Whether making traditional fried southern hush puppies or creating your own recipe with your favorite additions, your family will love this cornmeal bread side dish. This page contains hush puppies recipes.
They are so easy. By the time your corn oil is heated, you can have the batter all stirred up and ready to start dropping them in. They cook very fast too, if you don't make them too big.
Combine cornmeal and chopped onion; add milk and egg, stirring well. Carefully drop batter by tablespoon into deep enough oil that is hot (370 degrees F) and cook only a few at the time, turning once. Fry until hush puppies are golden brown. It only takes about 3-5 minutes. Drain them well on paper. Makes about 2 dozen depending on size.
Recipe may be doubled or tripled very well.
Julie's Note: I've seen cooks use tomato juice in place of milk in this same recipe, and I liked it very much especially if a tiny dash of a good hot sauce was added as well. They are really best when served with fried fish. I like the hush puppies best when milk is used if they are being served with anything other than a good fried fish. If you drain them really well, they are delicious when at room temperature, too.
Source: My cousin Patricia lived in Ft. Myers and we'd go to visit. Her husband would have caught wonderful fresh fish, and Pat would make hush puppies even if we were camping. They're so easy and go just as good with Swamp Cabbage as they do with fish.
My Mother's recipe called for milk. I'd never eaten them made with tomato juice until we were camping out on Sanibel Island, before the first house was ever built there.
By Julia from Boca Raton, FL
These are a great compliment to fish or chicken.
First, heat about 1/2 inch of cooking oil to about 360 degrees F, because the rest of it doesn't take long. While it is heating, mix the corn meal, baking powder and salt. Then jumble in the onions. Blend in the milk and water next, maybe adding a little more corn meal ( if necessary), until the dough is stiff enough to be able to be handled. Shape dough into oblong thumb-sized cakes and drop them into the fat and fry. Turn occasionally until they are done, about 15 minutes.
By Robin from Washington, IA
These are great with fish or chicken!
In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375 degrees F. In a mixing bowl, combine cornmeal mix, flour, and onion. Add milk and egg; mix well. Let stand for 5 minutes.
Combine the flour, corn meal, sugar and salt together. Add the egg, onions, and 1/2 cup of the buttermilk to the flour/cornmeal mixture. Gradually add in remaining buttermilk until batter is well mixed but not runny.
Combine all dry ingredients; add remaining ingredients and stir only till well blended. Place about 1 Tablespoon of batter into each part of well greased mini muffin pans. Bake at 425 degrees for 15-20 minutes or till done.
Best Hush Puppies ever! Very good!
Mix all ingredients together.
Drop a tablespoon at a time into hot cooking oil. They will float and become brown when done.
Source: Older family member has made for years and shared the recipe over and over.
Heat 2 inches peanut oil, cook oil or shortening in a heavy saucepan or deep-fat fryer to 375 degrees F. Meanwhile, combine eggs, sugar, and onions in a blender or food processor. Cover and blend or process until smooth. Transfer mixture to a bowl. Stir in flour and cornmeal until well combined. Carefully, drop by rounded teaspoon into hot oil. Fry, about 4 at a time, in the hot oil or shortening for 1 1/4 to 1 1/2 minutes or until golden, turning once. Drain hush puppies on paper towels. Keep warm in a 300 degree F oven while frying the remainder. Serve warm. Makes about 25 hush puppies.
By Robin from Washington, IA
Pour peanut oil into a deep fryer. Heat to 375 degrees F. Combine cornmeal, flour, baking powder, salt, garlic powder, onion powder, and sugar in medium size bowl. Add the remaining ingredients. Mix well.
Drop batter by tablespoonfuls into hot oil. Fry a few hush puppies at a time for 5 to 6 minutes, or until deeply golden brown. Remove with a slotted spoon. Drain on paper towels. Keep warm. Repeat with remaining batter. Serve immediately.
6 to 8 servings
By Connie from Cotter, AR
Mix and set aside while fish are frying. Mix again and then fry in the hot fish grease, drop by teaspoonfuls. Fry until golden brown.
Sift together dry ingredients. Add remaining and stir until moist. Drop batter by teaspoon into deep fryer, 360 degrees, frying only a few at a time.