How to Make Sweet HushPuppies (Easy Hush puppies)

These sweet hush puppies  are crisp on the outside, soft, light and airy in the inside. Cornmeal, green onions, red onions, flour and milk are some of the ingredients in this recipe. The batter is deep fried until golden brown.

They are bite sized, delicious and easy to make! Save this recipe for your next fish fry or make it anytime with fried whiting fish or catfish! Today I will show you how easy and quick it is to make this popular southern snack!

I’m continuing with a recent foray into southern comfort food today after [last week’s] buttermilk coleslaw and the week before last, mashed potatoes with delicious sweet hush puppies recipe. 

They are so light and airy and a tad sweet. I can easily eat several of them.  It’s possibly the only southern food I enjoy more than cornbread.

They go well with all your favorite comfort foods including mac-n-cheese, collard greens and barbecue.   

You may as well double this recipe because you and your family or friends are going to gobble these up with the quickness. We can’t stop eating them. 

WHAT ARE HUSH PUPPIES?

Also spelled hushpuppies, are deep-fried golden colored balls of cornmeal. There is some debate between them and corn fritters.

Some of the internet seems to think the only difference is your zip code, others think that fritters are sweeter and flatter. Regardless of what you call them, I think we can agree that “hush puppies” is way more fun and much cuter to say. Am I right?

There are many stories about the origin of them too. One goes like this. Fishers were frying up their catch for the day, they’d throw scraps of fried cornmeal to their howling dogs while saying, “hush puppy!” Interesting huh? 

HUSH PUPPY INGREDIENTS

Cornmeal (the main ingredient in this hush puppy recipe) salt, sugar (optional), flour, baking powder, milk, egg, ground red pepper (cayenne), garlic powder, oil, red onions, and green onions are basically what I used in this recipe. 

I like to use sugar in mine but feel free to eliminate the sugar or add half the called amount. I don’t think they are sweet though. The sugar helps to balance out the flavors. 

HOW TO MAKE IT 

1.  This recipe consists of frying up balls of thick batter. The first step in making them is to combine the dry ingredients – flour, cornmeal, sugar, baking powder, salt, cayenne, and garlic powder in one bowl. (photo 1) 

2.  Stir in the milk and beaten eggs into the dry mixture, along with red and green onions.  Mix until just combined. Set to the side for 10-15 minutes. ***See notes below in the recipe.**

Fail 🤦🏾‍♀️ fyi, I forgot to take a pic of the green onions in the mixture below then when I added them to the batter, I forgot to snap the pic again…🙈 #bloggingwhilemoming (photos 2-3)

3. To fry up, in a large cast iron pan or dutch oven, heat 1 quart of oil to 365°F. Drop 5-6 tablespoon sized balls into the oil. To make dropping the batter into the oil  easier, I recommend an ice cream scoop with a spring release. 

Let the batter fry until it becomes golden brown, turning for even cooking.

Remove with a slotted spoon. Drain on paper towel. Repeat until you’re out of batter. **See note below in the recipe card for more detailed important tips. (photos 4-6)

WHAT TO SERVE WITH HUSHPUPPIES?

They are most commonly served with fried seafood or bbq. Traditionally they are served with catfish. We love to them with fried whiting fish.          

5 from 17 votes

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Hushpuppies Recipe

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

These hush puppies  are crisp on the outside, soft, light and airy in the inside. Cornmeal, green onions, red onions, flour, milk are some of the main ingredients in this recipe. The batter is then deep fried until golden brown. Bite sized, delicious and easy to make! Perfect for your next fish fry!

Course: Dinner, Lunch

Cuisine: Southern American

Keyword: hush puppies, hush puppy, hushpuppies, sweet hush puppies recipe, sweet hush puppies recipes

Servings: 6 people

Author: April

Ingredients

• 3/4 cup cornmeal
• 1/2 cup flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 cup sugar
• 1/4 tsp red pepper
• 1/8 tsp garlic powder
• 1/2 cup milk
• 1 egg lightly beaten
• 1/4 cup minced red onions
• 1 quart vegetable oil
• 3 green onions Minced (only the green part)

Instructions

1. Combine the dry ingredients – flour, cornmeal, sugar, baking powder, salt, cayenne, and garlic powder in one bowl. Stir in the milk and beaten eggs into the dry ingredients along with red and green onions. Mix until just combined. Let the batter sit for 10-15 minutes *See notes. 

2. In a large deep cast iron or dutch oven, heat 2 quarts of oil to 365°F. Using a tablespoon sized ice cream scoop with spring release, drop 5-9 balls into the hot oil. *See notes

3. Fry until golden brown, turning consistently for even cooking. Remove with a slotted spoon. Drain on paper towel. Repeat until you’re out of batter. *See notes*

Recipe Notes

Tips to Make Hush Puppies

 

Batter - In order to achieve airy & light hush puppies, the needs to be a bit looser but it will thicken up some after you stir the batter and let it sit for 10-15 minutes....

 

 

 

Drop - Drop 5-6 tablespoon sized balls into the batter. To make dropping the batter into the oil  easier, I recommend an ice cream scoop with a spring release. 

Stir batter just until just combined and let it sit for 15 minutes. FYI. Over mixing may result in dry dense hush puppies. Drop - Use a tablespoon sized ice cream scoop like the one I mentioned above or any with a spring release for easy release. 

 

 

 

Sugar - The sugar will make these brown much faster so make sure to turn the hush puppies consistently and the oil temp stays steady  at 365 F. 355-365 F is ideal. 

 

 

 

Pot - Use at least a 5 or 6 quart cast iron or dutch oven.Try to maintain an oil temperature of  365°.  They will absorb a lot of oil if the temperature is too low. If the oil is too high, the outsides will cook fast and the insides may be raw.  Adjust the heat accordingly. Best bet is to use a thermometer. I use this one.

 

 

 

Frying - To prevent burning make sure to consistently turn the hush puppies as they fry since they cook fast and can burn quickly. Fyi, some hush puppies will turn themselves over as they cook. Use a slotted spoon to remove them from the oil. 

 

 

 

Finish - Fry until they are golden brown with tiny raised bumps. 

 

 

 

The oil - To clean the oil, strain the cooked particles with a wire mesh strainer lined with a cheesecloth. Use a funnel to pour the oil into an bottle with tight lid. Store for up to a month. 

 

 

 

Leftovers - These are best eaten same day. 

 

 

 

Drain - Drain on a paper towel. You can also put a rack or a cooling rack on top of foil covered sheet pan and then place the hush puppies on the rack. 

 

 

 

 

 

Serve - with seafood or bbq or fried fish. Catfish or Fried whiting are ideal. I love to serve them with fish or collard greens or even a simple salad. Honey butter is delicious too. 

 

Updated recipe from 3/4 cup of milk to 1/2 cup.