Southern Hush Puppies Recipe
Introduction
Southern hush puppies are crisp, golden-fried balls of cornmeal batter with a spicy kick from jalapeños and Creole seasoning. Perfect as a side for seafood or barbecue, these flavorful treats bring a taste of the South to your table.
Ingredients
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Creole seasoning
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeño, de-seeded and de-veined, finely diced
- Canola oil for frying (about 4 cups)
Instructions
- Step 1: Preheat your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack placed on a paper towel-lined baking sheet.
- Step 2: In a large bowl or measuring cup, combine the self-rising cornmeal, all-purpose flour, granulated sugar, and Creole seasoning.
- Step 3: Add the buttermilk, beaten egg, diced onion, and diced jalapeño to the dry ingredients. Stir gently until just combined. Let the batter rest while you heat the oil.
- Step 4: Heat 3 to 4 cups of canola oil in a large Dutch oven or cast iron skillet over high heat. The oil should be about 1 to 1 1/2 inches deep. Test the heat by dropping a pinch of cornmeal into the oil—it should sizzle immediately. If using a thermometer, heat the oil to 365℉.
- Step 5: Using a cookie scoop, drop 8 to 10 portions of batter into the hot oil. Fry for 2 to 3 minutes, turning the hush puppies so they brown evenly on all sides. Adjust the heat as needed to maintain an even temperature; lowering it to medium during the first batch can help prevent burning.
- Step 6: Remove the golden hush puppies with a slotted spoon and transfer them to the wire rack to drain excess oil. Place the rack and baking sheet in the preheated oven to keep warm while frying the remaining batches.
- Step 7: Serve the hush puppies hot and enjoy their crispy, tender goodness!
Tips & Variations
- For extra flavor, try adding chopped fresh herbs like parsley or chives to the batter.
- If you prefer less heat, reduce the jalapeño quantity or omit it entirely.
- Use a thermometer to maintain steady oil temperature for perfectly crisp hush puppies.
- Substitute buttermilk with a mix of milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Storage
Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350℉ oven for 5 to 7 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make hush puppies without jalapeño?
Yes, you can omit the jalapeño if you prefer a milder flavor. You can also substitute it with diced bell pepper for a sweeter taste.
What oil is best for frying hush puppies?
Use an oil with a high smoke point like canola, vegetable, or peanut oil. These oils handle the high frying temperatures well and produce crispy results.
PrintSouthern Hush Puppies Recipe
Southern Hush Puppies are classic, crispy fried cornmeal balls infused with a bit of heat from jalapeno and a touch of Creole seasoning. These golden treats are perfect as a side or snack, boasting a tender inside with a crunchy exterior. This recipe yields perfectly spiced, fluffy hush puppies that stay warm and delicious thanks to a simple oven warming step.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 hush puppies 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Creole seasoning
Wet Ingredients
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeno, de-seeded and de-veined, finely diced
For Frying
- About 4 cups canola oil
Instructions
- Preheat Oven: Preheat your oven to 200℉. Prepare a wire baking rack set over a paper towel-lined baking sheet to keep the hush puppies warm after frying.
- Combine Dry Ingredients: In a large bowl or measuring cup, mix together the cornmeal, all-purpose flour, granulated sugar, and Creole seasoning until well combined.
- Mix Wet Ingredients into Dry: Add the buttermilk, beaten egg, finely diced onion, and jalapeno to the dry mixture. Stir just until all ingredients are incorporated. Let the batter rest while you heat the oil for frying.
- Heat Oil: In a large Dutch oven or cast iron skillet, pour in 3 to 4 cups of canola oil, ensuring it’s deep enough to allow frying at about 1 to 1 1/2 inches depth. Heat over high until it reaches approximately 365℉, or until a pinch of cornmeal sizzles upon contact.
- Fry Hush Puppies: Using a cookie scoop, carefully drop 8 to 10 scoops of batter into the hot oil. Fry for 2 to 3 minutes, turning them occasionally to ensure even golden browning on all sides. Adjust heat as necessary, often lowering to medium during frying to maintain a steady temperature.
- Drain and Keep Warm: Transfer the fried hush puppies to the prepared wire rack to drain excess oil. Place the rack in the preheated oven to keep them warm while you finish frying the remaining batter in batches.
- Serve: Serve the hush puppies hot out of the oven for the best crispy and fluffy experience. Enjoy!
Notes
- If you prefer a spicier bite, leave some jalapeno seeds in when dicing.
- Maintain steady oil temperature to avoid greasy hush puppies.
- Use a slotted spoon for easier frying and draining.
- Self-rising cornmeal already contains leavening, so no additional baking powder is needed.
- You can substitute Creole seasoning with Cajun seasoning for a slightly different flavor profile.
Keywords: Southern hush puppies, fried cornmeal balls, Creole fried hush puppies, classic southern side, jalapeno hush puppies
