Hush Puppies

By Millie Peartree

Updated October 10, 2023

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4(210)
Comments
Read comments

Dipped in tartar sauce or an aioli, served with salted butter or on their own, hush puppies are the perfect starter or side for any meal, but especially seafood or barbecue. They symbolize prosperity with their golden color. The cornmeal batter here is studded with onion and chives, then fried in a couple of inches of hot oil, until the outsides become crispy and delectable and the insides are moist and tender.

Featured in: 4 Recipes for a Memorable Juneteenth Celebration

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:20 hush puppies

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 large egg, at room temperature

  • ¼ cup grated white or yellow onion (from about ½ large onion) 

  • 2 tablespoons chopped chives (optional)

  • 1 tablespoon granulated sugar

  • 1 tablespoon brown sugar 

  • 1 ½ teaspoons baking powder

  • ½ teaspoon kosher salt, plus more for finishing

  • 1 ½ cups fine yellow cornmeal

  • ½ cup all-purpose flour

  • 1 cup buttermilk 

  • 1 quart vegetable oil, for frying

  • Salted butter, for serving (optional) 

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 14 milligrams cholesterol; 128 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 94 milligrams sodium; 2 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Set a rack over a baking sheet. (If you do not have a rack, a paper towel-lined baking tray will work as well.)

  2. Step 2

    In a medium bowl, whisk together melted butter and egg until smooth. Add onion, chives (if using), both sugars, baking powder and salt, and mix until no lumps are present.

  3. Step 3

    Mix in cornmeal and flour. While whisking, stream in buttermilk and incorporate until mixture is smooth but not runny. It should be thick enough to easily scoop and drop into hot oil.

  4. Step 4

    In a medium skillet with high sides or a deep cast-iron skillet, heat 2 inches of oil to 350 degrees over medium-high heat. Working in batches, scoop 1-tablespoon balls of the batter and carefully drop them into the oil. Fry until one side is golden brown, about 1 minute, then, using a spatula or spoon, flip and fry for another 1 minute until golden brown on all sides.

  5. Step 5

    Using a slotted spoon, remove hush puppies from hot oil and place on the prepared rack to drain. Sprinkle with a little more salt. Enjoy hot, with salted butter, if you like.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
210 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dennis

I never fry because it’s a mystery to me what to do with the huge amount of oil afterwards. You can’t put it down the drain or in the trash, and I don’t expect it can be reused for long. Advice?

Linda

Buttermilk freezes beautifully for cooking purposes so you can always have some in the freezer waiting to be used.

Mike D

Very close to the way my grandmother taught me 50 years ago, except we don’t use sugar. Martha White cornmeal mix already has the flour in it, and is a southern staple. The “green thing” (chives in this recipe) can also be bell pepper or, my favorite, jalapeño. I deep fry mine. Be careful and drop from low altitude - you don’t want that oil splashing. If they rise properly, they’ll get top heavy and flip themselves. Use peanut oil so you can fry hot and fast.

Gloria

Someone had asked what to do with used oil since you shouldn't pour it down the kitchen drain (doing so promotes clogs!). Oil is biodegradable. I pour my cooled used oils into my garden. I hope this tip is helpful.

Dianae

I used maple syrup as the sweetener for a slight hint of sweetness that was perfect for letting the corn flavor dominate. Also a low glycemic sweetener for those of us trying to avoid sugar.

Dawn

I’m just stating to learn deep frying and this turned out the best so far. Went higher than 350, and added Tabasco to the mix. I’m from GA so will say to others that YES hush puppies shd be sweet… whether the sugar is inside or out. Can’t wait to try some variations

Private comments are only visible to you.

Recipe Tags

or to save this recipe.