These golden, fried balls of savory cornmeal are the perfect complement to fried fish or barbecue. This Southern recipe is as easy as it is delicious.
Thank you for reading this post, don't forget to subscribe!
Hushpuppies are one of those familiar, comforting dishes that bring back fond memories of family dinners, casual meals on vacation, or backyard barbecues.
Plus, I love the story behind the recipe. Rumor has it that the recipe originated in South Carolina around the 1800s. Fishermen would be frying their catch for dinner in the midst of barking, begging dogs. They would fry up bits of cornmeal batter and chuck them to the dogs telling them, “hush, puppies”. Whether it’s true or not I don’t know, but I love the story.
HOW DO I MAKE HUSHPUPPIES?
With 2 bowls, a couple of spoons, and a pot to fry in, you can make this Southern recipe at home.
In one bowl, you mix the dry ingredients.
Mix the wet ingredients in another bowl.
Combine the two, spoon into the hot oil, and enjoy. It’s as easy as that.
TIPS FOR MAKING PERFECT HUSHPUPPIES
- Don’t overmix the batter. A good rule of thumb is 10 stirs around the bowl.
- Use 2 soup spoons, sprayed with cooking spray, to slide the batter into the hot oil.
- If you want perfect little orbs, chill the dough for 30 minutes. The dough will be easier to scoop into the oil.
- Be sure to fry with an oil that has a high smoke point. A smoke point is a temperature at which the oil breaks down, rendering it useless. Peanut, canola, corn, safflower, or vegetable oil are all good options.
- Use a deep-fry thermometer to keep the oil at 375 degrees. Too low and the hushpuppies will be greasy. Too high and your hushpuppies will burn on the outside before the inside cooks through.
- To keep your hushpuppies warm while you fry in batches, preheat your oven to 200 degrees. Line a baking sheet with parchment paper. When the batch of hushpuppies are done, scoop them onto the baking sheet and place in the oven.
Or, keep it more traditional with some of these delicious Southern recipes that I have found from my fellow bloggers:
- Southern Fried Fish from onlygirl4boyz.com. The Old Bay seasoning in the coating is to die for!
- Southern Fried Chicken from melissassouthernstylekitchen.com. I may have eaten the fried coating from more than one piece of chicken without actually eating the meat. Don’t judge. It’s THAT good.
- Southern Fried Okra from spicysouthernkitchen.com. I can make a meal out of these…and not share. Again, don’t judge.
A Southern recipe for delicious, golden, fried cornmeal balls that are the perfect side dish for fried fish, fried chicken, or barbecue.
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ sweet onion, grated
- 1 large egg
- 1 cup full-fat buttermilk
- 2 cups vegetable oil, more depending on your pot
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, garlic powder, cayenne, and salt. Set aside.
- In a small bowl, whisk together the grated onion, egg, and buttermilk.
- Add the liquid ingredients to the dry ingredients and stir together until just combined – literally about 10 times around the bowl.
- In a large Dutch oven, pour the oil until you have at least 3-inches of oil. Heat the oil over medium-high heat until it reaches 375 degrees on a deep-fat thermometer.
- Drop the batter by rounded tablespoon into the hot oil. The batter will sink at first and then rise to the top. Do not overcrowd the pot. Work in batches.
- Fry until golden brown, about 6 minutes.
- Remove to a paper towel-lined baking dish. Keep warm in a 200-degree oven while frying the rest of the batter.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving Size: 1