Southern Style Hush Puppies are light and flaky cornmeal batter that is fried golden brown! Serve it as a side dish to any southern meal. Eat them by themselves as a snack also — which is how I eat them a lot.
I live in Western Kentucky, which is considered the South. In our area, we do a lot of fishing, therefore, you will catch people serving up delicious fried catfish with white beans, coleslaw, and a big helping of these Southern Style Hush Puppies.
If you love making fish at home, check out my recipe for Gordon Ramsay's Fish and Chips. It is one of my favorite fish dinners and these hush puppies would make the perfect side dish for it.
How to Make Hush Puppies
These hush puppies are made up of a cornmeal batter that has been seasoned with garlic powder, onion powder, and a little bit of paprika.
You can use a spoon to add them to the hot oil one dollop at a time. For mine, I use a cookie scoop which gives them a perfect round shape. However, if you do not have a cookie scoop, you can totally use whatever you have on hand.
Once they are fried, I like to drizzle a little honey on them for extra sweetness.
To cook these —
- Preheat oil: Preheat 2 inches of oil in a large skillet to 365 degrees.
- Mix together the dough: In a medium-sized mixing bowl add the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper. Add the egg and buttermilk and stir until combined. Stir in cubed butter.
- Cook in oil: Drop the batter by rounded teaspoonfuls into the hot oil. Let cook until they are golden brown 2-3 minutes. Remove with a metal strainer on a paper towel-lined plate.
Serve them with your favorite dipping sauce. We made a delicious sauce of sour cream, mayo, lemon juice and our favorite herbs.
Check Out These Other Delicious Southern Dishes
- Bacon & Pimento Cheese Burgers from The Spiffy Cookie
- Bacon and Cracklin Bread from That Recipe
- Blackened Mahi Mahi from Art of Natural Living
- Pimento Cheese Macaroni Salad from A Kitchen Hoor's Adventures
- Skillet Shrimp Boil from Cindy's Recipes and Writings
- Slow Cooker Baby Back Ribs from Karen's Kitchen Stories
- South Carolina Bird Dogs from Palatable Pastime
- Southern Fried Potatoes from Hezzi-D’s Books and Cooks
- 3/4 cup of flour
- 3/4 cup of cornmeal
- 1 tablespoon of sugar
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of pepper
- 1 large egg
- 1 cup of milk
- 4 tablespoons of cold butter, grated
For the Herb Dipping Sauce
- 1/2 cup of mayo
- 1/2 cup of sour cream
- 1 tablespoon of milk
- juice of one lemon
- 1 tablespoon of fresh chopped Parsley
- 1 tablespoon of fresh chopped Mint
- 1 tablespoon of fresh chopped Dill
- Mix all of the dipping sauce ingredients together and set aside.
- For the hush puppies -- Preheat 2 inches of oil in a large skillet to 365 degrees.
- In a mixing bowl add the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper.
- Now, add the egg and milk and stir until combined.
- Grate the cold butter and mix it into the batter.
- Drop the batter by spoonfuls into the hot oil. Let it cook until they are golden brown 2-3 minutes.
- Remove with a metal strainer on a paper towel-lined plate.
- If for some reason the hush puppies are not done all the way through, turn the oven to preheated 300 degrees and place them on a cookie sheet and allow them to cook in the oven for about 5-7 minutes.
- Serve with the herb dipping sauce.
- Optional -- you can drizzle honey over them before serving.