Homemade Hush Puppies Recipe

Why You’ll Love This Recipe

I love how simple and satisfying these hush puppies are. They come together fast with pantry staples, and every bite has that perfect balance of crunch, moisture, and rich cornbread flavor. The grated onion gives them a subtle savory depth, while the buttermilk keeps the inside nice and tender. Whether I’m making a fish fry spread or just want a quick, golden-fried snack, these always hit the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box Jiffy Cornbread Mix

• 1/2 small onion, grated

• 1/2 cup buttermilk

• 1 large egg, beaten

• 1/4 cup panko bread crumbs

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 teaspoon baking powder

• Oil, for frying

Directions

1. Mix the Batter: In a large mixing bowl, I stir together the Jiffy mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, pepper, and baking powder. I mix just until everything is combined—overmixing can make them dense.

2. Chill the Batter: I cover the bowl and refrigerate the mixture for at least 30 minutes. This firms up the batter and makes shaping and frying easier while giving the flavors time to meld.

3. Heat the Oil: I pour 2–3 inches of oil into a deep pot or fryer and heat it to 350–375°F (175–190°C). I always use a thermometer to make sure the oil is hot enough—this helps the hush puppies cook quickly and evenly without absorbing too much oil.

4. Fry the Hush Puppies: Using a small cookie scoop or spoon, I gently drop spoonfuls of batter into the hot oil. I fry them for 2–3 minutes, turning halfway through, until they’re golden brown and crispy on all sides.

5. Drain and Serve: I remove them with a slotted spoon and let them drain on paper towels. Then I serve them hot—right when they’re at their crunchiest and most irresistible.

Servings and timing

• Yield: 4 servings

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes (plus 30 minutes chilling time, optional but recommended)

Variations

• Cheesy Hush Puppies: I stir in 1/2 cup shredded cheddar cheese for a melty, cheesy twist.

• Spicy Version: I add chopped jalapeños, a pinch of cayenne, or a few dashes of hot sauce to the batter.

• Herbed Hush Puppies: Chopped green onions, parsley, or dill bring a fresh pop of flavor.

• Sweet Style: I mix in a teaspoon of sugar or a drizzle of honey for a slightly sweet finish—perfect with honey butter.

• Bacon Lovers: I’ve even folded in crispy bacon bits for a smoky upgrade.

Storage/Reheating

Hush puppies are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for 5–7 minutes until hot and crispy again. I avoid microwaving, which softens the texture.

FAQs

What’s the best oil for frying hush puppies?

I use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. It keeps the flavor clean and handles high heat well.

Can I make these without Jiffy mix?

Yes, but I stick to this recipe when I want something quick and reliable. If making from scratch, I’d combine cornmeal, flour, sugar, baking powder, and salt.

Why chill the batter?

Chilling helps firm up the batter, making it easier to scoop and fry. It also improves the texture by letting the dry ingredients fully hydrate.

How do I know when the oil is hot enough?

I always use a thermometer. If I don’t have one, I drop a tiny bit of batter in—if it sizzles and floats, the oil is ready.

What should I serve with hush puppies?

I serve them with fried catfish, shrimp, or barbecue. They’re also amazing on their own with dipping sauces like ranch, honey mustard, or remoulade.

Conclusion

These Homemade Hush Puppies are crispy, savory little bites of Southern comfort that I can make in minutes with no stress. They’re the perfect side for fried mains, and they always bring a smile to the table. Whether I keep them classic or customize them with add-ins, this recipe never lets me down.

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