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Homemade Hush Puppies


  • Author: Sarah White
  • Total Time: 20 minutes
  • Yield: 1215 hush puppies 1x
  • Diet: Vegetarian

Description

Golden, crispy on the outside and fluffy inside, these hush puppies are a classic Southern side perfect for seafood or barbecue.


Ingredients

Scale
  • 1 box Jiffy cornbread mix

  • ½ cup grated onion

  • 1 egg

  • ⅓ cup milk

  • Vegetable oil, for frying


Instructions

  1. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Ensure the oil is hot enough to crisp the hush puppies.

  2. In a mixing bowl, combine the cornbread mix, grated onion, egg, and milk until just blended. Avoid overmixing.

  3. Use a spoon or small cookie scoop to drop tablespoon-sized portions of batter into the hot oil, working in small batches.

  4. Fry hush puppies 2–3 minutes per side until golden brown and puffed. Adjust heat to maintain proper frying temperature.

  5. Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce or alongside fried fish.

Notes

For extra flavor, add shredded cheese, chopped jalapeños, or cooked bacon. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in the oven to restore crispiness.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Southern American