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Southern Comfort: Crispy Buttermilk Hush Puppies Recipe
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Southern Comfort: Crispy Buttermilk Hush Puppies Recipe

Course: Lunch, Dinner
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Indulge in the irresistible taste of homemade Southern hush puppies with this easy-to-follow recipe. These golden nuggets boast a crunchy exterior and a tender, flavorful interior, making them the perfect accompaniment to any meal or a delightful standalone snack.
Crafted from a blend of fine cornmeal, all-purpose flour, and a hint of onion, these hush puppies bring a touch of traditional Southern comfort to your table. The batter, enriched with buttermilk, creates a delectable texture and subtle tanginess that pairs wonderfully with the crispy fried goodness.
The cooking process is simple: mix the ingredients, let the batter rest, then fry to golden perfection in peanut or vegetable oil. The result? Mouthwatering hush puppies with a satisfying crunch in every bite.
Serve these savory treats piping hot, perhaps alongside your favorite seafood dish or as a delightful addition to a backyard barbecue. Whether you’re hosting a gathering or simply craving a taste of the South, these hush puppies, served with a side of salted butter, are sure to become a cherished favorite in your culinary repertoire. Enjoy the comforting flavors and crispy goodness of homemade hush puppies straight from your kitchen to elevate any dining experience.

Ingredients

  • 1 1/2 cups fine- or medium-grind cornmeal

  • 1/2 cup all-purpose flour

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon granulated sugar (optional)

  • 1/2 small yellow onion

  • 1 large egg

  • 1 cup buttermilk

  • 4 cups peanut or vegetable oil, for deep frying

  • Salted butter, for serving

Directions

  • Prepare the draining plate: Line a large plate with a double layer of paper towels.
  • Combine dry ingredients: In a large bowl, whisk together 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon granulated sugar (if using).
  • Prepare wet ingredients and mix: Grate 1/2 small yellow onion (about 1/4 cup) and add it to the dry ingredients. Add 1 large egg and 1 cup buttermilk. Mix until combined.
  • Rest the batter: Set aside the batter for 15 minutes while you heat the oil.
  • Heat the oil and prepare for frying: In a Dutch oven, heat 4 cups of peanut or vegetable oil to a depth of 1 1/2 inches (until it reaches 365ºF) over medium-high heat.
  • Fry in batches: Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the hot oil, ensuring not to overcrowd the pot. Fry until deeply browned on all sides, turning the hush puppies frequently for about 3 to 4 minutes.
  • Drain and serve: Use a slotted spoon to transfer the hush puppies to the prepared paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining batter, adjusting the heat as needed.
  • Serve hot: Enjoy the hush puppies while hot, accompanied by salted butter.

Notes

  • Storage: Hush puppies are best eaten immediately after cooking. Store at room temperature for up to 1 day.