WEEKDAYS 1e|12c|p

Hush Puppies

Carla Hall
Servings: 6 to 8
1 to 30 min

Pair these fried delights with lush shrimp for a Southern-inspired meal.

  • Ingredients
  • step-by-step directions
Hush Puppies
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 1 large onion (finely diced)
  • 2 eggs (slightly beaten)
  • 1- 1 1/4 cups buttermilk
  • 2 cloves garlic (minced)
  • 2 tablespoons bacon fat (melted)
  • vegetable oil (for frying)
Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lemon (zest and juice)
  • 1 teaspoon seafood seasoning
  • 1 teaspoon parsley (chopped)
  • 1 teaspoon dill (chopped)
  • 1/2 teaspoon thyme (chopped)
  • 1/2 teaspoon paprika
  • salt and freshly ground black pepper (to taste)
  • Combine dry ingredients, then add diced onion. In a separate bowl, combine eggs, buttermilk, garlic, and melted bacon fat. Stir wet ingredients into dry just until combined. Do not overmix. Fry rounded teaspoonfuls in oil preheated to 350ºF for 3-4 minutes, until golden brown.
  • For the Dipping Sauce: In a medium bowl, stir together the ingredients and adjust seasoning to taste. Serve with hush puppies.
  • Helpful Tips:
    1. Properly measure the cornmeal and flour for the batter so that the hush puppies are not too heavy. Using extra egg whites will help make the hush puppies lighter.
    2. Test your batter by frying a test hush puppy. Season the batter further if necessary.


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