Classic Hush Puppies

Classic Hush Puppies


  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Vegetable, peanut or canola oil for frying
  • 1/4 cup finely minced fresh or dehydrated onion
  • 1 tablespoon lemon juice (omit if using buttermilk)
  • 1 cup milk (or buttermilk)
  • 1/2 teaspoon finely minced parsley
  • 1 teaspoon hot pepper sauce
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup flour (can be whole wheat flour too of course)
  • 2 cups yellow cornmeal


  1. In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350°-360° F or until a small amount of batter dropped into the hot oil sizzles and floats
  2. In a large mixing bowl, combine all of the dry ingredients, parsley and onions.
  3. Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice). Add the egg and add to the milk, whisk to combine.
  4. Add 1 cup of the milk/egg mixture to the dry ingredients and combine to make a stiff batter (if the batter is too dry, add the rest of the milk; if the batter is too thin, add cornmeal). The batter should be thoroughly moistened, but should still hold a rounded shape on a spoon.
  5. Using a teaspoon, scoop up a heaping spoonful of batter and using another spoon (or fingertip) form into a rough ball and slide into the hot oil. Rinsing the spoon in cold water after every 3 balls makes forming them easier. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
  6. Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter. Keep warm in the oven until all the hushpuppies have been fried and dinner is ready to serve. Serve hot.

Read More

Be the first to comment

Leave a Reply

Your email address will not be published.