Homemade Crispy Hush Puppies (Printer-Friendly)
Southern hush puppies with golden crust, tender core, and just the right kick—ideal appetizer or side for gatherings.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups yellow cornmeal
02 -
1/2 cup all-purpose flour
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1/4 cup granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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1/8 teaspoon cayenne pepper
→ Wet Ingredients
10 -
1 cup whole milk
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1 large egg
→ For Frying
12 -
Vegetable oil, for deep frying
# Steps to Follow:
01 -
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne pepper to ensure even distribution.
02 -
Add the whole milk and egg to the dry mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should appear slightly lumpy; avoid overmixing to preserve a light texture.
03 -
Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat to 375°F, using a deep-fry thermometer for accuracy.
04 -
Scoop heaping tablespoons of batter and carefully lower into the hot oil in small batches. Fry three to four minutes, turning occasionally, until they achieve an even golden brown exterior.
05 -
Remove the cooked hush puppies with a slotted spoon and place on a paper towel–lined plate to drain. Keep finished hush puppies warm in a low oven if preparing multiple batches.
# Helpful Hints:
01 -
Let the batter rest for five minutes before frying to allow the cornmeal to absorb some moisture, resulting in a fluffier interior.
02 -
Consistent oil temperature is crucial for achieving a crispy, non-greasy crust.
03 -
Hush puppies reheat well in an oven at 350°F; avoid microwaving to prevent sogginess.