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.
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.
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.
* 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.