Easy Hushpuppies Recipe – How To Make Hushpuppies

Easy Hushpuppies Recipe - How To Make Hushpuppies

Caitlin Bensel

Golden, crispy hushpuppies are one of the tastiest dishes to come out of the deep fryer! Basically just a fried version cornbread, these addictive treats are the perfect companions for fried catfish and coleslaw. The simple batter comes together in just minutes, creating this quick and easy summer recipe.

Why are they called “hushpuppies”?

There are many stories about the origin of hushpuppies. One popular explanation is that the recipe evolved from fish fries in the 1800s, when cooks would fry some of the fish batter and toss it to their hungry, barking dogs in an attempt to “quiet” them. True or not, it’s a good story!

What are the ingredients for hushpuppies?

Hushpuppy batter is very similar to cornbread batter: a mixture of cornmeal, flour, eggs and buttermilk. The cornmeal gives the hushpuppies their classic texture; the flour helps hold them together while frying. Hushpuppies are fine plain, but these have extra flavorings in the form of sharp cheddar cheese and jalapeño for a fiery kick!

What’s the secret to perfect hushpuppies?

Frying these hushpuppies is easy – it’s just a matter of paying attention to the oil. An instant-read thermometer is a useful tool to know when the oil is hot enough and to monitor the temperature during frying. The goal is to keep the temperature between 325° and 350°. Start with the oil around 375° as the temperature will drop as the batter is added to the pan. The only other important frying tip is to fry in batches to avoid overcrowding the pan.

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Preparation time:





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1/2 tsp.

ground black pepper

1/2 tsp.

granulated sugar

1/2 c.

grated sharp cheddar cheese

2 tablespoons.

finely chopped jalapeño

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  1. Combine the cornmeal, flour, baking soda, baking soda, salt, pepper, and sugar in a medium bowl.
  2. Beat the buttermilk and egg in a small bowl until smooth. Add to the cornmeal mixture, along with the grated onion, cheese and jalapeño. Stir until combined. Let stand for 10 minutes.
  3. Meanwhile, fill a Dutch oven with oil to a depth of 2 inches. Heat over medium heat until oil reads 375° on an instant-read thermometer.
  4. Working in batches, carefully drop tablespoons of batter into the hot oil, being careful not to overcrowd the pan. Cook, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Place the cooked hushpuppies on a wire rack and let them cool slightly.

Hushpuppies are best right after cooking, but can be reheated in a 350° oven in about 7 minutes.

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