Our recipe is perfect for those who want to experience the taste of the south, with simple ingredients that you can find in your pantry. We’ll show you how to make the perfect batter and how to fry the hush puppies to perfection.
Easy Southern Hush Puppies – Down Home Style
Follow along as we share our tips and tricks for making the best hush puppies ever. Whether you're hosting a party, having a family dinner or simply looking for a tasty snack, these hush puppies are sure to please.
For the Sauce
Add the flour, corn meal, baking powder, white sugar, garlic powder, onion powder, and salt to a mixing bowl. Mix until well combined. Add in the egg and butter milk. Mix once again until a smooth batter forms.
Heat oil in a pan to 350 degrees F or 180 C. Using an ice cream scoop or spoon, scoop up about 2 tbsp of the batter and place it into the oil. Fry, in batches, until golden brown. This should take 3 to 4 minutes. Set aside on a wire rack.
Place the hush puppies onto a plate or into a basket. Garnish with parsley.
To Make the Sauce
Add the butter to a sauce pan over medium high heat. Allow it to melt down. Pour the syrup in and bring to a boil. Simmer and allow to thicken.
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2.1g11%
- Cholesterol 45mg15%
- Sodium 668mg28%
- Potassium 144mg5%
- Total Carbohydrate 46g16%
- Dietary Fiber 2.8g12%
- Sugars 5.4g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Use self-rising cornmeal mix: This type of cornmeal already contains leavening agents, which will help your hush puppies rise and become fluffy. If you don't have self-rising cornmeal mix, you can make your own by combining 1 cup of cornmeal, 1 teaspoon of baking powder as suggested.
Don't over mix the batter: Mix the ingredients until they are just combined. Over mixing can make the hush puppies tough and chewy.
Adjust the consistency of the batter: The batter should be thick enough to hold its shape, but not so thick that it's difficult to scoop. If the batter is too thick, add a little bit of buttermilk or milk to thin it out.
Use a small cookie scoop: A small cookie scoop makes it easy to portion the batter and create uniform hush puppies. If you don't have a cookie scoop, you can use a tablespoon to scoop the batter.
Fry the hush puppies in batches: Don't overcrowd the pan or the temperature of the oil will drop, which can result in greasy and undercooked hush puppies. Fry the hush puppies in small batches, about 4-5 at a time.
Drain the hush puppies on paper towels: Once the hush puppies are cooked, use a slotted spoon to transfer them to a plate lined with paper towels. This will help absorb any excess oil and keep the hush puppies crispy.
Serve immediately: Hush puppies are best when served hot and fresh out of the fryer. Serve them with your favorite dipping sauce, such as ranch or honey mustard.