Hush puppies, a popular side dish in the South, are cornmeal batter shaped into small balls or oblong fritters and fried until crispy outside and tender-chewy inside. Various theories surround the origin of this beloved snack. One theory is that fish-camp cooks threw fried pieces of cornmeal batter to wailing hound dogs to silence them.
A side dish staple for fish fries and barbecue in the South, hush puppies are golden fritters made from a batter that’s often shaped into balls or oblongs. They’re fried until crispy on the outside and soft on the inside. The flavor of the fried batter is often complemented by the addition of sweet corn kernels or chopped green onion. Contact Our Palafox for more information.
Though recipes vary, a basic hush puppy recipe is typically comprised of yellow or white cornmeal, flour, sugar, baking powder and soda, buttermilk or milk and eggs. The savory base lends itself to riffing with other ingredients like cheese, scallions or spicy peppers. While hush puppies are traditionally fried, they can also be baked or prepared in an air fryer for a lower-fat option that still delivers the same delicious results.
While the exact origins of hush puppies are unclear, they certainly have some colorful lore. The most common story is that the fried balls of cornmeal dough were used to quiet barking dogs during the Civil War. Other stories tell of how Romeo Govan, a well-known fish fryer in Bamberg, Orangeburg and Dorchester counties in South Carolina, created the dish. Some even speculate that hush puppies were named after the sound they make when you eat them.
To prepare hush puppies, combine the dry ingredients in a large mixing bowl and stir until thoroughly combined. Gradually add milk, stirring to create a thick batter. Stir in corn, green onions and egg until combined.
Heat a heavy skillet or deep fryer with enough oil to reach a temperature of 360 degrees Fahrenheit. Test the oil by dropping a pinch of batter into it; if it sizzles, the batter is ready. Spoon batter by heaping teaspoonfuls into the hot oil and cook until golden brown on each side. Drain on paper towels and serve warm.
Hush puppies pair well with a variety of dishes, including fried chicken, barbecue, chili and coleslaw. They’re also popular for breakfast and brunch. They’re especially good served with fresh lemony herb yogurt sauce. To store leftover hush puppies, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze them for up to three months.
Prep Time
If you’ve never had hush puppies, they are basically little balls of cornbread batter that are deep-fried until they’re crispy on the outside and fluffy on the inside. The simple batter can be flavored in many different ways and the end result is always delicious. It takes less than 10 ingredients to make these fried treats, most of which are pantry essentials that you probably already have on hand.
A few quick notes about the ingredients:
This recipe calls for yellow cornmeal, flour, sugar, baking powder, salt, pepper and onion powder. The basic batter is fairly versatile and can be riffed upon with the addition of other ingredients like scallions, cheese, beer, or spices. The basic recipe is also a great starting point for other variations, such as sweet corn hushpuppies or spicy cheesy jalapeno ones.
The origin of the name hush puppy is a bit of a mystery, but there are several theories. Some say that it refers to Civil War lore, where Confederate soldiers would toss fried pieces of cornmeal dough to barking dogs in order to quiet them and avoid detection by Yankee soldiers. Others say the name is an amalgam of words, such as husk, hush and puppy.
Hush puppies are a classic southern food and they’re usually served with fish fry or barbecue as a side dish. They are also a popular appetizer at many seafood restaurants and can be easily made in your own kitchen.
These hush puppies are easy to make, but be sure to pay attention to the frying temperature. It’s important to use a thermometer and fry in batches to prevent overcrowding the oil. It’s best to start with the oil at around 375 degrees, and then check it frequently as it heats. If it gets too hot, the hushpuppies will become soggy and oil-logged. If it’s not hot enough, they’ll be greasy and undercooked. A good way to test the oil’s temperature is to drop a small piece of batter into it. If it sizzles immediately, it’s ready to use. If not, it needs to be heated a little longer.
Cook Time
A fried fish fry isn’t complete without some sweet corn hush puppies. These savory, sweet-and-tasty treats are made from a mixture of ground cornmeal and other ingredients that is dropped into hot oil in a form of small spheres and fried until crisp and golden brown. They are often served as a side dish with fried catfish, shrimp or other seafood, but you can also enjoy them on their own.
They are also very good reheated in the oven or air fryer. Just be sure to thaw them first to avoid the texture becoming tough and dense. They can even be frozen for later use, but they’ll lose some of their crispiness in the process.
Hush puppies are simple to make, but they do have some tricky steps to get the best results. It’s important to mix the dry ingredients and wet ingredients separately, then stir them together very gently. Overmixing will produce tough, dense hush puppies instead of the light and fluffy ones you’re looking for. Another thing to pay close attention to is the cooking temperature of the oil. It needs to be hot enough so that the hush puppies cook through, but not so hot that they burn. If you don’t have a thermometer, you can test the heat by spooning a little batter into the oil. If it sizzles and browns quickly, the oil is ready.
There are many stories behind the name of hush puppies, but most of them involve loud barking dogs. One theory is that escaped slaves who were trying to find their way to freedom would carry little bits of fried cornmeal with them so they could quiet the yapping dogs that might lead to their capture.
Pour the vegetable oil into a large cast iron skillet or a heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375 degrees F. Working in batches, carefully drop a heaping tablespoon of the batter into the hot oil with a slotted spoon. Fry the hush puppies until golden brown, turning them to cook evenly on all sides.
Serving
When you make these Roasted Corn Hushpuppies, they’re sure to become a favorite appetizer or side dish. They are easy to prepare and take less than ten ingredients, most of which you likely already have on hand. They are also a fairly quick recipe, making them ideal for a weeknight meal. These savory hush puppies will also be a hit at your next dinner party or summer shindig.
There are many theories about how hushpuppies got their name, but one popular theory is that Civil War-era slaves who were trying to escape to freedom carried small bits of fried cornmeal in their pockets to silence the barking dogs that might have led them into trouble or back to capture.
Regardless of their name, it’s clear that these fried cornmeal orbs are an American classic. They are a staple of seafood restaurants across the country, and they’re almost always served alongside fried catfish or shrimp. Hushpuppies are also a common feature at South Carolina fish fries.
Although they can be eaten on their own, hushpuppies are typically served with a variety of toppings to create unique flavor combinations. For example, you might serve them with a creamy, lemony herb yogurt sauce or a spicy and citrusy chile verde sauce. Other toppings that go well with hushpuppies include chopped green onion, shredded cheese and pickles.
These hushpuppies are best when served hot, but they can be stored in an airtight container in the refrigerator for up to five days and reheated at a later date. To reheat, simply place them in the oven or air fryer for a few minutes.
When you’re ready to make these scrumptious Roasted Corn Hushpuppies, heat two inches of oil in a large skillet or Dutch oven until it reaches 360 degrees Fahrenheit. It’s easiest to work in batches when frying the batter. Drop a few tablespoons of the mix into the oil to cook, and gently press them down with the back of a spoon. It’s important to press them down to prevent the hushpuppies from breaking up and falling apart in the hot oil.