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Easy and delicious recipe for small batch Hush Puppies, a classic Southern side dish. Made with simple ingredients and fried to golden brown perfection.
In this detailed guide, we’ll explore a beloved classic of Southern cuisine, the Hush Puppy. Whether you’re a seasoned cook or new to the kitchen, this small batch Hush Puppies recipe is perfect for you!
For a real treat, try these hush puppies with our amazing Remoulade sauce from our Crawfish Beignets recipe. They’re a fantastic match with so many dishes! Picture them alongside juicy Baked Chicken Thighs, tender Baked Cod, a hearty Slow Cooker Chickpeas and Sausage dish, or some delicious Crab Cakes. Each pairing creates a mouth-watering meal you’ll love.
Why You’ll Love This Hush Puppies Recipe
- Quick and Easy: This recipe requires just a few steps and simple cooking techniques.
- Versatile: Hush Puppies can be served with a variety of meals.
- Comfort Food: These warm, savory treats are the perfect comfort food.
- Small Batch: This recipe is ideal for small gatherings or for when you’re cooking for one or two.
What Are Hush Puppies?
Hush puppies are a type of fritter made with cornmeal, flour, and other ingredients. They are typically fried in oil until golden brown and crispy. Hush puppies are often served with fried seafood, such as catfish or shrimp.
The origin of hush puppies is a bit murky, but they are thought to have originated in the American South. There are various folk tales about the origin of the name, with the most common suggesting that hunters, fishermen, or Civil War soldiers would fry some basic cornmeal mixture and feed it to their dogs to “hush the puppies” during cook-outs or fish fries.
Ingredients
If you have any ingredients leftover from this hush puppies recipe, check out our Leftover Ingredients Recipe Finder.
- Cornmeal: Use yellow medium-ground cornmeal for superior taste and texture. Finely ground cornmeal is also an option. Steer clear of coarser grinds as they result in a chunky batter. If using self-rising cornmeal, omit both baking powder and salt. Consider using extra cornmeal to make a small batch of Cornbread.
- Flour: Stick to all-purpose flour for reliable results.
- Kosher salt: Preferred for its quick dissolving ability and less bitter taste compared to table salt. A supermarket staple, you can sub in 1/8 teaspoon of table salt if needed.
- Baking powder and baking soda: These leavening agents work in tandem to give your hush puppies the ideal lift.
- Sugar: A hint of sweetness is achieved with just 1/8 teaspoon of sugar.
- Onions: Whether yellow, white, or sweet, finely chop 2 tablespoons for best results. A box grater can also do the trick. Use leftover onions in Pepper Steak or Smothered Pork Chops.
- Egg yolk: Just one yolk ensures the batter’s consistency stays on point. Save the white to use in any of our egg white recipes like Vanilla Cupcakes or a mini Flourless Chocolate Cake.
- Buttermilk: This dairy option elevates flavor while reacting with baking soda for an excellent rise. In a pinch, mix 1/4 cup milk with 1/2 tablespoon lemon juice or white vinegar and let sit for 10 minutes as a substitute. Use leftover buttermilk in a mini Italian Cream Cake, Chicken Nuggets, Butter Swim Biscuits, or Buttermilk Pancakes.
- Oil: Choose from vegetable, canola, or peanut oil. Olive oil is not recommended.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
If you’re looking to mix things up, there are plenty of ways to put a unique spin on this classic hush puppies recipe. From altering the core ingredients to adding in new flavors, here are some variations to try:
- Cheesy Hush Puppies: Consider folding in 1/4 cup of shredded cheddar or a Mexican cheese blend for a cheesy delight. These hush puppies pair well with a tangy dipping sauce like salsa.
- Sweet and Savory: Incorporate a 3 tablespoons of sweet corn kernels into the batter for a hint of sweetness and an extra crunch.
- Spicy Poppers: Amp up the heat by adding in minced jalapeños or a pinch of cayenne pepper to the batter. This gives your hush puppies a bit of a kick that spice lovers will appreciate.
- Herbed Hush Puppies: Add a burst of flavor by incorporating fresh herbs like parsley, dill, or chives. About 1-2 teaspoons of finely chopped herbs will elevate your hush puppies to the next level.
- Bacon-Loaded Hush Puppies: Chop up some cooked bacon and fold it into your batter. The smoky, salty goodness of bacon gives an incredible depth of flavor to your hush puppies.
How To Make Hush Puppies
These step-by-step photos and instructions help you visualize how to make a small batch of hush puppies. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium-sized bowl, mix the cornmeal, flour, salt, baking powder, baking soda, and sugar together.
- In a smaller bowl, whisk the egg yolk and buttermilk, then mix in the chopped onions. Combine this mixture with the cornmeal mixture, stirring until just blended. Let the bowl sit aside.
Pro Tip: Make sure you chop the onions very fine so they blend well with the batter.
- Pour oil into a deep 2-quart saucepan, filling it halfway. Heat over medium heat until the oil reaches 350°F – a thermometer is handy for accuracy.
- For each hush puppy, scoop about 2 tablespoons of batter with a large spoon. Use another spoon to gently slide the batter into the hot oil. Aim for each to be about the size of a golf ball.
Pro Tip: Make sure not to crowd the pot. In a 2-quart saucepan, I usually get 3 hushpuppies inside.
- Cook the hush puppies, turning them often with a slotted spoon or tongs. They should turn golden brown on all sides in about 3-4 minutes.
- Remove the hush puppies with a slotted spoon, placing them on a paper towel-lined plate to drain excess oil. Continue this process until all batter is used.
Serve the hush puppies warm, accompanied by salted butter.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your hush puppies out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Avoid Overmixing: Aim for a slightly lumpy batter for authentic southern hush puppies. Overmixing can compromise the texture.
- Use a Thermometer: Monitoring the oil temperature is crucial for perfect frying. Maintain a steady 350°F to ensure even cooking. Too hot, and the exterior burns before the inside cooks; too cool, and your hush puppies lose their shape.
- Spice it Up: For those who like a kick, consider incorporating minced jalapeños or a sprinkle of red pepper flakes.
Frequently Asked Questions
Shallow frying isn’t recommended for hush puppies as they require full submersion in oil to maintain their shape and integrity.
Absolutely, though they’ll be softer and more cornbread-like. To bake, grease a mini muffin tin and fill each cup 2/3 full. Bake at 400°F for about 20 minutes, or until a toothpick comes out clean.
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. To reheat, place them on a parchment-lined baking sheet and bake at 350°F for around 5 minutes, or warm them in the microwave.
Of course! Simply double the ingredient quantities to make a larger batch.
Never pour cooking oil down the drain as it can harm your plumbing. For this recipe, a 2-quart saucepan is optimal. If you use a larger pan, you’ll need more oil. To reuse oil, cool it down, strain through a fine-mesh strainer, and store in a cool, dark place. Reuse the oil only once or twice to ensure it remains effective for frying.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this recipe for hush puppies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Hush Puppies
Watch How To Make This
Equipment
Ingredients
- 6 tablespoons cornmeal
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon sugar
- ¼ cup buttermilk
- 1 large egg yolk
- 2 tablespoons finely chopped onions
- vegetable oil
Instructions
- In a medium-sized bowl, mix the cornmeal, flour, salt, baking powder, baking soda, and sugar together.
- In a smaller bowl, whisk the egg yolk and buttermilk, then mix in the chopped onions. Combine this mixture with the cornmeal mixture, stirring until just blended. Let the bowl sit aside.
- Pour oil into a deep 2-quart saucepan, filling it halfway. Heat over medium heat until the oil reaches 350°F – a thermometer is handy for accuracy.
- For each hush puppy, scoop about 2 tablespoons of batter with a large spoon. Use another spoon to gently slide the batter into the hot oil. Aim for each to be about the size of a golf ball.Tip: Make sure not to crowd the pot. In a 2-quart saucepan, I usually get 3 hushpuppies inside.
- Cook the hush puppies, turning them often with a slotted spoon or tongs. They should turn golden brown on all sides in about 3-4 minutes.
- Remove the hush puppies with a slotted spoon, placing them on a paper towel-lined plate to drain excess oil. Continue this process until all batter is used.
- Serve the hush puppies warm, accompanied by salted butter if desired.
Notes
- This recipe moves fast so be sure to have all of your ingredients ready before starting.
- Don’t overmix the batter. It’s okay if the batter is a little lumpy. Keeping the batter slightly lumpy is ideal for making perfect southern hush puppies!
- I strongly encourage you to use a candy or food thermometer to maintain the correct temperature for frying, which is 350°F. Frying at the right oil temperature is so important. If the oil is too hot, the outsides will cook before the insides. If the oil is too cool, the hush puppies start to lose their shape. This is why it is so important to use a thermometer. You can see the one we use on our Store page.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just made a batch of these and they are perfect…light, airy and golden. They remind me of our many trips to Florida and dining at the Kapock Tree in St Pete’s. They were worth the 14 hour drive!! Thanks for the memories.
Can I use onion powder instead ?
I followed this recipe as written and the results are light, well seasoned hush puppies. Delicious thank you Joanie
Can this be done in air fryer
This recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Sounds amazing. Can you air fry instead of frying them?
We have not tested this recipe in an air fryer.
Update. Have y’all found a way to put the hush pup pie batter in the air fryer and get a hush puppy out?? Please share.
If you could find a tiny donut baking mold or any small molds like round balls then that should work. Haven’t tried but as long as you don’t go over the temperature that a silicon baking mold can handle (which I think is 425°-450°F then you should be fine. Also, the tiny individual silicone muffin cups would work.
If you beat the egg white and then fold it into the batter, you’ll get a lighter hushpuppy.