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Crispy on the outside and soft inside, these small batch hush puppies are made with cornmeal, buttermilk, and onion for a classic Southern side.
Featured Comment
“I just made a batch of these and they are perfect…light, airy and golden.”
– Judy M
Why You’ll Love This Recipe
- Quick & Easy: Simple ingredients and a few basic steps make these hush puppies come together fast.
- Crispy & Flavorful: Golden brown on the outside with a soft, tender center – just like classic Southern hush puppies.
- Perfectly Portioned: This small batch recipe makes just the right amount for one or two people.
- Versatile Side Dish: Enjoy them with seafood gumbo, BBQ ribs, or any Southern-inspired meal.
Hush puppies have always reminded me of Southern fish fries and backyard gatherings. They’re small, golden brown fritters made from a simple mix of cornmeal, flour, and buttermilk, fried until crisp on the outside and soft inside.
The history of hush puppies is full of Southern folklore. Some say hunters or fishermen would fry bits of cornmeal batter and toss them to their dogs to “hush the puppies” while cooking. No matter how they began, hush puppies have become a beloved Southern staple, and this small batch version lets you enjoy that same crispy goodness anytime, without needing a big pot or a crowd.
For a real treat, I love serving these hush puppies with my Remoulade sauce from the small batch crawfish beignets recipe. They pair beautifully with so many dishes, try them alongside baked chicken thighs, tender baked cod, slow cooker chickpeas and sausage, or our small batch crab cakes recipe. Each combination makes a satisfying, flavorful meal.
Ingredients
If you have any ingredients leftover from making these crispy, golden brown hush puppies, check out our Leftover Ingredients Recipe Finder.
- Yellow medium-ground cornmeal: Use this for the best flavor and texture. Finely ground works too; avoid coarse grinds, they make the batter gritty. If using self-rising cornmeal, skip both the baking powder and the salt. Use extra cornmeal to make a small batch of cornbread.
- All-purpose flour: The go-to flour for consistent results.
- Baking powder and baking soda: These work together to give your hush puppies a light, airy interior.
- Sugar: A subtle touch of sweetness rounds out the flavor.
- Onions: Yellow, white or sweet onion – all work. Finely chopping ensures the texture doesn’t interfere with the batter. Use leftover onions in our pepper steak recipe or our smothered pork chops recipe.
- Egg yolk: Adds structure and richness without the excess moisture of a full egg. Save the white to use in any of our egg white recipes like our small batch vanilla cupcakes recipe or our mini flourless chocolate cake recipe.
- Buttermilk: Adds tang and reacts with the baking soda for lift. Short on it? Mix ¼ cup milk + ½ Tbsp lemon juice or white vinegar, let sit 10 minutes. Use leftover buttermilk in mini Italian cream cake, small batch chicken nuggets, buttermilk quick bread, easy butter swim biscuits, or our small batch buttermilk pancakes recipe.
- Oil for frying: Choose a neutral-flavored oil with a high smoke point – vegetable, canola or peanut are ideal. Avoid olive oil here.
Recipe Variations
These crispy hush puppies are delicious as is, but you can easily customize them with a few simple additions. Try one of these flavorful variations:
- Cheesy Hush Puppies: Stir in ¼ cup of shredded cheddar or a Mexican cheese blend for a rich, melty flavor. They’re great served with salsa or ranch dressing for dipping.
- Sweet Corn Hush Puppies: Mix in 3 tablespoons of corn kernels for a slightly sweet, crunchy bite.
- Spicy Hush Puppies: Add minced jalapeños or a pinch of cayenne pepper to bring a little heat to each bite.
- Herbed Hush Puppies: Fold in 1–2 teaspoons of finely chopped parsley, dill, or chives for a fresh, savory flavor.
- Bacon Hush Puppies: Stir in chopped, cooked bacon for a smoky, salty twist.
- Seafood Hush Puppies: Mix in a tablespoon of finely chopped cooked shrimp or crabmeat for a coastal-inspired version often found in Southern fish shacks.
How To Make A Small Batch Of Hush Puppies
Follow these step-by-step photos and directions to see exactly how to make crispy, golden brown hush puppies at home. Scroll down to the recipe box for exact ingredient measurements and full printable instructions.
- Combine the Dry Ingredients: In a medium bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- Mix the Wet Ingredients: In a smaller bowl, whisk the egg yolk and buttermilk, then stir in the finely chopped onions.
- Make the Batter: Pour the wet mixture into the dry ingredients and stir until just combined. Set aside while you heat the oil.
- Heat the Oil: Pour oil into a deep 2-quart saucepan, filling it halfway. Heat over medium heat to 350°F. Use a thermometer for accuracy.
- Scoop and Fry: Drop about 2 tablespoons of batter per hush puppy into the hot oil using two spoons. Fry 2–3 at a time, turning often, until golden brown on all sides, about 3–4 minutes.
- Drain and Serve: Remove with a slotted spoon and place on a paper towel-lined plate to drain. Serve warm with salted butter or your favorite dipping sauce.
Expert Tips
- Read Before You Begin: Review the full recipe, ingredient notes, and step-by-step photos before starting. This helps you understand each step and ensures your hush puppies turn out perfectly.
- Don’t Overmix: Stir the batter just until combined. A few lumps are fine and help create that classic Southern hush puppy texture.
- Check Oil Temperature: Keep the oil steady at 350°F for even frying. Too hot and the outside browns too fast; too cool and they’ll absorb oil and become greasy.
- Test the Oil First: Drop a small bit of batter into the oil, it should sizzle and rise to the surface within seconds. If it sinks or burns quickly, adjust the temperature.
- Use a Slotted Spoon: This makes turning and removing hush puppies easier while letting excess oil drain off.
- Serve Immediately: Hush puppies are best enjoyed hot and crisp right after frying.
Frequently Asked Questions
Shallow frying isn’t recommended for hush puppies as they require full submersion in oil to maintain their shape.
Yes, but they’ll have a softer, more cornbread-like texture instead of a crispy crust. To bake, grease a mini muffin tin, fill each cup about two-thirds full, and bake at 400°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
This usually happens when the oil temperature is too low. Keep the oil around 350°F so the batter sets quickly and holds its shape.
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.
Never pour used oil down the drain, it can damage your plumbing. For this recipe, a 2-quart saucepan is ideal; larger pots require more oil. Let the oil cool completely, then strain it through a fine-mesh strainer to remove crumbs. Store in a cool, dark place and reuse only once or twice for best results.
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 for frying
Instructions
- In a medium bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- In a smaller bowl, whisk the egg yolk and buttermilk, then stir in the finely chopped onions.
- Pour the wet mixture into the dry ingredients and stir until just combined. Set aside while you heat the oil.
- Pour oil into a deep 2-quart saucepan, filling it halfway. Heat over medium heat to 350°F. Use a thermometer for accuracy.
- Using one spoon, scoop about 2 tablespoons of batter. Use a second spoon to gently push the batter off into the hot oil. Fry 2–3 hush puppies at a time, turning often, until golden brown on all sides, about 3–4 minutes.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain. Serve warm with salted butter or your favorite dipping sauce.
Notes
- Read Before You Begin: Review the full recipe, ingredient notes, and step-by-step photos before starting. This helps you understand each step and ensures your hush puppies turn out perfectly.
- Don’t Overmix: Stir the batter just until combined. A few lumps are fine and help create that classic Southern hush puppy texture.
- Check Oil Temperature: Keep the oil steady at 350°F for even frying. Too hot and the outside browns too fast; too cool and they’ll absorb oil and become greasy.
- Test the Oil First: Drop a small bit of batter into the oil, it should sizzle and rise to the surface within seconds. If it sinks or burns quickly, adjust the temperature.
- Use a Slotted Spoon: This makes turning and removing hush puppies easier while letting excess oil drain off.
- Serve Immediately: Hush puppies are best enjoyed hot and crisp right after frying.
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.