Hush Puppies

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6

  • 2 cups self rising corn meal
  • 1/2 cup self rising flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 cup onion, grated
  • 1/4 cup green pepper (or jalapeno), finely chopped
  • 1 cup buttermilk
  • 1 large egg
  • optional 1/2 cup of fresh in season corn kernals to hush puppie batter
  • vegetable oil for frying

Hush Puppies

 Hush Puppies

Click image to enlarge


Hush Puppy Batter
In a mixing bowl, whisk the cornmeal, flour, salt and sugar - remove lumps.

In separate bowl, combine the onion bell pepper (or jalpeno), buttermilk and egg. Mix the wet ingredients into the dry ingredients, stirring well to combine.
Set aside for 15 minutes.

Frying Hush Puppies
In about 4 inches of oil heated to 375˚F dip two spoons into the hot oil. With one of the oil coated spoons scoop up a spoonful of batter and carefully slide the batter into the hot oil, using the other spoon to help you guide the batter into the oil without splattering. Repeat dipping the spoons into the hot oil if the batter begins to stick to the spoons until all the batter has been used.

Be careful not to over crowd the pan. Fry the Hush Puppies until crisp, turning them as needed, until they turn a deep reddish brown and begin to float.

Remove from the oil and drain on a wire rack before serving.


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