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Fried Hush Puppies

Hush puppies are a Southern staple that have found their way into seafood restaurants across the nation. Made from cornmeal, flour, onion, egg and buttermilk, they are mixed until just combined, then rolled and fried in hot oil before resting to cool slightly.

Hush puppies are typically served alongside fried fish, barbecue or crabcakes, but also make a great appetizer anytime. Try them served with cocktail or tartar sauce, or just let the fluffy pups speak for themselves.

Try this easy and delicious recipe and you won’t be disappointed. Every hush puppy comes out fluffy, moist and tender, with the perfect blend of corn, salt and sugar. You’ll have everyone asking for more.

Fried Hush Puppies

Yield: Yields 20
Author: Hamilton Beach Test Kitchen


  • 1 cup buttermilk
  • 1 large egg
  • 1 small onion, finely chopped
  • 1 2/3 cups self-rising cornmeal mix
  • 1/2 cup all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Heat oil to 375°F in deep fryer.
  2. Beat buttermilk, egg and onion in large bowl until well blended.
  3. Stir in cornmeal mix, flour, sugar, baking powder and salt.
  4. With baskets lowered, drop mixture by rounded tablespoonfuls in batches into oil.
  5. Fry 4 to 6 minutes, turning once. Remove baskets to drain hushpuppies.

Hamilton Beach® Deep Fryers are generously sized for greater versatility — some even accommodating a whole chicken. What’s more, you can fry crispy, mouth-watering foods without the mess you’ve come to expect. Food can be lowered into hot oil and lifted out while the lid is closed for splatter-free frying. Hamilton Beach® Deep Fryers also feature adjustable heat and convenient timers.

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  1. I’ve actually NEVER had hush puppies! I didn’t grow up in the south so we didn’t really have them on the menus in the north! I definitely need to try some 🙂

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