This Southern favorite is a perfect side for fried fish, hot dogs and BBQ. Hush Puppies are very easy to make and cook really quickly…. start to finish in about 15 to 20 minutes.
Use a Candy/Deep Frying thermometer… it makes life so much easier.. you get the oil just at the right temperature.. and you can back the heat down if it gets too hot .. you don’t want to burn your Hush Puppies.
I use beer… any beer will do…. I use whatever I have.. Warren never complains.. I need a ½ cup and he gets the rest.
If you don’t want to use alcohol.. then substitute whole milk.
You need roughly 3 inches of fat.. use a deep pot or Dutch oven to keep the splatters to a minimum. I used a large can of solid shortening…
This recipe uses self-rising Cornmeal mix and self-rising flour.. I can’t say enough good things about both.. they simply make great cornbread and other foods.. well worth having in the cupboard.
If you want to add more flavor.. you can add chopped green or red pepper and a chopped jalapeno pepper.
To get them perfectly round use a small scoop.. one that looks like an ice cream scoop but is very small (they’re used for cookies).
This recipe will serve four.
Recipe: Hush Puppies
All you need:
1 cup self-rising cornmeal mix
½ cup self-rising flour
1 tablespoon sugar
½ cup beer (or whole milk)
1 medium onion, finely chopped
Oil for frying
All you have to do:
Combine the cornmeal mix, flour, and sugar in a large bowl.
In a separate bowl beat the egg… add the beer and stir well.
Add the wet ingredients to the dry ingredients.
Mix in the onion, and stir well.
Heat the oil in a deep pot to 375 degrees F.
Drop the batter into the hot fat by rounded scoopfuls or tablespoons.
Cook until golden brown (about 2 minutes)then flip over with a slotted spoon. Cook until the second side is golden.
Remove from the hot fat with a slotted spoon and drain on paper towels.
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