Why are they called hush puppies? Legend says cooks tossed fried dough to quiet barking dogs. One bite of these crispy, golden cornmeal nuggets and you’ll understand—they silence everything except your chewing. Perfect with fried fish, BBQ, or just your hungry face.
Ingredients
Makes about 20 hush puppies.
- 1 cup (125g) yellow cornmeal
- ½ cup (65g) all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 large egg, beaten
- ¾ cup (180ml) buttermilk (or regular milk)
- ¼ cup finely diced onion (optional but authentic)
- Oil for frying (vegetable or peanut)
Step-by-Step Instructions
Step 1: Mix Dry
- In a bowl, whisk cornmeal, flour, baking powder, sugar, salt, onion powder, and garlic powder.
Step 2: Mix Wet
- In another bowl, whisk egg and buttermilk.
- Pour wet into dry. Stir until just combined. Fold in diced onion if using. Batter should be thick (like cookie dough).
Step 3: Heat Oil
- Heat 2 inches of oil to 365°F (185°C).
Step 4: Fry
- Use a small cookie scoop or two spoons to drop 1-tablespoon balls into hot oil.
- Fry 2–3 minutes, turning occasionally, until deep golden brown and puffed.
- Drain on paper towels.
Step 5: Serve
- Serve hot with honey butter, tartar sauce, or just plain. They vanish fast.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 20 hush puppies | Difficulty: Easy
Storage Notes
Best fresh and hot. Leftovers? Refrigerate 2 days. Reheat in air fryer at 375°F for 3–4 minutes or oven at 400°F for 5 minutes. Do not microwave (rubbery tragedy).
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