Hushpuppies are deep-fried cornmeal dumplings that originated in the southern USA, and are typically served as a side dish or appetizer at barbecues (or any other time people crave hushpuppies). They’re delicious!
My grandmother passed her hushpuppies recipe down to me, and for a while I hesitated to share it, because hushpuppies are one of those recipes that people pick up from their family and keep secret for fear someone will steal it. But hushpuppies aren’t that tasty or unique that anybody should feel threatened – this is just a good recipe that deserves to be shared.
So here it is:
Beloved hushpuppies recipe shared with the world.
To start, you’ll need a hushpuppies recipe, of course. Here’s mine:
My grandmother always made hushpuppies from scratch without any pre-made mix or anything – it just takes more time that way and she always said that’s why hushpuppies were so delicious, because you put a lot of love into them. If you want to go the extra mile for authenticity and deliciousness, I recommend making hushpuppies from scratch also. The following amounts are for one batch – if you have a big family or a lot of hungry guests, feel free to double or triple the hushpuppies recipe.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Hushpuppies Recipe
Ingredients
1 1/8 cups cornmeal
1 egg, beaten
1/4 cup plus 2 – 3 tablespoons flour
3 – 4 tablespoons sugar
1/2 teaspoon salt
1 small onion, finely chopped
3/4 cup milk
1 1/2 teaspoons baking powder
oil, for deep frying
Here’s how to make it:
- Warm the oil in a large pan or deep fryer to very hot (365 degrees F). You won’t have a problem if you don’t start frying until the oil is this hot.
- In a mixing dish, combine all of the ingredients.
- Scoop some batter with a serving spoon and, with the bottom of the spoon facing down, push the batter off the serving spoon into the hot oil. Get as close to the oil as you can to keep the hushpuppy as round as possible by doing only four or five at a time.
- Incorporate the edges after cooking to make them curl even more. They’ll become crisp and golden brown as they fry, turning occasionally. Drain the fish on paper towels and remove it with a strainer.
- Try one of your first batches and see whether our suggestion for changes in texture works for you. Some people like their fish covered in confectioners’ sugar. While hushpuppies aren’t usually served with meats or other dishes, they do go well with seafood such as fish and shrimp, especially when hushpuppies are made from scratch.
Above all else: hush puppies taste good. They’re a popular treat at barbecues and fishing trips, something to serve the guests or to have when you want hushpuppies. You can also freeze hushpuppies, if you’re confident that you won’t run out in a week.
Recipe Tips!
Here are some suggestions for hushpuppy tweaks from me that I have tried and enjoyed:
-Add 1/2 of a red pepper, finely chopped.
-Add 1/4 cup finely chopped parsley.
-To make hushpuppies sweeter: Use sugar instead of flour and omit the salt. Then add 2 tablespoons molasses and decrease the milk by 1/4 cup.
May you enjoy hushpuppies as much as I do. Best hush puppies ever!
And don’t forget to share hushpuppies recipes with your family and friends so they can enjoy them too.
Now you know how to make hushpuppies recipe, the next step is to get yourself some hushpuppies batter mix or hush puppy mix . You can find hushpuppy mix at local stores in the baking aisle, but why not skip a step and buy hush puppies from Amazon? Here’s a link to hush puppy mix if you want to check it out:
Hush Puppies Recipe for Your Next Barbecue or Fish Fry.
Bon appetite !
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