Hush Puppies
Besides Florida, which I’ve been to many times while living in Quebec and Ontario, the rest of the southern part of the United States is an area I would love to visit. Its warm climate, beautiful landscapes, history, legendary hospitality, music 🎶, and food sound like a fabulous destination to explore…
I was lucky to taste many of its foods through friends of friends I’ve met back in Toronto. Whether it was the holidays 🎄, Thanksgiving, or other events, there was a couple that was always present, bringing food from their hometowns – she was from Charleston, South Carolina, and he was from Savannah, Georgia.
Despite the fact that I forgot their names, I certainly remember their foods, like Sweet Potato Pie, Chicken and Dumplings 🐓, Gumbo, Oyster Stew, Pulled Pork, Country Captain, Red Rice, Hummingbird Cake, etc. Another iconic dish I tried back then was Hush Puppies!
These little guys are amazing! Made with a cornmeal-based batter, these savory fritters are perfect for serving as a side dish with fried or grilled fish 🐟. They also make a delicious appetizer or snack when paired with a dipping sauce.
The list of Southern side dishes is quite diverse. I think of Succotash, Hoppin’ John, Fried Green Tomatoes, Baked Beans, Sweet Potato Casserole 🍠, and more. Somehow, though, these Hush Puppies stand out from the crowd even though Collard Greens and Baked Mac and Cheese hold the top spots.
The foundation of those fritters’ batter stays the same: cornmeal, flour, baking powder, baking soda, salt 🧂, egg, and buttermilk. What comes next is not written in stone, and this is where you can customize them to your liking or to best suit the meal or occasion.
I often use onions and red peppers, along with sugar, smoked paprika, and cayenne pepper. Other times, I swap those out for crispy bacon, green onions, cheese, and hot paprika. I also like giving them a more Mexican flare by adding jalapeño and Chihuahua cheese, or Oaxaca 🧀.
When getting creative with your Hush Puppies, there’s one golden rule to keep in mind: always chop 🔪 your add-ins finely, just as you would for croquettes. This helps keep the batter from falling apart in the hot oil while creating a smoother, creamier texture inside.
It takes less than 2 minutes ⏳ to fry these fritters, flipping them once until golden brown. They pair especially well with fried or grilled fish, as well as BBQ foods. They’re also great as an appetizer or snack. With their crispy exterior, they make an excellent hors d’oeuvre for your next gathering.
When not serving them as a side, here’s a list of delicious complementary sauces 🥣: rémoulade, aïoli, red pepper jelly, tartar, spicy strawberry orange, ranch, blue cheese, orange sriracha, sweet chili lime, and honey mustard, just to name a few.
This summer, treat yourself with these delicious Southern Hush Puppies! They’re quick and easy to prepare 👩🍳👨🍳, making them a fun addition for your next backyard party. If you have leftovers, store the corn fritters in an airtight container in the refrigerator for up to 2 days.
Bon Appétit! 🍽
Here are more tasty side dish recipes for you to try… 😀
– German Spätzle
– Ginger Garlic Bok Choy
– Best Panzanella Salad
– Sambal Green Beans
– Lemon Couscous
– Fondant Potatoes
– Jollof Rice
– Quick & Easy Sautéed Broccolini
– White Bean Purée
and for even more side dish recipes 🍟, click on this link… Recipe Category • Sides & Vegetables
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Hush Puppies
Hover to scale
Ingredients
- 1 cup medium-grind yellow cornmeal
- 2/3 cup unbleached all-purpose flour
- 1/2 tbsp. baking powder
- 3/4 tsp. ground Himalayan pink salt
- 1/2 tsp. baking soda
- 1 tbsp. granulated sugar
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup yellow onion, finely chopped
- 2 tbsp. red pepper, finely chopped
- 1 large room temperature free-range egg, beaten
- 3/4 cup buttermilk see Recipe
- 4 cups canola oil, or as needed for frying tips & tricks
Directions
- In a bowl, add cornmeal, flour, baking powder, salt, baking soda, sugar, smoked paprika, and cayenne pepper; whisk until blended.
- Add onion, red pepper, beaten egg, and buttermilk; stir until combined. Let it rest for 15 minutes.
- In a deep skillet over medium-high heat, bring oil temperature to 375ºF.
- Using a 1 ½-inch portion scoop, drop the batter in hot oil, 5 to 6 at a time (don’t crowd the pan). Fry until golden brown, about 1:30 minutes, flipping once.
- Using a spider strainer, transfer to a plate lined with paper towels to absorb excess oil. Set aside while making the remaining ones.
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Interesting
I like your idea of using buttermilk. I might add jalapeno peppers to mine next time I fry some catfish.
I wish you had posted this recipe before our Memorial Day weekend. It would’ve made a great snack for our family reunion. I’ll keep it around for next time. Thanks.
I’ve heard of them but never knew exactly what they were. We’ll definitely give them a try.