Easy recipe for a small batch of the best southern hush puppies made with ground cornmeal and buttermilk. Fried to crispy perfection and ready in minutes!
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.
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Notes
Expert Tips
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.