Description
Crispy on the outside, tender and savory inside—these classic Southern hush puppies are upgraded with finely grated onion, the perfect cornmeal-to-flour ratio, and just the right amount of buttermilk for golden, addictive bites.
Ingredients
1 cup fine yellow cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/2 cup buttermilk
1 large egg
1/4 cup grated sweet onion (with juices)
Peanut or canola oil for frying
Instructions
1. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, pepper, and paprika.
2. In a separate bowl, mix the buttermilk, egg, and grated onion.
3. Add the wet ingredients into the dry and stir just until combined. Do not overmix.
4. Let the batter rest for 10 minutes to hydrate.
5. Heat 2 inches of oil in a Dutch oven or tall saucepan to 360°F. Use a thermometer.
6. Using a small cookie scoop or tablespoon, gently drop spoonfuls of batter into hot oil.
7. Fry 5–6 hush puppies at a time for 3–4 minutes, turning occasionally until golden brown.
8. Remove with slotted spoon and drain on a wire rack set over a sheet pan.
9. Cool for 5 minutes before serving to allow carryover cooking.
10. Serve warm with dipping sauce, honey butter, or as-is.
Notes
Use a thermometer to keep frying oil between 350–365°F to avoid greasy or raw centers.
Grated onion adds flavor and moisture—don’t skip it.
Don’t crowd the pan when frying; it drops oil temperature and causes uneven cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 3 hush puppies
- Calories: 180
- Sugar: 2g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: hush puppies, Southern sides, cornmeal fritters