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
