Sometimes I crave Southern comfort food, but I just don’t have the time to go through the whole process of a lengthy recipe. That’s where this easy fried Hush Puppies recipe comes in!
What are hush puppies?
Hush Puppies are basically fried cornbread.
The base recipe consists of flour, cornmeal (white or yellow), a leavening agent buttermilk and eggs. It makes a sticky batter that is then dropped into hot oil.
These golden balls of deliciousness fry up with a crunchy outside and fluffy inside. They are sometimes served with dipping sauce and usually accompany other fried foods like fried chicken, fish fry or chicken fried bacon.
Why are they called Hush Puppies?
So why are they called hush puppies and not fried cornbread?
Legend goes that hush puppy batter was leftover from battering other main dish items. While on cattle drives, hunts or working the ranch nothing is wasted, so it was fried up to feed to the dogs or “hush the puppies”.
So no, it is not after the shoes, boots or even an actual breed of dog.
Variations on Hush Pupppies
Many recipes use finely minced or grated onion or bell pepper. Generally speaking, I prefer to use onion powder. This is for two reasons.
The first is, let’s be honest, I am lazy and grating an onion when it is literally the only ingredient that is going to require a little TLC just isn’t in my cards.
Those few minutes can be spent elsewhere, like playing with my daughter or snuggling my baby.
The second is that I don’t like little bits in my hush puppies. I want them to be smooth, pillowy balls of gently fried dough. A crispy exterior with a soft interior.
I also don’t use paprika, cayenne or pepper. I like my hush puppies to be slightly sweet to balance out the rest of my savory dish. You can, however, add these if you think it will complement your food.
You can also add:
- Minced fresh jalapeno
- Corn kernels
- Minced roasted red pepper (make sure it is thoroughly dried)
You can also make gluten free hush puppies by using a gluten free flour.
Sauce for Hush Puppies
Dipping sauces are also controversial. Hush puppy enthusiasts would argue that a good hush puppy needs no sauce and while they are correct, I am a woman who loves sauce!
How to Make Hush Puppies
The actually process is simple. Mix the batter, but do not overmix it. Overmixing can lead to tough, chewy hush puppies. Not one wants that!
Refrigerating the dough and allowing it to rest is imperative, so don’t skip this step! It won’t hold its shape well if you drop it into the oil at room temperature.
One hour is the minimum, but I have made my batter up to 24 hours ahead and kept it chilled until ready to make.
Pan frying without using an actual fryer can be tricky. I do recommend using a thermometer to make sure you have the correct temperature, but even beyond that, using the right oil. See below for more on frying…
Then, drop them into the hot oil in 1 tablespoon balls. I use a cookie dough scoop to make sure I have the right amount. Too much and the centers won’t cook into bread by the time the outside is browned, too little and you’ll have hard, crunchy nuggets inside and out.
Let them drain on a paper towel lined plate and let them sit for 5-10 minutes before serving so no one gets burned.
Frying Hush Puppies
Frying at the right temperature is also important, but can be improvised easier. Too hot will cook the outside, but not the inside. Too cool and it starts to lose its shape.
Oil temperatures will also change radically when you put cold dough in, much like putting ice cubes in boiling water, it takes a minute or so to bounce back to the original temperature. I highly recommend using a thermometer or actual frying machine to maintain good temps.
The oils with the highest smoke points (over 400 degrees) are avocado oil, almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. Peanut oil is actually your best bet since it doesn’t have any aftertaste and also a smoke point.
Unless you have a food allergy, of course.
Baked Hush Puppies
You won’t get the same crunch from baking as you will from frying. And of course you can just plop dough out on a baking sheet, it won’t hold its form. You’ll have pancakes instead of balls.
But you can make them into cornbread muffins, which would actually just be a cornbread muffin since the whole defintion of a hushpuppy is to be fried. 🙂
Storage and Freezing
A lot of people ask about making hush puppies ahead of time. I would advise making the batter in advance, but not actually frying them until you are ready to eat. Fried foods and bread always taste best fresh.
But if you do, allow them to cool fully and then store them (or any leftovers) in an airtight container at room temperature for 1-2 days.
Bread reheated in the microwave is usually gummy and chewy. Your best bet when reheating hush puppies is to wrap them in aluminum foil and reheat them at 350 degrees for 10 minutes.
If you want to freeze hush puppies, place cooked hush puppies in an airtight plastic bag, releasing as much air as possible, and then freeze for up to 6 months.
Tools for making hush puppies:
Cookie Dough Scoop– as previously mentioned, make your hush puppies a uniform size. If they are too big, they won’t fry correctly. Use a scoop and thank me later.
Heavy Bottom Sauce Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
More Cornbread Recipes
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Hush puppies are an excellent side dish for so many meals. They are super verstile and can accompany any sauce.
Crispy Hush Puppies
- In a medium mixing bowl, whisk together flour, yellow cornmeal, baking powder, sugar, baking soda, Kosher salt, and onion powder.
- In a small mixing bowl, whisk together buttermilk and eggs.
- Combine the two, folding until just mixed. Do not over mix the batter.
- Cover and refrigerate for a minimum of 30 minutes, but up to 24 hours.
- When ready to cook, preheat oven to “warm” setting.
- Pour 2 inches of peanut oil into a high sided Dutch oven or other heavy bottom pot. Heat until 350 degrees.
- Pour oil to a depth of 2" in a 6-qt. Dutch oven or large sauce pan and heat over medium-high heat until a deep-fry thermometer reads 350°.
- Drop 1 tablespoon of batter into the oil. Continue, working in batches and being mindful to not crowd the pan.
- Fry until outsides are a crispy, golden brown, approximately 3-4 minutes.
- Remove to a paper towel lined plate to drain. Transfer to a baking sheet in the warm oven to keep heat until all are fried and ready to serve.
- Serve with desired dipping sauce.
- If you’ve tried these, come back and let us know how you liked them!