This Southern Hush Puppies recipe creates the most tender and flavorful little balls of fried cornmeal batter. Perfect for serving alongside your favorite seafood!
½cupvery finely chopped or grated Vidalia onionor minced fresh chives
Optional, for serving: remoulade sauce, pepper jelly, Ranch dressing, tartar sauce, comeback sauce, or honey butter
Instructions
In a large cast iron Dutch oven or heavy bottomed pot, heat about 2 inches of oil over high heat until it reaches 350°F.
To make the batter, in a large bowl, whisk together the cornmeal, baking powder, sugar, salt, and pepper. In a second bowl or large measuring cup, whisk together the buttermilk, eggs, and onion (or chives).
Stir the wet ingredients into the dry ingredients.
Line a cooling rack with paper towels and set near the stovetop. To fry the hush puppies, use a cookie dough scoop or large spoon to drop the batter into the hot oil. Fry in batches until golden and crisp, about 2-3 minutes per batch. Set on the paper towel-lined rack to drain. Season the warm hush puppies with additional salt, if desired. Serve warm.
Notes
You can omit the diced onion, substitute with a pinch of dried onion powder, or use sliced green onion or chives instead.
Sweet Hush Puppies Recipe: Hush puppies are typically savory (not sweet); however, you can increase the sugar to 2 tablespoons for a sweeter taste. Try serving the hush puppies with honey butter, honey mustard or pepper jelly for an added sweet touch.
Hush Puppies with Corn: try adding ½ cup - 1 cup of corn kernels to the batter for more texture and flavor.
Cajun Hush Puppies Recipe: try adding diced bell peppers or pimentos to the onion in the batter. A little bit of Cajun seasoning adds great spice!
Other seasonings to add to the batter: we keep it simple with salt, pepper, onion and a touch of sugar; however, you can also add garlic powder, paprika, or herbs such as thyme, parsley or rosemary.
For some added spice, try stirring minced jalapenos or red pepper flakes into the batter.