Description
These Southern-style hush puppies are crispy on the outside, soft and fluffy on the inside, and packed with rich cornmeal flavor. They’re the perfect side dish for fried fish, BBQ, or any Southern feast.
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon garlic powder
- 1 tablespoon sugar
- ½ cup buttermilk
- 1 egg, beaten
- ¼ cup finely chopped onion (or green onions)
- 1 teaspoon hot sauce (optional)
- 1 cup oil (for frying)
Instructions
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, black pepper, paprika, garlic powder, and sugar. Add buttermilk, beaten egg, chopped onion, and hot sauce (if using). Stir until just combined—do not overmix. Let the batter rest for 5 minutes.
In a deep skillet or saucepan, heat about 1 inch of oil to 350°F (175°C).
Using a spoon or small cookie scoop, carefully drop tablespoon-sized portions of batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, turning occasionally, until golden brown.
Remove the hush puppies with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with remoulade, honey butter, or tartar sauce.
Notes
- For extra flavor, add minced jalapeños, cheddar cheese, or crumbled bacon to the batter.
- No buttermilk? Use regular milk with 1 teaspoon vinegar or lemon juice.
- Make them crispier by adding an extra ¼ cup of cornmeal.
- Use an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
Nutrition
- Calories: ~150 per hush puppy