Nothing says Southern comfort like Easy Hush Puppies, golden Southern Hush Puppies that are crispy outside and tender inside. These crispy cornmeal bites, with their rich cornmeal flavor, are perfect for pairing with fried fish, barbecue, or chili. Made with simple pantry staples, they’re quick to whip up and sure to steal the show at any meal. Let’s fry up these golden hush puppies and enjoy a taste of the South!
Why You’ll Love Easy Hush Puppies
- Fast to Make: Ready in under 20 minutes with minimal effort.
- Classic Comfort: Cornmeal and buttermilk deliver authentic Southern flavor.
- Versatile Side: Pairs perfectly with a variety of dishes or as a snack.
- Customizable: Add spices or cheese for a personal twist.
- Crowd Favorite: Their crispy, fluffy texture wins over everyone.
Ingredients for Easy Hush Puppies
Here’s what you need for these crispy cornmeal bites (makes ~20):
Batter:
- 1 cup (120g) cornmeal (yellow or white)
- 1 cup (120g) all-purpose flour
- 1 tbsp sugar (optional, for a hint of sweetness)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne or paprika (optional, for spice)
- 1 small onion, finely grated
- 1 cup (240ml) buttermilk (plus a splash if needed)
- 1 large egg, lightly beaten
- Vegetable or peanut oil, for frying (2–3 inches deep)
Equipment
- Large mixing bowl
- Heavy-bottomed pot or deep fryer
- Whisk or spoon
- Slotted spoon
- Thermometer (optional)
- Paper towels or wire rack
Ingredient Tips
- Cornmeal: Fine grind ensures a tender texture for crispy cornmeal bites.
- Buttermilk: Adds tang and keeps Southern cornmeal fritters soft; avoid regular milk.
- Onion: Grate finely to blend flavor seamlessly into golden hush puppies.
- Oil: Vegetable or peanut oil fries cleanly for crisp results.
- Gluten-Free: Use gluten-free flour for dietary-friendly fritters.
Directions for Easy Hush Puppies
Let’s make these Southern cornmeal fritters—a cozy, crispy treat!
Mix Dry Ingredients
In a large bowl, I whisk 1 cup cornmeal, 1 cup flour, 1 tbsp sugar (if using), 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp black pepper, and ¼ tsp cayenne (optional) for a flavorful base.
Add Onion
I grate 1 small onion finely and stir it into the dry mix, adding savory depth without chunks.
Combine Wet Ingredients
I make a well in the dry mix, adding 1 cup buttermilk and 1 beaten egg. I stir gently until just combined, keeping the batter thick but scoopable. If too thick, I add a splash of buttermilk, avoiding overmixing to keep the fritters tender.
Heat Oil
In a heavy pot, I heat 2–3 inches of oil to 350°F (175°C). Without a thermometer, I test with a small batter drop—it should sizzle and rise slowly. Steady heat is key for crisp results.
Fry and Drain
Using a small cookie scoop, I drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid crowding. I cook for 2–3 minutes per side until golden, then drain on paper towels for perfect crispy cornmeal bites.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
- Servings: ~20 hush puppies
- Calories: ~80–100 kcal per hush puppy
- Macros per Serving: 10g carbs, 2g protein, 4g fat, 1g fiber
Variations for Easy Hush Puppies
Try these twists on these Southern cornmeal fritters:
- Spicy: Add 1 tbsp minced jalapeño for a zesty kick.
- Cheesy: Stir in ½ cup shredded cheddar for gooey golden hush puppies.
- Herbed: Mix in 2 tbsp chopped chives for a fresh touch, inspired by LaylaCooks’ Vegan Breakfast Cookies.
- Corn-Forward: Add ¼ cup creamed corn for sweeter, moist fritters.
- Smoky: Use ½ tsp smoked paprika for a warm, autumnal flavor.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a fun meal.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftover golden hush puppies in an airtight container in the fridge for up to 2 days. I reheat in a 350°F oven for 5–8 minutes to restore crispness. For longer storage, I freeze cooled fritters on a tray, then transfer to a zip-top bag for up to 2 months, reheating from frozen at 350°F for 8–10 minutes.
Serving Tips
- Presentation: Serve in a parchment-lined basket for a Southern fish-fry vibe.
- Garnish: Drizzle with spicy mayo or sprinkle with parsley for extra flair.
- Pairing: Enjoy with remoulade or LaylaCooks’ Cucumber Mint Agua Fresca.
- Portion Size: 2–3 hush puppies per person as a side.
- Occasions: Ideal for barbecues, fish fries, or cozy dinners.
FAQs About Easy Hush Puppies
Here are answers to common questions about this dish:
How do I keep them crispy?
Drain on paper towels and reheat in an oven for crisp fritters.
Can I make them gluten-free?
Yes, use gluten-free flour for dietary-friendly Southern cornmeal fritters.
What’s the best oil for frying?
Vegetable or peanut oil ensures clean, crisp golden hush puppies.
Can I add cheese?
Yes, ½ cup shredded cheddar makes gooey, delicious fritters.
Why are they greasy?
Oil below 350°F can make fritters greasy; use a thermometer for best results.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Easy Hush Puppies bring Southern warmth to any table with their crispy, tender goodness. These golden hush puppies are quick to make, endlessly versatile, and perfect for sharing. Fry up these crispy cornmeal bites and enjoy their comforting, classic flavor!
Easy Hush Puppies
Ingredients
- 1 cup 120g cornmeal (yellow or white)
- 1 cup 120g all-purpose flour
- 1 tbsp sugar optional, for a hint of sweetness
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne or paprika optional, for spice
- 1 small onion finely grated
- 1 cup 240ml buttermilk (plus a splash if needed)
- 1 large egg lightly beaten
- Vegetable or peanut oil for frying (2–3 inches deep)
Instructions
Mix Dry Ingredients
- In a large bowl, I whisk 1 cup cornmeal, 1 cup flour, 1 tbsp sugar (if using), 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp black pepper, and ¼ tsp cayenne (optional) for a flavorful base.
Add Onion
- I grate 1 small onion finely and stir it into the dry mix, adding savory depth without chunks.
Combine Wet Ingredients
- I make a well in the dry mix, adding 1 cup buttermilk and 1 beaten egg. I stir gently until just combined, keeping the batter thick but scoopable. If too thick, I add a splash of buttermilk, avoiding overmixing to keep the fritters tender.
Heat Oil
- In a heavy pot, I heat 2–3 inches of oil to 350°F (175°C). Without a thermometer, I test with a small batter drop—it should sizzle and rise slowly. Steady heat is key for crisp results.
Fry and Drain
- Using a small cookie scoop, I drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid crowding. I cook for 2–3 minutes per side until golden, then drain on paper towels for perfect crispy cornmeal bites.
Notes
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