Best Southern Hush Puppies

Get ready for the crunchiest, most addictive Southern side dish you’ll ever make! These golden-brown hush puppies are crispy on the outside, tender and fluffy on the inside, with just the right hint of oniony goodness that’ll keep everyone coming back for more.

What makes these hush puppies truly special is their perfect balance of textures and flavors. The cornmeal gives them that authentic Southern crunch, while buttermilk adds a subtle tang and keeps them moist. They’re basically little bites of deep-fried heaven that’ll transport you straight to a coastal fish fry.

Ingredients

For the Hush Puppies:

• 1 1/2 cups fine- or medium-grind cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon granulated sugar (optional)
• 1/2 small yellow onion
• 1 large egg
• 1 cup buttermilk

For Frying:

• 4 cups peanut or vegetable oil
• Salted butter, for serving

Steps

1. Line a large plate with a double layer of paper towels for draining. This ensures your hush puppies stay crispy, not greasy.
2. Combine dry ingredients in a large bowl: whisk together 1 1/2 cups cornmeal, 1/2 cup flour, 1 1/2 teaspoons each of salt and baking powder, 1/2 teaspoon baking soda, and sugar if using. Mix thoroughly to prevent any baking soda clumps.
3. Prepare wet ingredients: Grate 1/2 onion (you should get about 1/4 cup). Add grated onion, 1 egg, and 1 cup buttermilk to the dry ingredients. Mix just until combined – overmixing will make tough hush puppies.
4. Rest batter for 15 minutes while heating oil. This allows the cornmeal to hydrate properly for better texture.
5. Heat oil to 365°F (185°C) in a Dutch oven. Use enough oil to reach 1 1/2 inches depth. Too little oil will result in greasy, unevenly cooked hush puppies.
6. Drop batter by 2-tablespoon portions into hot oil, cooking 5 at a time. Look for a vigorous but not violent bubble around each hush puppy – if oil is too hot, they’ll brown before cooking inside.
7. Fry for 3-4 minutes, turning frequently, until deep golden brown. They should float and sound hollow when tapped with tongs.

Smart Swaps

• Use whole wheat flour for extra fiber (replace up to half the all-purpose flour)
• Try green onions instead of yellow onion for a milder flavor
• Add 1/4 cup corn kernels for extra texture and sweetness

Make It Diabetes-Friendly

• Replace buttermilk with 1 cup low-fat milk mixed with 1 tablespoon vinegar
• Use 1/4 cup almond flour + 1/4 cup all-purpose flour instead of all regular flour
• Make smaller portions (1 tablespoon each) to reduce carb count per piece
• Serve with protein to slow glucose absorption

Pro Tips

• Test oil temperature with a small drop of batter – it should sizzle and rise immediately
• Don’t overcrowd the pot – oil temperature drops with each batch
• Keep finished hush puppies warm in a 200°F (95°C) oven while cooking remaining batches