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A plate of hush puppies and dip.

Best-Ever Hush Puppies

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These hush puppies are crispy on the outside, tender on this inside, and full of flavor. Mix up the basic quick bread recipe, refrigerate, cook them as is or with added ingredients, then fry them in a flash!

  • Total Time: 40 minutes
  • Yield: 32 hush puppies 1x

Ingredients

Units Scale

Basic Recipe

  • 2 cups white cornmeal mix
  • 1 1/2 tablespoon granulated sugar
  • 1/2 cup onion, processed in a food processor into small bits
  • 3 tablespoons jalapeno pepper, chopped fine in a food processor (1 pepper)
  • 1 egg
  • 3/4 cups buttermilk
  • 64 ounces canola oil

Instructions

  1. Place cornmeal mix into a medium-sized bowl.
  2. Mix in the sugar.
  3. Add onion and jalapeno pepper into the cornmeal mixture and stir until well combined.
  4. Add egg and stir in milk until all ingredients are incorporated; don't over-mix.
  5. Refrigerate for 30 minutes.
  6. Heat oil to 375 degrees in an electric fryer or a thick pot on the stove, like a Dutch oven.
  7. Scoop the batter with rounded teaspoonfuls or a small cookie scoop to make golf ball sized hush puppies. Drop them into the hot oil and fry on each side for 2-3 minutes in small batches until golden brown. 
  8. Drain on a paper towel on a sheet pan. 
  9. Let them cool for a few minutes before serving.

Notes

  • To substitute 2 cups of White Cornmeal Mix, use 1 1/2 cups regular white cornmeal, 6 tablespoons all-purpose flour, 2 tablespoons baking powder, and 1/2 teaspoon salt.
  • After mixing the batter, stir in a half cup of a favorite ingredient, such as cut corn, seafood, cheese, chopped okra, and more.
  • Serve with butter or a dipping sauce such as Homemade Ranch Dressing, Remoulade Sauce, or Louisiana Come Back Sauce.
  • The batter can be made up to 12 hours in advance.
  • Author: Louisiana Woman
  • Prep Time: 35 minutes
  • Cook Time: 4-6 minutes
  • Category: side dish/appetizer
  • Method: frying
  • Cuisine: American
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