Hush Puppies
Mom is well known for her wonderful hush puppies. Her recipe is easy to prepare and oh, so tasty. The chopped onion adds to the fantastic flavor. —Mary McGuire, Graham, North Carolina
Ingredients
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature, lightly beaten
- 3/4 cup 2% milk
- 1 small onion, finely chopped
- Oil for deep-fat frying
Reviews
Used this recipe for my first time ever making hush puppies and it was a HUGE hit! Light and fluffy yet crunchy
I have made hush puppies before, but they didn't turn out as good as these! I used self rising corn meal, so I just didn't add the baking powder. Had some trouble making them round, but the shapes didn't matter, they were delicious!!
Is it self rising cornmeal
Gross!! Too much onion!! Do not recommend unless you want onion breath for the next week
Followed the recipe to the letter has instructed. They came out positively stunning… so simple. Unfortunately they also came out devoid of flavor.
This was delicious and so easy! I followed another reviewers advice and separated the egg and whipped up the egg white and folded it in. My husband and I have never had good luck with making hush puppies, yay for this recipe!
Fantastic base recipe. As reviewers mentioned, it is fairly bland. I omitted the onion in the recipe and replaced with green onions in the batter along with a pinch more salt, white pepper, and a tiny hit of sriracha. The flavor profile choices are endless here. These cook quickly and turned out crisp on the outside, nice and tender in the center.
This is actually pretty much the standard basic recipe and flavor profile for Southern Hush Puppies though most folks I know today use buttermilk instead of plain milk. Personally I always add a few splashes of Tabasco or Crystal hot sauce (on occasion I may use Schiracha or homemade Sambal Olek instead) , a large clove of grated fresh garlic, 1/2 teaspoon of baking soda, replace the AP Flour with finely ground corn flour (Masa) and of course our own farm fresh buttermilk. Also separate the egg yolk (add yolk to wet ingredients) from the whites and just as the oil reaches the proper temp for frying fold in the egg white whipped to soft peaks to help make them light and airy. The consistancy of the batter should be like a thin Mush so if it is too thick add a tablespoon of milk at a time until it is correct. Doing the above allows them to cook through and be crisp and fluffy instead of dense and doughy. Old Bay, Cajun or any other seasoning you enjoy is great and we love them too but the traditional style in the South is to keep it simple with flavorings.
Very helpful to get an idea on how to start hush puppies. Thank you for sharing. For anyone checking reviews first, Just taste by cooking one or two first. Then add to the wet dough/batter salt or other spices. I added butter to my batter and a few others spices. I was happy on the fourth try. little less than a tablespoon helps dough cook all the way through and I say about 4-5 min total cook time. About 1.5-2 min and then turn 1.5-2 min again. Enjoy.
Really good recipe! These are light and crunchy: very good. Next time, I will add a bit more salt, and some sugar to my taste. Here's a few keys to success. Don't make the hush puppies too large or the oil too hot; the hush puppies will be raw in the middle.