Hush Puppies

"I get a kick out of seeing these hush puppies turn themselves over, and they taste great! They usually disappear before the meal. If you don't like my sweet Southern version, just omit the sugar."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
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.

Questions & Replies

Got a question? Share it with the community!


  1. Fantastic!!! They rolled over just like they were supposed to!! (Good puppies!! hehe!!)--not greasy, easy to make..we had this with an oven fried fish meal and what a wonderful accompanyment!! thank you for this one..I'll be making them again and again!! Teresa
  2. I SO agree with Ken - exactly like Chesapeake Bay Seafood House as a kid. Even better than I had hoped because I had a mind's eye of what I expect a hushpuppy to taste like and have been disappointed so many times. The first bite both my husband and I said "THAT'S IT!!!!!!!!!!" Waaaay too much for two of us, but I froze the rest of the batter in containers and will have them again real soon. Thanks so very, very much! Way above and beyond the call of duty!
  3. Delicious! I used this recipe in my first ever try to make hush puppies and they turned out great! I used skim milk, left out the peppers because I didn't have any on hand, abd added a few dashes if Cajun seasoning instead. It took ne a couple puppies to get the temperature right but once I did they were easy! Even my picky teenage brother enjoyed them. I will make these puppies again, probably with jalapeño as others have suggested to see if they are even better when spicy !
  4. Great recipe! I added some cheese and jalapenos, it turned out awesome. Everbody raved about it, this is a keeper. Thank you!
  5. Wow, great recipe. Crisp and extremely tender outside, soft inside, cooked through well, not doughy. I love sweet hushpuppies so the sugar was perfect. The entire family loved them, my boys are 3 and 4 and I have deprived them of hush puppies til now, they won't let me forget to make them from now on. Wow. Thanks!


  1. These were delicious. I used sour cream instead of milk and bread crumbs instead of bread because I just didn't have the other items on hand. Everyone loved them! I used a small cookie scoop to drop the hush puppies into the deep fryer. I will make this again!
  2. Well, it only took me about 25 years (and probably 2 tons of cornmeal) to find the perfect hush puppy recipe... I've tried many that tasted okay, but they always came up short in the texture department. These were perfection -- crisp and golden outside and incredibly light inside. It must be the breadcrumbs, because that's a most unusual addition. I used 1 T. of sugar and pickled jalapenos instead of bell pepper, otherwise following the recipe exactly. BeachGirl, these little puppies are fantastic!


I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
View Full Profile

Find More Recipes