Best Southern Hush Puppies Recipes

SOUTHERN-STYLE HUSH PUPPIES

Steps:

• 1. In a large mixing bowl, mix together flour and cornmeal. Add egg, onion, sugar, and spices.
• 2. Add buttermilk and stir with a fork just until blended. The mixture should be fairly stiff. Add a little bit more buttermilk, if necessary.
• 3. Heat oil in deep-fryer to 375 degrees.
• 4. Drop dough by teaspoons into hot oil.
• 5. Fy until hush puppies rise to the top and are golden brown.
• 6. Remove from the fryer and drain on paper towels.
• 7. Serve hot with honey butter, if desired. Enjoy delicious Southern-style hush puppies!

TRUE SOUTHERN HUSH PUPPIES

Steps:

• Mix all together and drop in hot oil by teaspoonfuls drain on paper.

SOUTHERN FRIED CATFISH WITH HUSH PUPPIES

Steps:

• 1. HUSH PUPPY BATTER: Combine cornmeal, flour, baking powder and salt in medium bowl. Add milk, onion and egg. Stir until well combined. Set aside. Mixture will be a little thick.
• 2. Rinse catfish and pat dry with paper towels. Combine cornmeal, flour, salt and red pepper in shallow dish. Dip fish in cornmeal mixture. Heat 1" of oil in large, heavy saucepan over medium heat until oil registers 375 degrees.
• 3. Fry fish, a few pieces at a time, 4 to 5 minutes or until golden brown and fish flakes easily when tested with fork. Adjust heat to maintain temperature. Drain fish on paper towels.
• 4. TO MAKE HUSH PUPPIES: Drop batter by tablespoonfuls into hot oil. Fry, a few pieces at a time, 2 minutes or until golden brown. Makes about 24 hush puppies.

SOUTHERN HUSH PUPPIES

Steps:

• Heat oil in a heavy skillet (about 2- 2 1/2 inches of oil) until hot.
• Beat the egg and then mix in the remaining ingredients.
• Make sure that your dry ingredients are all moist.
• Using a tablespoon, drop balls of batter into the hot oil, about 2 inches long by 1 inch thick.
• NOTE: I usually only cook about 4 or 5 at a time.
• These should float in the hot oil, but not be covered by it.
• You will need to turn these as they cook.
• Fry until they are a golden brown and then drain them on paper towels.
• Serve with fish- of course!

BUBBA GUMP SOUTHERN HUSH PUPPIES

Steps:

• Combine first 4 ingredients in a large bowl.
• Combine eggs and milk; add to dry ingredients, stirring just until moistened.
• Stir in cheese, pepper, corn, and onion.
• Do not overstir.
• Pour oil to depth of 2 inches into a small dutch oven.
• Heat to 375°F.
• Carefully drop batter by rounded tablespoons into oil.
• Fry hush puppies a few at a time 3 minutes or until golden brown, turning once.
• Drain on paper towels.

SOUTHERN CORNMEAL HUSH PUPPIES

Steps:

• 1. Sift the dry ingredients into a bowl. In a separate bowl, beat egg well and then add milk. Add onions and red pepper. Mix well.
• 2. Drop by spoonfuls into hot oil (375 degrees) and fry until brown. Drain well on paper towels.

SOUTHERN STYLE HUSH PUPPIES

Steps:

• 1. Sift first 5 ingredients.
• 2. Mix in last 3 ingredients just prior to frying.
• 3. Drop by teaspoon into deep heated fat.
• 4. Fry on all sides until golden brown.
• 5. Drain on paper towels.

TRADITIONAL SOUTHERN HUSH PUPPIES

Steps:

• Mix the dry ingredients then add the pepper, onion and corn. Make a well in the center of the center of the bowl and add the milk and egg. Mix just until well blended. It's easi if you use your hands. Form into small balls and drop into hot oil. Turn 3-4 times until lightly browned on all sides. Place in a bowl lined with a towel to absorb the excess oil. The exact cooking time and number of hush puppies the recipe yields will depend on the size of the hush puppies.

SOUTHERN STYLE HUSH PUPPIES

Steps:

• 1. Mix together cornmeal, sugar, flour, soda and salt; add onions. Stir egg and buttermilk together and add to dry mixture; mix together and drop by spoonfuls into hot oil. When done hush puppies will float to top. Remove, drain on paper towel. Enjoy!!!

SOUTHERN JALAPENO HUSH PUPPIES BY LADY ROSE

Steps:

• Keep in mind that I doubled the original recipe, so divide recipe if you want less. I love the addition of dusting them in powdered sugar while they are hot, I feel it compliments the saltiness & savory flavor, but that is my personal preference. You can omit if you like. I also included the 10 minute wait time in the prep time. The cook time is only about 3 to 4 minutes total for each batch you cook. For best results use a teaspoon to drop batter into hot oil. THIS IS THE BOOK I USED AS A GUIDE FOR MY RECIPE.
• Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
• Then add in the dry ingredients. Stir to blend together,
• Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
• Allow batter to rest for at least 10 to 15 minutes. Batter should be thick enough to drop from the spoon to form a 1 inch ball.
• Heat oil in a large skillet or pot to about 375 degrees F. Then USING A TEASPOON, DROP BATTER INTO HOT OIL, BUT DO NOT OVER CROWD. Allow to brown on one side, then flip hush puppies to brown other side about 3-4 minutes.
• Using a slotted spoon remove hush puppies from hot oil onto a large platter lined with paper towel. Dust immediately with powdered sugar if desired while hush puppies are still hot.
• Serve while still hot, enjoy & remember to share.

HERE'S HOW TO MAKE THE ABSOLUTE BEST SOUTHERN HUSH PUPPIES

Steps:

• Prepare plate for draining hush puppies. Line a large plate with a double layer of paper towels.
• Combine the dry ingredients. Whisk 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon granulated sugar, if using, together in a large bowl.
• Prepare the wet ingredients and add to the dry. Grate 1/2 small yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add 1 large egg and 1 cup buttermilk.
• Mix and rest the batter. Stir until combined. Set aside for 15 minutes while the oil heats.
• Heat the oil and prepare a plate for draining the hush puppies. Add enough peanut or vegetable oil to a Dutch oven for a depth of 1 1/2 inches (about 4 cups). Heat over medium-high heat to 365ºF.
• Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.
• Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter.