Southern Hush Puppies Recipe
Introduction
Southern hush puppies are crispy, golden fried cornmeal balls packed with a mild spicy kick from jalapenos and a touch of sweetness. Perfect as a side for fried fish or barbecue, they bring a comforting Southern charm to any table.
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 the hush puppies warm after frying. Prepare a wire baking rack set inside a paper towel-lined baking sheet.
- Step 2: In a large bowl or measuring cup, combine the cornmeal, flour, sugar, and Creole seasoning.
- Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeno to the dry ingredients. Mix gently just until all ingredients are incorporated. Let the batter rest while you heat the oil.
- Step 4: Pour 3-4 cups of canola oil into a large Dutch oven or cast iron skillet, heating over high heat until it reaches 365℉ or until a pinch of cornmeal sizzles upon contact.
- Step 5: Use a cookie scoop to drop 8-10 hush puppies into the hot oil at a time. Fry for 2-3 minutes, turning them to brown evenly on all sides. Adjust the heat as needed to maintain temperature, usually lowering to medium after the first batch.
- Step 6: Transfer the golden hush puppies to the wire rack to drain excess oil. Place the rack and baking sheet into the warm oven to keep them hot while frying remaining batches.
- Step 7: Serve the hush puppies hot and enjoy their crispy, flavorful bite!
Tips & Variations
- For extra flavor, try adding chopped fresh herbs like parsley or chives to the batter.
- If you prefer less heat, reduce the jalapeno amount or omit the seeds for milder flavor.
- Use a frying thermometer to maintain consistent oil temperature and prevent greasy hush puppies.
Storage
Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days. Reheat in a 350℉ oven for 10 minutes or until crisp to restore their crunch. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make hush puppies without jalapenos?
Yes, you can omit jalapenos if you prefer a milder hush puppy. Finely diced green bell pepper or sweet corn are good mild alternatives.
What if I don’t have self-rising cornmeal?
If you only have regular cornmeal, add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt per 1 1/2 cups cornmeal to create a similar effect.
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Southern Hush Puppies Recipe
- Total Time: 25 minutes
- Yield: About 24 hush puppies 1x
Description
Southern Hush Puppies are crispy, golden-fried cornmeal balls bursting with a touch of sweetness, heat from jalapeno, and savory Creole seasoning. Perfect as a classic southern side dish or appetizer, these bite-sized fritters deliver a delightful crunchy exterior with a soft, flavorful interior.
Ingredients
Scale
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
Vegetables
- 1 small yellow onion, finely diced
- 1 large jalapeno (de-seeded and de-veined), finely diced
Frying
- Canola oil for frying (about 4 cups)
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 200°F to keep the hush puppies warm after frying. Prepare a wire baking rack set inside a paper towel-lined baking sheet to drain excess oil.
- Mix Dry Ingredients: In a large bowl or measuring cup, combine the self-rising cornmeal, all-purpose flour, granulated sugar, and Creole seasoning. Stir well to evenly distribute the seasoning and sugar throughout the mixture.
- Add Wet Ingredients and Vegetables: Pour in the buttermilk and beaten egg to the dry ingredients. Add the finely diced yellow onion and jalapeno. Gently mix just until all ingredients are combined; avoid overmixing to keep the hush puppies tender. Allow the batter to rest while heating the oil.
- Heat Oil for Frying: In a large Dutch oven or cast iron skillet, heat 3 to 4 cups of canola oil to a depth of 1 to 1 1/2 inches over high heat. To test if the oil is hot enough, drop a small pinch of cornmeal into the oil—if it sizzles immediately, it’s ready. Alternatively, use a frying thermometer to heat the oil to 365°F.
- Fry Hush Puppies: Using a cookie scoop, carefully drop 8 to 10 portions of batter into the hot oil. Fry for 2 to 3 minutes, turning the hush puppies occasionally to brown them evenly on all sides. Adjust the heat as needed to maintain consistent oil temperature; typically, reduce to medium heat after the first batch.
- Drain and Keep Warm: Once golden brown, transfer the hush puppies onto the prepared wire rack to drain excess oil. Place the rack and baking sheet in the preheated oven to keep the hush puppies warm while frying the remaining batches.
- Serve: Serve the hush puppies hot as a delightful side dish or appetizer. Enjoy their crispy exterior and tender, flavorful inside!
Notes
- You can customize the heat level by adjusting the amount of jalapeno or including the seeds for extra spice.
- Maintaining the oil temperature is crucial for perfectly crispy hush puppies—too hot and they burn outside while raw inside. Too cool and they soak up excess oil.
- Self-rising cornmeal contains baking powder and salt, so additional salt is not typically needed.
- Using a cast iron skillet or Dutch oven helps maintain even heat during frying.
- Leftover hush puppies can be reheated in an oven or air fryer to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Keywords: Southern hush puppies, fried cornmeal balls, crispy hush puppies, southern side dish, jalapeno hush puppies
