Southern Hush Puppies Recipe
Introduction
Southern hush puppies are a classic comfort food, perfect as a side for fried fish or barbecue. These golden, crispy cornmeal fritters are packed with a hint of spice from jalapeno and a touch of sweetness. They’re easy to make and wonderfully addictive.
Ingredients
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Creole seasoning
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeno, de-seeded and de-veined, finely diced
- Canola oil for frying (about 4 cups)
Instructions
- Step 1: Preheat your oven to 200℉ to keep hush puppies warm after frying. Prepare a wire baking rack set over a paper towel-lined baking sheet.
- Step 2: In a large bowl or measuring cup, mix together the cornmeal, flour, sugar, and Creole seasoning.
- Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeno to the dry ingredients. Stir gently just until everything is combined. Let the batter rest while you heat the oil.
- Step 4: In a large Dutch oven or cast iron skillet, heat 3–4 cups of canola oil to a depth of 1–1 1/2 inches over high heat. The oil is ready when a small pinch of cornmeal sizzles upon contact, or use a thermometer to reach 365℉.
- Step 5: Using a cookie scoop, carefully drop 8–10 scoops of batter into the hot oil. Fry for 2–3 minutes, turning them to brown evenly on all sides. Adjust heat as needed to maintain temperature, usually lowering to medium after the first batch starts frying.
- Step 6: Transfer the golden hush puppies to the wire rack to drain excess oil. Place the rack and baking sheet in the warm oven. Repeat frying with remaining batter, keeping cooked hush puppies warm.
- Step 7: Serve hush puppies hot and enjoy with your favorite dipping sauce or as a tasty side.
Tips & Variations
- For extra flavor, try adding chopped fresh herbs like parsley or chives to the batter.
- If you prefer less heat, omit the jalapeno or substitute with mild green bell pepper.
- Use a frying thermometer to maintain the oil temperature for perfectly crispy hush puppies.
- Try serving with a spicy remoulade or honey butter for a delicious twist.
Storage
Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350℉ oven for about 10 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make hush puppies without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar, left to sit for 5 minutes. This will provide a similar tang and acidity.
What if I don’t have Creole seasoning?
If you don’t have Creole seasoning, mix together paprika, garlic powder, onion powder, cayenne pepper, and black pepper to taste. This homemade blend will give a flavorful kick.
PrintSouthern Hush Puppies Recipe
Southern Hush Puppies are crispy, golden-fried cornmeal balls infused with a touch of heat from jalapenos and a flavorful Creole seasoning. Perfect as a classic Southern side or appetizer, these flavorful bites are easy to make and best enjoyed fresh and hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 24 hush puppies 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Creole seasoning
Wet Ingredients
- 1/2 cup buttermilk
- 1 large egg, beaten
Additional Ingredients
- 1 small yellow onion, finely diced
- 1 large jalapeno, de-seeded & de-veined, finely diced
- Canola oil for frying, about 3-4 cups (enough for 1 to 1 1/2 inches in depth)
Instructions
- Preheat Oven for Warming: Preheat your oven to 200℉ and prepare a wire baking rack lined with paper towels on a baking sheet. This will be used to keep the hush puppies warm after frying.
- Mix Dry Ingredients: In a large bowl or measuring cup, combine the self-rising cornmeal, all-purpose flour, sugar, and Creole seasoning. Mix thoroughly to evenly distribute the seasoning.
- Add Wet Ingredients and Mix: Add the buttermilk, beaten egg, finely diced yellow onion, and finely diced jalapeno to the dry mixture. Stir just until combined to avoid overmixing. Allow the batter to rest while the oil heats to let flavors meld.
- Heat Oil for Frying: Pour 3-4 cups of canola oil into a large Dutch oven or cast iron skillet to a depth of about 1 to 1 1/2 inches. Heat over high heat until the oil reaches 365℉ or a pinch of cornmeal sizzles immediately upon contact.
- Fry the Hush Puppies: Using a cookie scoop, drop 8-10 spoonfuls of batter into the hot oil. Fry for 2-3 minutes, turning occasionally to brown all sides evenly. Adjust heat as necessary to maintain temperature; reduce to medium if needed during the first batch.
- Drain and Keep Warm: Transfer the golden brown hush puppies to the prepared wire rack to drain excess oil. Place the rack and tray into the preheated oven to keep warm while frying remaining batches.
- Serve: Serve the hush puppies hot and enjoy as a savory Southern treat alongside your favorite meal.
Notes
- Make sure to maintain the oil temperature for even cooking and to prevent greasy hush puppies.
- If you want extra heat, keep some jalapeno seeds in the batter.
- You can prepare the batter ahead and keep it refrigerated for up to 2 hours before frying.
- Use a slotted spoon to transfer the hush puppies to the wire rack to let excess oil drip away.
- Experiment with different seasonings like smoked paprika or cayenne for varied flavor profiles.
Keywords: Southern hush puppies, fried cornmeal balls, Creole seasoned hush puppies, jalapeno hush puppies, Southern side dish
