Southern Fried Hush Puppies

Southern Fried Hush Puppies

These tender morsels come out light and fluffy, the perfect hush puppies to serve alongside your favorite seafood after a fish fry.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings


  • 1 1/2 cup corn meal
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 small onion, minced
  • 2 eggs
  • 1 cup buttermilk
  • Oil, for frying


  • Add enough oil to a thick stock pot or Dutch oven to fill to 2-3 inches high. Heat to 350 F.
  • In a mixing bowl, combine corn meal, flour, salt, and baking soda, stirring to evenly distribute. Stir in the mixed onion.
  • In a separate bowl, lightly whisk eggs and buttermilk together.
  • Drop the wet mix into the dry mix, and stir until just combined. Over-mixing will make the puppies tougher.
  • Drop heaping teaspoon-sized balls of batter into the oil, frying until golden brown. They should flip over on their own when the bottom is cooked, but if they don't, a light nudge should do the trick. Remove with a slotted spoon to a paper towel lined plate to drain. To avoid crowding, it may be best to do this step in smaller batches.


Like 'em sweet? Add 1/4 cup sugar to the dry ingredients.