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 crispy tuna patties! Today I will show you how easy and quick it is to make this popular southern snack!

a bowl of golden brown hush puppies

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. 

a bowl of golden brown 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? 


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. 


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)

A bowl of golden crisp and soft not dense hush puppies. A recipe for amazing hush puppies


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

a bowl of golden brown round hush puppies

Hushpuppies Recipe

April Boller Wright
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!
5 from 22 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Southern American
Servings 6 people


  • 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)


  • 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. 
  • 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
  • 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*


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. 
Keyword hush puppies, hush puppy, hushpuppies, sweet hush puppies recipe, sweet hush puppies recipes
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  1. This is the first time I’ve ever heard of hush puppies in the food sense, but now you’ve made me want to sample them for myself!5 stars

  2. I’ve never made hush puppies before but I sure love eating them. Excited to give your recipe a spin so I can devour them all!5 stars

  3. Oh my goodness, I didn’t know what a hush puppy was until I read your post and now I want to make them so badly! I love cornmeal – polenta is one of my weeknight go-to dishes – so I’m bookmarking your recipe for sure! Thanks so much!5 stars

  4. Byron E Thomas says:

    I’m loving your recent love affair with southern soul food. I swear, I should have been born in the south, but the good Lord knows that I cannot deal well with the heat. That’s why he placed me in the north. LOL I remember every Sunday after church, my family would go to a seafood restaurant for lunch and they served hush puppies. Now, after all these years, I can make them myself.5 stars

  5. Hush puppies remind me of my childhood and all the fish my mom used to fry. These homemade hush puppies look like perfection. Crunchy on the outside and soft on the inside.5 stars

  6. I like it when the appetizers are crispy on the outside and soft inside – it makes them particularly delicious when dipped into my favorite sauce, yummy!5 stars

  7. Delicious! Our 9 year old wanted hush puppies with his ribs and creamed corn for his bday dinner. He likes sweeter cornbread, so this was a perfect recipe. I omitted the onions and doubled the recipe. They came out light, fluffy, and delicious. Thanks for the great recipe. This will be added to my regular rotation!5 stars

    1. Awww happy belated birthday to y’all little man!!! I hope he enjoyed them! I’ve never made it without onions but now that you mentioned it, I’m going to try it this weekend. You’re welcome Maressa! Thanks for the great feedback!

  8. Kathryn Jones says:

    Being from the south and an avid hushpuppy eater.. I can say, without doubt, this is an almost foolproof recipe. Almost identical to the one I have used for years. You’re correct in allowing the batter to sit for a bit. I put mine in the fridge for 30 – 60 minutes. Also, I have found they can be reheated, in the oven, with good results. (Single layer, on sheet pan, preheated to 400 degrees for about 5 minutes).

    1. Thank you Kathryn! I’ll have to try to reheat them next time. That’s if we have leftovers which is pretty rare.

      1. Sandy Shields says:

        I just want to let you know that I made your hushpuppy recipe and it was perfect. I grew up in Florida and my favorite restaurant was The Catfish Place and their hushpuppy were the best. Mine turned out exactly like them. I fried some gator and the hushpuppy…yummy. Thank you so much for the recipe.5 stars

        1. Thanks so much for your kinds words Sandy! So happy you liked it!

  9. Stine Mari says:

    I would love to try these! I would love to try a real Southern bbq in general really. I might have to collect a few recipes and start making my own Southern bbq here in Norway. And you’ve got so many delicious looking of them, so thank you for that!5 stars

  10. Being from Houston, I grew up eating hushpuppies a lot, but you can’t find them often in Denver. I’m so excited to run into this recipe because now I can feed that craving at home! These look perfect — just like I remember them. Thanks for sharing!5 stars

    1. I hope you give them a try! Thank you so much Amanda!

  11. Fried goodness! This recipe turned out way better than the hush puppies I made three summers ago. Addictive.5 stars

  12. I have NEVER made hush puppies but you better believe I will be after wiping the drool off my chin! These sound incredible girl!

    1. Thank you so much Melissa! They are crazy good!

  13. Mahy Elamin says:

    My family LOVED these hush puppies! One recipe fed our family of about18 with no leftovers whatsoever. Dad said “You need to make these again!”5 stars

  14. hushpuppies are definitely a weakness of mine. these look like absolute perfection too. it brings back memories of eating them with a basket of fried seafood on the eastern shore 🙂5 stars

  15. I have to admit, I have never heard of these before but they look amazing! Cannot wait to try and make them5 stars