Southern Hush Puppies

  • Serves: 8
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes

What’s more Southern than a plate of hot hush puppies fresh off the stove!

Homemade Deep Fried Hush Puppy Corn Fritters

Did you know that hush puppies date way back to 1899? The name is attributed to Southern hunters, fishermen and other cooks who would fry up some cornmeal to feed to their yapping dogs to “hush the puppies” during cook-outs or fish fries. Since then, generations of meemaws have fried up batches of hush puppies to quiet hungry grandkids! My recipe for Southern Hush Puppies uses yellow corn meal, coconut sugar (instead of granulated sugar) for a touch of sweetness, and good ol’ fashioned farm fresh buttermilk.

Here are some of my tips for perfectly golden-fried hush puppies! Use a small diameter heavy saucepan – I prefer a small cast iron skillet. This allows you to cook your hush puppies using minimum oil! A 5 or 6-inch pan with about 1 1/2 inches of oil heated to 350 degrees Fahrenheit will cook three hush puppies in about 2 1/2 minutes. When you have the consistency of your hush puppy batter correct, your hush puppies will form into firm, round balls almost as soon as they enter the hot oil. Make sure your oil is the perfect temperature – too cool and your hush puppies won’t brown, too hot and your hush puppies will crisp on the outside but stay raw in the center!

Serve your hush puppies hot out of the fryer with a side of spicy honey, butter, a dish of catsup, or just bare!

 

Want more exclusive Mama June Recipes? Check these out:

Ingredients:

  • 2 1/2 Cup Yellow Corn Meal
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Egg, beaten
  • 1 Tsp Salt
  • 2 Cups Buttermilk
  • 1/2 Cup Cooking Oil (approximately)

Prep:

  1. In a large mixing bowl, mix all the dry ingredients together.
  2. In a separate bowl beat the milk and egg together until well combined and then pour in with the dry ingredients. Mix together well.
  3. Batter should hold its shape when picked up in a spoon. If it is too soft, add a little more cornmeal.
  4. One by one, drop 1 tablespoon-sized ball of the batter into the hot oil (350 degrees F) and cook for approximately 1 1/2 minutes. Turnover and cook on the other side for 1 minute.
  5. Allow oil to heat a few seconds after removing a batch.

Xoxo, Mama June

Leave a Reply

Your email address will not be published. Required fields are marked *