Homemade Hush Puppies - Wednesday

A classic southern dish!

July 18, 2018

A classic southern dish!


  • 1½ cups cornmeal
  • ½ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • 1 cup buttermilk
  • 1 medium white onion, grated
  • ¼ cup green onions, chopped
  • canola oil, for frying
  • tartar sauce, for dipping


  1. Using a large bowl, whisk together dry ingredients (cornmeal, flour, baking powder, baking soda and salt).
  2. In a separate bowl, whisk together egg, buttermilk, grated onion and green onions. Pour mixture into bowl with dry ingredients and stir just until combined. (Note: Do not overmix or hush puppies will be tough.) Let mixture stand for 10 minutes.
  3. Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. Oil should be ~2-3” deep. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready to go.)
  4. Using two spoons or a small ice cream scoop, drop rounded tablespoons of batter into oil. (Tip: Fry these hush puppies in batches of 8-10 to avoid overcrowding pan.)
  5. Fry until golden brown (~3-4 minutes).
  6. Using a metal slotted spoon, remove hush puppies from the oil and let drain on paper towels or brown paper bags.
  7. Salt lightly and then serve with tartar sauce for dipping.

(Recipe via: Spiced Blog)