Hush Puppies

Recipe by BeachGirl
READY IN: 30mins
YIELD: 3-4 dozen




  • Mix all ingredients together just until they are wet.
  • Refrigerate 30 minutes to 5 hours.
  • To cook, heat oil to about 350-375 degrees.
  • Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
  • Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
  • Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
  • Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
  • Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
  • If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
  • When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
  • If they don't give them a little nudge to make them turn over.
  • Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
  • If oil is not hot enough, the puppies will be greasy.
  • I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
  • Adjust oil temperature as needed.
  • Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
  • They are still mighty good.