Hush puppies always bring back memories of family gatherings in the summer, when we would have a fish fry and make a big batch of these golden bites as a side dish. The crunchiness of the exterior paired with the soft, slightly sweet interior always made them the perfect accompaniment to any meal. It’s a simple recipe, yet it captures so much warmth and nostalgia.
The base of hush puppies is straightforward—a mix of cornmeal and flour with a touch of baking powder and baking soda to give them that perfect puff. What I love about this recipe is the addition of grated onion, which adds a subtle sweetness that contrasts nicely with the spice from the Cajun seasoning and cayenne pepper. This combination of flavors is what elevates these hush puppies from good to irresistible. If you’re a fan of a bit more heat, you can always increase the cayenne pepper or even add some finely chopped jalapeños to the batter.
Buttermilk plays a key role here, providing a slight tang and helping to keep the hush puppies moist. It’s important to let the batter rest for about 10 minutes before frying, as this helps the flavors meld together and the batter to thicken just right. When it comes to frying, peanut oil is a great choice because of its high smoke point and neutral flavor, but vegetable oil works just as well. The key is to maintain the oil at 350°F, ensuring that the hush puppies cook evenly and achieve that deep golden-brown color.
While these hush puppies are traditionally served as a side dish, they’re also fantastic on their own, dipped in a tangy remoulade or even honey butter for a sweeter twist. Whether you’re serving them at a casual family gathering or a more formal event, they’re sure to be a hit. And if you have leftovers, they reheat wonderfully in the oven, making them just as delicious the next day.
Making Hush Puppies
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Ingredients
- 3/4 cup buttermilk
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 large eggs
- 1/4 cup finely shredded yellow onion (from a small onion)
- 4 tablespoons melted butter, slightly cooled
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon Cajun seasoning
- 1 cup cornmeal
- 1/4 teaspoon baking soda
- 2 quarts peanut or vegetable oil, for frying
- 1/4 teaspoon cayenne pepper
Directions
- In a large mixing bowl, blend the cornmeal, flour, baking powder, and baking soda together. Add in the sugar, salt, Cajun seasoning, and cayenne pepper, stirring until evenly mixed.
- Whisk in the buttermilk, eggs, melted butter, and shredded onion until the batter is smooth and well-combined. Let the mixture rest for about 10 minutes to allow it to thicken slightly.
- In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches of oil over medium-high heat until it reaches 350°F. To test the temperature, drop a small piece of bread into the oil; it should sizzle upon contact.
- Prepare a baking sheet by lining it with paper towels and set it aside. Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pot. Fry the hush puppies for 2 to 3 minutes, turning them halfway through, until they are a rich golden brown.
- Using a slotted spoon, transfer the cooked hush puppies to the prepared baking sheet to drain. Continue frying the remaining batter. If the hush puppies are browning too quickly, lower the heat slightly to keep the oil at 350°F. Serve warm.
Storing Suggestions:
To store leftovers, place them in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 3 months. For best results, reheat in a 350°F oven for 15 to 20 minutes.
FAQs:
Can I use a different type of flour in this recipe?
Yes, you can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend. However, this may slightly alter the texture and taste of the hush puppies.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using it in the recipe.
How can I make the hush puppies spicier?
To increase the spiciness, you can add more cayenne pepper or incorporate finely chopped jalapeños into the batter. Adjust the amount based on your preference for heat.
Can I bake the hush puppies instead of frying them?
While traditionally fried, you can bake hush puppies in a 400°F oven for about 12-15 minutes. Use a mini muffin tin to help them hold their shape. They won’t be as crispy as fried ones, but they will still be delicious.
Why did my hush puppies turn out too dense?
If your hush puppies are too dense, it could be due to overmixing the batter or not allowing it to rest. Make sure to mix just until combined and let the batter rest for about 10 minutes before frying.
How can I keep hush puppies warm while frying the rest?
To keep hush puppies warm while you finish frying the batch, place them on a baking sheet in a 200°F oven. This will keep them warm and crispy without overcooking them.
Hush Puppies
Ingredients
- 1½ teaspoons baking powder
- ¾ cup all-purpose flour
- ¼ cup grated yellow onion from 1 small onion
- 1 cup cornmeal
- 2 large eggs
- ¼ teaspoon baking soda
- 4 tablespoons melted butter slightly cooled
- 1 tablespoon sugar
- ¼ teaspoon Cajun seasoning
- ¾ cup buttermilk
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 quarts of peanut or vegetable oil for frying
Instructions
- In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda. Stir in the sugar, salt, Cajun seasoning, and cayenne pepper.
- Whisk in the buttermilk, eggs, melted butter, and grated onion until the batter is smooth and consistent. Let the mixture sit for about 10 minutes to allow it to thicken.
- In a large heavy pot or Dutch oven, heat about 2 inches of oil over medium-high heat until it reaches 350°F. You can test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately.
- Line a baking sheet with paper towels and keep it nearby. Drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pot. Fry the hush puppies for 2 to 3 minutes, turning them halfway through, until they turn a deep golden brown.
- Using a slotted spoon, transfer the cooked hush puppies to the paper towel-lined baking sheet. Continue frying the rest of the batter. If the hush puppies are cooking too quickly, reduce the heat slightly to maintain the oil at 350°F. Serve warm.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months. Reheat in a 350°F oven for 15 to 20 minutes for best results.
