Hush puppies are a classic Southern side dish, often served alongside fried fish or seafood, offering a crispy, golden exterior and a soft, savory interior. These little fried cornmeal balls are packed with flavor, thanks to the Cajun seasoning and grated onion, making them the perfect accompaniment to a variety of dishes. Lightly sweetened with just a touch of sugar, they strike the ideal balance between savory and slightly sweet. Easy to make and quick to fry, hush puppies are a delicious treat that everyone will love.
The recipe is simple, yet the result is irresistibly delicious. The batter combines cornmeal, flour, and a few pantry staples, and the addition of milk, vinegar, and egg creates a moist texture that fries up beautifully. The grated onion adds a burst of flavor, while the Cajun seasoning gives the hush puppies a subtle kick. Frying them at 365°F ensures they turn out golden brown and crispy, with a soft, fluffy center. Whether you’re serving them at a seafood feast or enjoying them on their own, hush puppies are sure to be a crowd-pleaser.
Why You’ll Love This Recipe
- Crispy and Soft: The exterior is perfectly crunchy, while the inside remains soft and flavorful.
- Quick and Easy: With just a few simple ingredients and steps, you can make these hush puppies in no time.
- Flavorful: The Cajun seasoning and grated onion give these hush puppies a flavorful kick that makes them stand out.
- Versatile: They’re great served alongside seafood, fried chicken, or as a standalone snack.
Ingredients
- 1 cup cornmeal (see notes)
- 1 cup all-purpose flour
- 1-2 tablespoons sugar (see notes)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Cajun or Creole seasoning
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- ½ cup milk (room temperature)
- ½ tablespoon white vinegar
- 2 tablespoons vegetable oil
- 1 large egg (room temperature)
- 3 tablespoons grated onion
- Oil for frying (canola, vegetable, or peanut oil)
Instructions
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper.
- Prepare the Wet Ingredients:
- In a separate medium bowl, add the milk and vinegar. Let sit for 5 minutes to curdle slightly.
- Whisk in the vegetable oil, egg, and grated onion. Stir until fully combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Heat the Oil:
- In a Dutch oven or heavy skillet, heat 1 ½ inches of oil to 365°F (185°C).
- Fry the Hush Puppies:
- Using two small spoons, scoop a rounded spoonful of batter with one spoon and gently push it off with the second spoon into the hot oil.
- Fry for 3-5 minutes, or until the hush puppies are golden brown and crispy. Be sure to fry them in batches to avoid overcrowding.
- Use a slotted spoon to remove them from the oil and drain on paper towels.
- Serve:
- Serve the hush puppies promptly while they’re still warm and crispy.
Tips for Success
- Cornmeal: For best results, use coarse cornmeal for a slightly crunchy texture. If you prefer a finer texture, you can use finely ground cornmeal.
- Frying Temperature: Use a thermometer to ensure the oil reaches 365°F. If the oil is too hot, the hush puppies will cook too quickly on the outside while remaining raw on the inside.
- Flavor Adjustments: If you like extra spice, you can add more Cajun seasoning or even a pinch of cayenne pepper for added heat.
Storage Options
- Refrigerate: Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in an oven or air fryer to restore their crispiness.
These Hush Puppies are crispy, flavorful, and easy to make, offering a perfect side dish to complement any fried meal. Whether you’re serving them with seafood or as a snack, they’re sure to be a hit at your next meal.
