Sandra This Paula Deen Hush Puppies recipe is a crispy and fluffy recipe, which is made with cornmeal and grated onion. It’s the perfect side dish, ready in about 20 minutes.
Paula Deen Hush Puppies Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 1-2 tablespoons sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Cajun or Creole seasoning
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- ½ cup milk room temperature
- ½ tablespoon white vinegar
- 2 tablespoons vegetable oil
- 1 large egg room temperature
- 3 tablespoons grated onion
- Oil for frying (canola, vegetable or peanut)
How To Make Paula Deen Hush Puppies
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper.
- Combine Wet Ingredients: In a separate medium bowl, stir the milk and vinegar together and let it sit for 5 minutes to create a quick “buttermilk.” Whisk in the vegetable oil, egg, and grated onion.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula just until the batter is incorporated. Do not overmix.
- Fry Until Golden: Heat 1½ inches of oil in a Dutch oven or heavy skillet to 365°F. Using two small spoons, scoop a rounded spoonful of batter onto one spoon and gently push it into the hot oil with the second spoon. Fry for 3-5 minutes, turning occasionally, until deep golden brown. Drain on a paper towel-lined plate and serve promptly.
Recipe Tips
- How to get perfectly round hush puppies? Using two spoons as described in the recipe is the traditional method. For even more uniform shapes, you can use a small cookie scoop (about 1 tablespoon size) with a trigger release to drop the batter into the hot oil.
- Why are my hush puppies greasy? If the hush puppies absorb too much oil and are greasy, it means your oil temperature was too low. Make sure the oil is consistently at 365°F. Use a candy or deep-fry thermometer for the most accurate results.
- Why are my hush puppies raw in the middle? If the outside is dark but the inside is still doughy, your oil temperature was too high. This causes the outside to cook too quickly before the inside has a chance to catch up. Lower the heat slightly to maintain the target temperature.
- What’s the best cornmeal to use? A fine or medium-grind yellow cornmeal will give you a classic texture. White cornmeal can also be used. Avoid coarse-ground cornmeal, which can result in a gritty texture.
What To Serve With Hush Puppies
Hush puppies are a classic Southern side dish that pairs wonderfully with a variety of main courses.
- Fried Catfish or other fried fish
- Fried Shrimp or a Shrimp Boil
- Barbecue Pulled Pork or Ribs
- Served with creamy coleslaw
- Dipping sauces like tartar sauce, remoulade, or a simple honey butter.
How To Store Hush Puppies
- Refrigerate: Hush puppies are best served immediately while hot and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to re-crisp them.
- Freeze: Let the cooked hush puppies cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a 350°F air fryer for 5-8 minutes or in a 375°F oven for 10-15 minutes until hot and crispy.
Hush Puppies Nutrition Facts
- Calories: 378kcal
- Carbohydrates: 58g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 367mg
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make them in an air fryer, spray the basket with oil. Place the batter by the spoonful into the basket, leaving space between them. Spray the tops with oil. Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden and cooked through. Note that the texture will be less crispy and more like a baked cornbread drop.
Absolutely. Common additions include a can of drained corn kernels, finely minced jalapeños for some heat, or a handful of shredded cheddar cheese for a savory, cheesy version.
The most popular story dates back to the Civil War era or earlier, where fishermen or hunters would fry up a simple cornmeal batter and toss it to their barking dogs to “hush the puppies.”
Try More Recipes:
- Paula Deen Cream Cheese Frosting Recipe
- Paula Deen Pineapple Upside Down Cake Recipe
- Paula Deen Peanut Butter Cookies Recipe
Paula Deen Hush Puppies Recipe
Description
A classic Southern side dish, these hush puppies are crispy on the outside, fluffy on the inside, with a savory onion flavor.
Ingredients
Instructions
- Whisk together all dry ingredients in a large bowl.
- In a separate bowl, combine milk and vinegar; let sit 5 minutes. Whisk in oil, egg, and onion.
- Add the wet ingredients to the dry and stir just until combined.
- Heat 1.5 inches of oil to 365°F in a heavy skillet.
- Drop rounded spoonfuls of batter into the hot oil.
- Fry for 3-5 minutes, turning, until deep golden brown.
- Drain on paper towels and serve hot.
Notes
- Use self-rising cornmeal and flour for an even lighter texture if you have it; omit the baking powder and soda if you do.
- Adjust the sugar to your preference; use 1 tablespoon for a more savory hush puppy or 2 for a sweeter one.
- Do not overcrowd the skillet when frying; this will lower the oil temperature and result in greasy hush puppies.
- These freeze and reheat wonderfully, making them a great make-ahead side dish.
