Try the best hush puppies that are crispy on the outside and fluffy on the inside! These savory bites are super easy to whip up for any occasion, perfect for family gatherings or cozy nights in. You’ll love their delightful flavor and quick preparation!
Table of Contents
What Are Hush Puppies?
Hush puppies are delicious, deep-fried cornmeal balls that originated in the Southern United States. Traditionally served as a side dish with fried fish or shrimp, they are known for their crispy texture and savory flavor. These tasty morsels often feature ingredients like onions and jalapeños, adding a delightful kick to each bite.
Why This Is The Best Hush Puppy Recipe
Crispy Exterior, Tender Interior
What sets these hush puppies apart is their perfect balance of textures. You’ll experience a satisfying crunch with each bite, followed by a light and tender inside that melts in your mouth. The contrast makes them utterly addictive!
Perfectly Sweet and Savory
The hint of sweetness from the cornmeal and sugar beautifully complements the savory notes of jalapeño and onion. This harmony of flavors is what makes these hush puppies the best choice for any gathering.
Easy To Make
If you’re looking for a quick snack or side dish, this recipe is a breeze. With just a few simple steps and ingredients, you can have a batch of golden hush puppies ready to serve in no time. They are also kid-approved, making them great for family meals.
Ingredients for the Best Hush Puppies
Dry Ingredients
- 2 cups white cornmeal mix
- 1 ½ tablespoons granulated sugar
Wet Ingredients
- ½ cup onion, processed into small bits
- 3 tablespoons jalapeño pepper, chopped fine (1 pepper)
- 1 egg
- ¾ cup buttermilk
For Frying
- 64 ounces canola oil (for frying)
How to Make Hush Puppies
Prepare the Batter
Start by combining the cornmeal mix and sugar in a medium bowl. Then, add the chopped onion and jalapeño pepper, stirring until evenly blended. Next, mix in the egg and buttermilk until everything is just combined. Be careful not to overmix for the best texture!
Heat the Oil
While the batter chills, heat the oil in an electric fryer or a heavy pot like a Dutch oven to 375°F (190°C). This temperature is crucial for achieving that desired crispiness.
Fry the Hush Puppies
Once the oil is hot, scoop the batter using a rounded teaspoon or small cookie scoop. Form golf-ball-sized rounds and drop them into the oil in small batches. Fry for 2-3 minutes on each side until they turn golden brown.
Drain and Serve
Using a slotted spoon or frying basket, remove the hush puppies from the oil and place them on a sheet pan lined with paper towels to drain excess oil. Allow them to cool slightly before serving, ideally with some butter or a tasty dipping sauce like ranch or remoulade.
Tips for Perfect Hush Puppies
Don’t Overmix the Batter
Mixing too much can lead to dense hush puppies. Just stir until combined for a light and fluffy result.
Chill the Batter
Refrigerate the batter for at least 30 minutes before frying. This helps the dough hold together better when dropped into the hot oil.
Maintain Oil Temperature
Keep an eye on the oil temperature. If it drops too low, the hush puppies can absorb too much oil and become greasy.
Fry in Batches
Don’t overcrowd the pot. Frying in small batches ensures even cooking and that perfect golden color.
Hush Puppy Substitutions and Variations
Cornmeal Mix Substitutions
If you don’t have cornmeal mix, you can create a substitute using 1 ½ cups cornmeal, 6 tablespoons flour, 2 tablespoons baking powder, and ½ teaspoon salt.
Buttermilk Substitutions
In case you’re out of buttermilk, mix 1 tablespoon of vinegar into 1 cup of whole or coconut milk and let it sit for a few minutes.
Oil Substitutions
You can use vegetable oil instead of canola oil for frying.
Flavor Additions
Feel free to get creative! Stir in ½ cup of extras like cheese, corn, chopped okra, or green onions for a unique twist.
Storing Hush Puppy Batter and Leftovers
Storing Batter
If you want to prepare ahead, store the batter in an airtight container in the refrigerator for up to a day before frying.
Reheating Leftovers
Cooked hush puppies can be refrigerated in an airtight container. Reheat in an air fryer, microwave, or oven at 400°F until hot and crispy again.
Safety When Frying Jalapeños
Be cautious while handling jalapeños. Wearing gloves is recommended, especially when you’re removing seeds and veins, to avoid skin irritation from the hot oil in the pepper.
Related Recipes to try
- Crispy Roasted Chickpeas
- Chickpea Salad
- Chickpea Salad 2
- Tuna Bean Salad
- Cauliflower Wings
- Crispy Chicken Cutlets With Arugula Salad
FAQs
What ingredients do I need for best hush puppies?
For the best hush puppies, you’ll need: 2 cups white cornmeal mix, 1 ½ tablespoons granulated sugar, ½ cup processed onion, 3 tablespoons chopped jalapeño pepper, 1 egg, ¾ cup buttermilk, and 64 ounces canola oil for frying.
How do I make best hush puppies step by step?
To make the best hush puppies, combine dry ingredients, stir in wet ingredients, chill the batter, heat oil, scoop and fry the batter until golden brown, then drain and serve.
Can I make best hush puppies ahead of time?
Yes, you can refrigerate the batter for up to a day before frying, making it convenient for meal prep.
How should I store leftover best hush puppies?
Store leftover hush puppies in an airtight container in the refrigerator. Reheat in an air fryer or oven until hot and crispy.
Conclusion
These best hush puppies are not only a flavor-packed snack but also a fantastic addition to any meal. If you’re looking for inspiration for more delicious recipes, don’t miss out on visiting my Pinterest for a wealth of ideas! Enjoy making them and watch your friends and family delight in every bite!
The Best Hush Puppies: Crispy and Irresistible Treats
Equipment
- medium bowl
- electric fryer or heavy pot (e.g., Dutch oven)
- rounded teaspoon or small cookie scoop
- slotted spoon or frying basket
- sheet pan
- paper towels
Ingredients
- 2 cups white cornmeal mix
- 1 ½ tablespoons granulated sugar
- ½ cup onion processed into small bits
- 3 tablespoons jalapeño pepper chopped fine (1 pepper)
- 1 egg
- ¾ cup buttermilk
- 64 ounces canola oil for frying
Instructions
- Combine the cornmeal mix and sugar in a medium bowl. Add the chopped onion and jalapeño pepper to the dry mixture and stir until well combined.
- Add the egg and buttermilk to the bowl. Stir until all ingredients are incorporated, taking care not to overmix.
- Cover and refrigerate the batter for at least 30 minutes (up to 12 hours) before frying. This helps the dough stay together when dropped into hot oil.
- Heat the canola oil to 375°F (190°C) in an electric fryer or a heavy pot. Scoop the batter using a rounded teaspoon or small cookie scoop to form golf-ball-sized rounds.
- Drop the batter into the hot oil in small batches. Fry for 2-3 minutes on each side until golden brown.
- Remove the hush puppies with a slotted spoon or frying basket and drain on a sheet pan lined with paper towels. Allow to cool slightly before serving.
Notes & Variations
- Substitutions include using a mix of cornmeal, flour, baking powder, and salt for the cornmeal mix, or creating a buttermilk substitute with milk and vinegar. Vegetable oil can replace canola oil.
- Enhance the flavor by stirring in additional ingredients like corn, cheese, okra, bacon, or green onion into the batter. Store batter in an airtight container in the refrigerator for up to 1 day before frying. Freeze batter or leftovers; thaw before deep frying. Refrigerate cooked leftovers and reheat until hot and crispy.
- Wear gloves when handling jalapeño peppers to prevent skin irritation. For best results, refrigerate the batter for at least 30 minutes before frying.
