Hush puppies aren’t just a side dish; they’re a gateway to an entire meal. Picture this: you’re hosting a backyard barbecue, the grill is sizzling with juicy burgers, and your friends are chatting and laughing.
Now imagine serving up perfectly golden hush puppies alongside. Their crispy exterior and fluffy inside pair beautifully with a variety of main dishes. Try them with fried catfish, grilled shrimp, or barbecued ribs. They also complement a fresh salad, like coleslaw or a cucumber and tomato mix. For the dip, consider serving them with a tangy remoulade or a zesty tartar sauce.
If you’re looking for something lighter, a bright salsa or guacamole will also do the trick. The possibilities are endless, so feel free to mix and match until you find your favorite combination.
You’ll Also Like These Recipes
Let me tell you about one of my favorite comfort foods: homemade hush puppies. Growing up, they were a staple during family gatherings.
The smell of frying just gave away that happiness was on its way. And let’s face it: who doesn’t love a golden, crispy ball of cornmeal dough? These little bites pack a flavor punch and can elevate just about any meal.
This blog post is your comprehensive guide to making homemade hush puppies from scratch. Along the way, we’ll explore what they are, how they taste, and why you’ll want to add them to your recipe book.
You’re going to discover the best ingredients, detailed step-by-step directions, valuable tips, and even some nutrition info to keep in mind. So, buckle up, and let’s dive into the world of hush puppies together.
What Are Homemade Hush Puppies?
Homemade hush puppies are deep-fried cornmeal balls traditionally served as a side dish in Southern cooking. Their origins date back to the 18th century, where cooks would fry leftover cornmeal batter and offer it to hungry dogs, which is how they got their quirky name.
They become especially popular served alongside fried fish, but their versatility knows no bounds.
The magic lies in the airy fluffiness achieved through the right balance of wet and dry ingredients. But don’t worry if you’re new to frying; with the right preparation, it’s much easier than it sounds.
How Do They Taste?
Imagine taking a bite of a hush puppy.
The first sensation is the crisp exterior. Next, the warm center reveals a delightful texture, slightly grainy from the cornmeal but soft enough to melt in your mouth. The flavor is mildly sweet, with savory undertones from the spices and onions. It’s like a good Southern hug for your taste buds.
The beauty of these little bites is their ability to absorb whatever flavor you’re serving them with. They can hold up against strong sauces or stand alone with a sprinkle of salt. That versatility makes them fantastic for any gathering.
Why You’ll Love This
Here’s the deal: homemade hush puppies are incredibly simple to make. They don’t require fancy ingredients, are budget-friendly, and come together in no time. Plus, they are sure to impress your guests. The best part? You can customize them. Add jalapeños for a kick, or cheese for an indulgent twist.
Hush puppies also evoke nostalgia for many, reminding us of family gatherings, summer cookouts, and comfort food. Those memories are hard to beat. This dish is not just food; it’s an experience that brings people together.
Ingredients
Let’s gather the essentials before we start cooking. Here’s what you’ll need:
1 cup plain all-purpose flour: This gives structure to the hush puppies.
1 cup yellow cornmeal: This is the star of the show, providing that warm, comforting flavor.
1/2 teaspoon baking powder: To help those puppies rise.
1/2 teaspoon baking soda: A little extra lift for that fluffy interior.
1/4 teaspoon fine sea salt: To enhance all the flavors.
1/4 teaspoon Creole or Cajun spice blend: For that Southern kick.
1/8 teaspoon freshly cracked black pepper: Just enough to add some depth.
1 to 2 tablespoons granulated sugar: This balances the flavors and adds a hint of sweetness.
3 tablespoons finely grated yellow onion: Adds moisture and a lovely sweetness.
2 tablespoons neutral vegetable oil: This helps to create a moist batter.
1/2 tablespoon white distilled vinegar: For a little tang.
1 large egg, room temperature: For binding everything together.
1/2 cup whole milk, at room temperature: Keeps the batter smooth and creamy.
1 tablespoon finely chopped fresh chives: For a fresh bite.
1/2 teaspoon smoked paprika: Adds a subtle depth.
Oil for frying: Choose canola, peanut, or vegetable oil.
Step-by-Step Directions
Now, let’s get cooking! Follow these detailed steps for perfect homemade hush puppies.
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, Creole spice, black pepper, and sugar. Whisk them together until they are well mixed. This step ensures there are no lumps and that the leavening agents are evenly distributed.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the grated onion, vegetable oil, vinegar, egg, milk, and chives. Ensure everything is combined well. The grated onion should be evenly distributed. This mixture should be smooth, with the onion pieces suspended throughout.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry mixture. Mix gently until just combined. Be careful not to overmix; you want the batter to be slightly lumpy for better texture.
Step 4: Heat the Oil
In a large pot or deep skillet, heat the oil to 375°F (190°C). You’ll need about 2–3 inches of oil. If you don’t have a thermometer, you can drop a small amount of batter into the oil. If it sizzles and rises to the top, it’s ready.
Step 5: Fry the Hush Puppies
Using a spoon or small ice cream scoop, carefully drop balls of batter into the oil. Leave enough space between them so they can expand. Fry for about 3-4 minutes, turning halfway through until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
Step 6: Serve and Enjoy!
Once they’re slightly cooled, serve your hush puppies while warm with your favorite dipping sauce. They’re best enjoyed fresh but still taste fantastic later.
Tips for Making Homemade Hush Puppies
Use Room Temperature Ingredients: Bringing your egg and milk to room temperature before mixing helps create a better batter.
Do Not Overmix the Batter: Mixed gently, this will yield a fluffier hush puppy. Lumps are okay!
Fry in Batches: Avoid overcrowding the pan. Fry a few at a time for even cooking.
Test the Oil: Always test your oil by dropping a small piece of batter in first. Adjust heat as needed.
Flavor Variations: Don’t hesitate to experiment. Try adding jalapeños for heat or cheese for richness.
Nutrition Information
Here’s a quick breakdown of a serving size of 2 hush puppies (approximately):
- Calories: 150
- Carbohydrates: 23g
- Protein: 3g
- Fat: 6g
- Sodium: 280mg
- Fiber: 1g
- Sugar: 1g
Keep in mind that these numbers can vary based on your specific ingredients and frying method.
How Do You Store Homemade Hush Puppies?
If you have any leftovers (which is rare!), store them in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) until warmed through. Unfortunately, frying them again can lead to a greasy result.
What Other Substitutes Can You Use in Homemade Hush Puppies?
If you want to switch things up for dietary preferences or simply for fun, consider these substitutes:
Cornmeal: Try using masa harina instead. It will give a unique texture and flavor.
Flour: Gluten-free flour blends work well if you want to make these gluten-free.
Onion: Shallots can replace onions for a milder, sweeter flavor.
Milk: Almond or oat milk works as a non-dairy substitute, but adjust the sugar level as needed.
Egg: For a vegan option, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Homemade Hush Puppies
Equipment
- Cup, Tablespoons
Ingredients
- 1 cup plain all-purpose flour: This gives structure to the hush puppies.
- 1 cup yellow cornmeal: This is the star of the show providing that warm, comforting flavor.
- 1/2 teaspoon baking powder: To help those puppies rise.
- 1/2 teaspoon baking soda: A little extra lift for that fluffy interior.
- 1/4 teaspoon fine sea salt: To enhance all the flavors.
- 1/4 teaspoon Creole or Cajun spice blend: For that Southern kick.
- 1/8 teaspoon freshly cracked black pepper: Just enough to add some depth.
- 1 to 2 tablespoons granulated sugar: This balances the flavors and adds a hint of sweetness.
- 3 tablespoons finely grated yellow onion: Adds moisture and a lovely sweetness.
- 2 tablespoons neutral vegetable oil: This helps to create a moist batter.
- 1/2 tablespoon white distilled vinegar: For a little tang.
- 1 large egg room temperature: For binding everything together.
- 1/2 cup whole milk at room temperature: Keeps the batter smooth and creamy.
- 1 tablespoon finely chopped fresh chives: For a fresh bite.
- 1/2 teaspoon smoked paprika: Adds a subtle depth.
- Oil for frying: Choose canola peanut, or vegetable oil.
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, Creole spice, black pepper, and sugar. Whisk them together until they are well mixed. This step ensures there are no lumps and that the leavening agents are evenly distributed.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk together the grated onion, vegetable oil, vinegar, egg, milk, and chives. Ensure everything is combined well. The grated onion should be evenly distributed. This mixture should be smooth, with the onion pieces suspended throughout.
Step 3: Combine Wet and Dry Mixtures
- Pour the wet mixture into the dry mixture. Mix gently until just combined. Be careful not to overmix; you want the batter to be slightly lumpy for better texture.
Step 4: Heat the Oil
- In a large pot or deep skillet, heat the oil to 375°F (190°C). You’ll need about 2–3 inches of oil. If you don’t have a thermometer, you can drop a small amount of batter into the oil. If it sizzles and rises to the top, it’s ready.
Step 5: Fry the Hush Puppies
- Using a spoon or small ice cream scoop, carefully drop balls of batter into the oil. Leave enough space between them so they can expand. Fry for about 3-4 minutes, turning halfway through until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
Step 6: Serve and Enjoy!
- Once they’re slightly cooled, serve your hush puppies while warm with your favorite dipping sauce. They’re best enjoyed fresh but still taste fantastic later.
Notes
Do Not Overmix the Batter: Mixed gently, this will yield a fluffier hush puppy. Lumps are okay!
Fry in Batches: Avoid overcrowding the pan. Fry a few at a time for even cooking.
Test the Oil: Always test your oil by dropping a small piece of batter in first. Adjust heat as needed.
Flavor Variations: Don’t hesitate to experiment. Try adding jalapeños for heat or cheese for richness.
Nutrition
Frequently Asked Questions
1. What is the best oil for frying hush puppies?
Canola, peanut, and vegetable oils are all good choices. They have high smoke points and mild flavors, ensuring the hush puppies fry perfectly without unwanted flavors.
2. Can hush puppies be made in advance?
While they are best served fresh, you can prepare the batter a few hours ahead. Just store it covered in the fridge. Fry them just before serving for the best texture.
3. Can I bake hush puppies instead of frying them?
Yes, you can bake them. Preheat your oven to 400°F (200°C), spoon the batter onto a greased baking sheet, and bake for 15-20 minutes or until golden brown. They won’t be as crispy but are a healthier option.
4. Can I freeze hush puppies?
Absolutely! Freeze them after they’ve cooled. Just make sure they are in an airtight container. To reheat, thaw them in the fridge and then bake or fry again.
5. Do hush puppies contain gluten?
Traditional hush puppies do contain gluten due to the use of all-purpose flour. However, you can easily make gluten-free versions using gluten-free flour blends.
6. What can I serve with hush puppies?
Pair them with fried fish, pulled pork, or a hearty salad. They also go wonderfully with coleslaw or a tangy dipping sauce.
Conclusion
Homemade hush puppies are more than just a side dish; they are a celebration of flavors and textures that bring people together. With their easy-to-follow recipe, you too can create these delightful bites in your own kitchen.
So, whether you’re cooking for a crowd or simply treating yourself to some comfort food, the joy of making and eating hush puppies will surely enrich your culinary experience.
Remember, every time you pull out that frying pan, you’re crafting memories—one hush puppy at a time. Let’s get frying!
