Introduction 📜
These Tender, Sizzling Hush Puppies are a nostalgic Southern classic, reimagined for today’s home kitchen. With a fluffy interior and a golden, crispy crust, they’re the perfect side or appetizer to serve hot and fresh. Frozen grated butter, fine cornmeal, and freshly grated onion give them rich flavor and a delicate crunch that’s hard to resist. Ideal for seafood dinners, cookouts, or holiday gatherings.
Nutrition Information 🧬
Calories: 220
Protein: 4g
Carbohydrates: 18g
Fat: 14g
Sodium: 270mg
Fiber: 1g
Quick Facts 📊
Cuisine: Southern American
Prep Time: 20 min
Cook Time: 15 min
Servings: 10
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store in an airtight container in the fridge for up to 2 days.
Freezing: Freeze in a single layer on a tray, then transfer to a sealed bag for up to 1 month.
Reheating: Reheat in a 375°F oven for 8–10 minutes or until crispy and warmed through.
Serving Suggestions 🍽️
Serve these hush puppies with a creamy dipping sauce, like remoulade, garlic aioli, or honey mustard. They also pair beautifully with fried or grilled fish, coleslaw, or a fresh green salad. For a sweet contrast, try with a drizzle of maple syrup.
Recipe Origins 📜
This recipe is inspired by chef Joe Kindred’s childhood visits to Southern seafood restaurants, where hush puppies were the true highlight. He developed this elevated version with crispy edges and a tender interior, bringing his professional chef’s touch to a beloved classic.
Common Mistakes ❌
Overmixing the batter: Stir just until combined to keep the texture light.
Skipping the onion squeeze: Removing excess moisture is key for crispiness.
Crowding the oil: Cook in batches to maintain oil temperature and even browning.
Recipe Variations 🔄
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Low-Carb Option: Substitute a portion of the flour with almond flour, though texture may vary.
Dairy-Free Option: Replace buttermilk with plant-based milk plus a teaspoon of lemon juice.
Frequently Asked Questions 🔍
Can I make these ahead of time?
Yes, but they’re best served hot. Reheat in the oven for crispiness.
What can I dip hush puppies in?
Great options include remoulade, garlic butter, spicy honey, or your favorite aioli.
Can I bake them instead of frying?
They’re traditionally fried, but you can try baking in a mini muffin tin at 400°F for 12–15 minutes.
Do I have to use fine cornmeal?
Fine cornmeal gives the best texture, but medium grind works in a pinch.
Ingredients
- Canola oil, for frying
- 6 tablespoons unsalted butter (frozen)
- 1 yellow onion (about 6 ounces), peeled and halved
- 3/4 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup buttermilk
- 2 large eggs, beaten
Instructions
Step 1
Heat 2 inches of oil in a large Dutch oven over medium heat to 350°F. While the oil heats, grate the frozen butter using the large holes of a box grater and return it to the freezer.
Step 2
Grate the onion using the same grater. Wrap the grated onion in a double layer of paper towels and squeeze to remove as much liquid as possible. Measure 1/2 cup of the squeezed onion for the batter.
Step 3
In a large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder.
Step 4
In a medium bowl, whisk together the buttermilk, eggs, and grated onion. Pour the buttermilk mixture into the dry ingredients. Add the frozen grated butter on top, then gently fold everything together until just combined. The batter should be thick like pancake batter.
Step 5
Working in batches, carefully drop rounded spoonfuls (about 1 1/2 tablespoons each) into the hot oil, avoiding overcrowding. Fry, turning occasionally, for about 3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined baking sheet.
Step 6
Sprinkle with additional salt and pepper to taste. Serve hot, ideally with your favorite dip or butter.
