This is the only hush puppies recipe you will ever need boos. They are crispy and golden on the outside and tender on the inside. I also add flavor from creole seasoning, onion, parsley and a little sweetness to balance it all. I recipe tested it until it was perfection. Serve them up with fried catfish and coleslaw and get your whole life!
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Hush Puppy Ingredient Notes
- White corn meal: If white cornmeal ain’t around, yellow is totally fine to use.
- All-purpose flour: You can also swap in cup-for-cup gluten free flour or self-rising but just leave out the baking powder.
- Granulated Sugar: Brown sugar can also be used here.
- Parsley: I use fresh but dried is fine too.
- Milk: Whole milk keeps these moist. Select any milk you prefer.
- Vegetable Oil: You can use any neutral oil.
How to Make Hush Puppies
These step-by-step photos show how to make easy hush puppies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Southern Hush Puppies Recipe
1. Whisk the cornmeal, flour, and seasonings together in a bowl
Mix until the dry ingredients are fully combined.
2. Stir in the egg, onion, and milk until a batter forms
Let the hush puppy batter rest before frying.
3. Scoop spoonfuls of batter into the hot oil
Fry only a few at a time so the pan doesn’t get overcrowded.
4. Drain your homemade hush puppies on paper towels after frying
Serve them hot while the outside is still crisp and golden.
Full Hush Puppies Recipe
Hush Puppies Recipe
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Ingredients
- ¾ cup white corn meal
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tsp no-salt Creole seasoning
- 2 tbsp minced fresh parsley
- 1 large egg
- 2 tablespoons finely chopped onion
- 6 tablespoons milk
- 4 cups vegetable oil for frying
Instructions
- In a medium bowl, whisk together cornmeal, flour, baking powder, salt, sugar, Creole seasoning, and parsley.
- Add in egg, onion, and milk and whisk until well combined. Batter will be thick. Let batter sit for 10 minutes.
- Meanwhile, heat oil in a heavy medium sauce pan over medium heat. Once reaches 360F, scoop 1 tablespoon of batter (#60 scoop) and gently add to oil. Scoop and cook six at a time.
- Cook until golden brown on all sides, about 2-3 minutes.
- Remove from oil and drain on paper towels. Allow oil to return to 360F before cooking second batch. Serve hot.
Notes
How to store & reheat hush puppies
Homemade hush puppies are best eaten once they are hot out that grease boos. But if you have any leftovers, let them cool down and just store at room temperature for up to three days. When you wanna reheat, pop in the oven at 350° F or in the air fryer at 325° F until heated through.How long will hush puppies last in the fridge?
They will last for up to 5 days in the fridge.Can I freeze hushpuppies?
Yep for sure boos. Add to a resealable plastic bag and remove the air. Make sure you label with the date. They will last for up to 3 months in the freezer.Nutrition
Recipe Tips
- Don’t overmix boos: If you mix that batter too much, you will make those hushpuppies tough and dense. Stir the batter only up until the dry ingredients become moist.
- Keep that oil temp even: In order to make those hush puppies super crispy, make sure your oil is between 350°F and 375°F.
- Rest the batter: Giving that batter 10 minutes to sit and rest will let it set up and thicken. It will also let the hushpuppies hold their shape more.
- Scoop Evenly: I like to use a cookie scoop so I can keep the hushpuppies nice and even.
- Don’t Overcrowd: Don’t put too many in a pot. It will lower the oil temperature and make your hush puppies weighed down and soggy boos.
Serving options
- Get Dipping: I love a dip like this remoulade sauce or tartar sauce.
- Fried Up Southern Supper: Fried chicken gizzards along with some fried shrimp, fried pickles and fried okra are delish served along with some collard greens, potato salad, and candied yams.
- Cornbread replacement: These are a great side with soups, stews, and chili. I love to have these on the table with a bowl of seafood gumbo, beef stew or red beans and rice.
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I'll email this recipe to you, so you can come back to it later!
Recipe help
For sure boos. You can make the hushpuppy batter ahead of time and just pop in the fridge for up to 24 hours. However if you can, fry up fresh.
You probably overmixed them or your leavening isn’t fresh. When you overmix, it prevents the batter from staying super airy. The baking powder also gives a nice lift.
More Southern Bread Recipes
This post was originally published in February 2014. It has been updated with new images and content.
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Loved these!
Thank you so much!
I normally deep fry my hush puppies but I’m going to try it this way.
Yes, I do either way depending on convenience.
My mother in law makes the BEST hush puppies for fish fries during Lent. Looking forward to visiting her church in the next few weeks to get my fix.
NICE!!! Hush Puppies are the best!
Yum!! Funny enough in Jamaica they have a Fish Fry Friday, every Friday…! I’m a fan of fried fish from the beach specifically, but I totally love all hush puppies!
Oh gosh Jessica! That sounds amazing. I wish I could experience the Jamaica fish fry!!
Now you’re singing my song. I grew up going to Mississippi catfish houses and hushpuppies were always front and center. Brings back so many memories. Great post, Jocelyn!
Oh gosh I know this is like second nature to you Bill!
Joceyln, those are gorgeous! I tried making hush-puppies once with disastrous results. I’m going to try your recipe next time. I can practically taste them!!
Yum Maria!!! I think I can taste them too!!