon of cornmeal at a time until it does.
Why are my hush puppies raw in the middle?
The oil is probably too hot, browning the outside before the center cooks through. Keep the oil between 350-375°F (175-190°C) and use a thermometer rather than judging by eye.
