Homemade Hush Puppies Recipe

Course: Bread

Cuisine: American

Prep Time: 20

Cook Time: 10

Rest Time: 10

Total Time: 40

Servings: people

Calories: 124kcal

These homemade deep fried hush puppies are one delicious treat! Made with ground cornmeal, the batter is fried to crispy perfection.

In a large bowl, combine the cornmeal, flour, sugar, baking soda, baking powder and salt. In a separate bowl, add the buttermilk, onion, and egg, whisking well. Add the wet ingredients to the dry and mix until just combined.
1 cup ground cornmeal, ⅓ cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¾ cup buttermilk, ¼ cup grated sweet onion, 1 large egg
Allow to batter to rest for 10-15 minutes while you heat the oil of a deep fryer, or in a Dutch oven, to 365°F.
Peanut or vegetable oil
Use a medium cookie scoop to portion heaping tablespoons (approximately 2 tbsp) of batter.
Drop the batter into the oil. Fry for 2-4 minutes, until golden. Use a slotted spoon to transfer the fried hush puppies to a paper towel-lined plate to drain. Serve warm with butter.

Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
Make sure the oil is hot before adding the hush puppy batter. It should register at 365°F.
Don't over-mix the batter or the gluten can overdevelop which can cause dense and chewy hush puppies. The flour should be just combined.
Each hush puppy should be made of around 2 tablespoons of batter. Don't make them too big or they won't cook through evenly.
To reheat, place in a 400°F oven for 10 minutes.
To freeze, lay the hush puppies out in a single layer on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store.

Storage: Store homemade hush puppies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.