Classic Southern Hush Puppies (Crispy & Golden) – A Simple, Time-Tested Favorite

Crispy on the outside, tender and fluffy on the inside—these hush puppies bring the comforting, old-fashioned charm of Southern cooking to your table. They’re salty, a little sweet, and perfect with fried fish, barbecue, or a bowl of chili. The batter comes together in minutes, and a quick fry gives you that golden crunch everyone loves.

If you’ve never made them at home, don’t worry—this recipe uses simple ingredients and straightforward steps. Once you’ve tried a hot hush puppy with a swipe of butter or a dip in tangy sauce, you’ll understand why they never go out of style.

Why This Recipe Works

• Right flour blend: A mix of cornmeal and flour gives you crisp edges with a soft, tender middle.
• Buttermilk for moisture: Buttermilk adds tang and keeps the inside fluffy without getting dense.
• Onion and scallions: Finely grated onion blends into the batter for flavor without chunky bits; scallions add a fresh bite.
• Cornmeal texture: Medium-grind yellow cornmeal creates that classic crunchy texture.
• Hot oil, quick fry: A steady 350–365°F oil temperature locks in structure and prevents greasy hush puppies.

Ingredients

• 1 cup medium-grind yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar (adjust to taste)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (optional, for color and warmth)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 small yellow onion, finely grated (about 1/3 cup, with juices)
• 2 tablespoons finely sliced scallions or chives
• 1 large egg, beaten
• 3/4 cup buttermilk (plus 1–2 tablespoons more if needed)
• 1 tablespoon melted butter or neutral oil (optional, for richness)
• Neutral oil for frying (peanut, canola, or vegetable)

Step-by-Step Instructions

1. Heat the oil: Pour 2–3 inches of oil into a heavy pot or deep skillet. Heat to 350–365°F (175–185°C).Keep a thermometer clipped on the side for accuracy.
2. Mix dry ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt, pepper, paprika, and cayenne until evenly combined.
3. Add aromatics: Stir in the grated onion (and its juices) and the scallions. This distributes flavor without chunky bits that could cause cracking.
4. Combine wet ingredients: In a separate bowl, whisk the egg, buttermilk, and melted butter or oil.
5. Bring the batter together: Pour the wet mixture into the dry ingredients. Stir just until combined.The batter should be thick, scoopable, and slightly sticky—similar to thick cornbread batter. If it’s too dry, add a splash more buttermilk.
6. Test the oil and batter: Drop a 1-teaspoon piece of batter into the hot oil. It should sink slightly, then float and turn golden in about 2–3 minutes.Taste and adjust salt if needed.
7. Scoop and fry: Using a small cookie scoop or two spoons, drop heaping teaspoon or tablespoon mounds into the oil. Don’t overcrowd—leave space for even cooking.
8. Fry to golden: Cook 2–3 minutes per side, turning as needed, until the hush puppies are deep golden brown and cooked through. Internal temp should hit about 200°F, or a skewer should come out clean.
9. Drain and season: Transfer to a wire rack set over a sheet pan, or to a paper towel–lined plate.Sprinkle with a pinch of salt while hot for extra flavor.
10. Serve hot: Enjoy immediately with tartar sauce, remoulade, honey butter, or a squeeze of lemon.

Keeping It Fresh

• Hold warm: Place cooked hush puppies on a wire rack in a 250°F oven for up to 30 minutes to keep them crisp without drying out.
• Short-term storage: Cool completely, then store in an airtight container in the fridge for up to 3 days.
• Reheat: Re-crisp in a 375°F oven or air fryer for 5–8 minutes. Avoid microwaving—it softens the crust.
• Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a hot oven or air fryer until heated through and crunchy.

Health Benefits

• Cornmeal provides fiber: Cornmeal offers some fiber and complex carbs for steady energy compared to ultra-refined snacks.
• Buttermilk adds protein and calcium: You’ll get a small boost of protein and minerals from the dairy.
• Onions and scallions: They bring antioxidants and flavor with almost no added calories.
• Portion control matters: These are fried, so enjoy in moderation.Pair with lean proteins and a fresh salad or slaw to round out the meal.

What Not to Do

• Don’t overmix the batter: Stir just until combined. Overmixing leads to tough, dense hush puppies.
• Don’t fry in oil that’s too cool: Oil below 340°F makes greasy, soggy results. Keep it in the 350–365°F range.
• Don’t overcrowd the pot: Too many at once drops the temperature and causes uneven browning.
• Don’t make oversized scoops: Large scoops brown outside before the centers cook through.Aim for teaspoon or tablespoon size.
• Don’t skip draining: A wire rack helps keep them crisp; paper towels alone can trap steam.

Recipe Variations

• Sweet corn hush puppies: Fold in 1/2 cup well-drained corn kernels and a touch more salt.
• Spicy jalapeño-cheddar: Add 1/3 cup shredded sharp cheddar and 1 finely minced jalapeño (seeds removed for less heat).
• Old Bay and chive: Swap paprika and cayenne for 1–1 1/2 teaspoons Old Bay; finish with extra chives.
• Smoky bacon and scallion: Stir in 1/4 cup crisp, finely chopped bacon and a dash of smoked paprika.
• Gluten-free: Use a 1:1 gluten-free flour blend and ensure your cornmeal is certified gluten-free. Batter may need a tablespoon more liquid.
• Air fryer method: Lightly oil the basket, spray the scooped batter generously with oil, and air fry at 375°F for 8–10 minutes, turning once. Texture won’t be as shatter-crisp but still tasty.

FAQ

Can I make the batter ahead of time?

Yes, but for best results, mix the dry ingredients and wet ingredients separately.

Combine them right before frying. If you must mix the batter ahead, refrigerate up to 2 hours and stir gently before use, adding a splash of buttermilk if it thickened.

Why are my hush puppies greasy?

Greasy results usually mean the oil was too cool or the pot was overcrowded. Keep the oil at 350–365°F and fry in small batches.

Drain on a rack to let excess oil drip away.

How do I know they’re cooked through?

They should be a deep golden brown and feel light when lifted. A skewer inserted in the center should come out clean, or use a thermometer to check an internal temp around 200°F.

Can I bake hush puppies instead of frying?

You can bake them in a well-greased mini muffin tin at 400°F for 10–12 minutes. They’ll taste great but won’t have the same crispy shell as frying.

What oil is best for frying?

Use a high-heat, neutral oil like peanut, canola, or vegetable oil.

Peanut oil delivers excellent flavor and clean frying, but avoid it if you have allergies.

Do I have to use buttermilk?

No. Make a quick substitute: mix 3/4 cup milk with 2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed.

How small should I make them?

Aim for teaspoon or rounded tablespoon scoops.

Smaller sizes cook evenly and stay crisp without raw centers.

What should I serve with hush puppies?

They’re classic with fried catfish, shrimp, barbecue, collard greens, or gumbo. For sauces, try tartar sauce, remoulade, hot honey, or a creamy jalapeño ranch.

Final Thoughts

Hush puppies are simple, satisfying, and endlessly adaptable. With the right oil temperature and a light touch on the batter, you’ll get perfect golden bites every time.

Serve them hot, keep them crisp, and don’t be surprised when the basket disappears fast. Make a double batch if you’re feeding a crowd—these little guys always steal the show.