Buttermilk Hush Puppies

A soft, golden hush puppy is one of those things that doesn’t need explaining. It’s warm. It’s crisp. And it’s always the right idea. I make these when I want something simple but still thoughtful—something you serve hot, with a cold drink and nothing else going on.

This recipe fits into quiet evenings, casual gatherings, or slow weekends. The ingredients are pantry staples, the method is straightforward, and the result feels both rustic and refined. They’re best served hot, fresh from the oil, with a dipping sauce or just a pat of butter on the side.

Crispy Buttermilk Hush Puppies with Onion & Cayenne

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine Comfort Food, Soul Food, Southern

Small-batch hush puppies made with cornmeal, buttermilk, and freshly grated onion. They fry up crisp on the outside, soft on the inside, and have just enough salt and heat to feel balanced. A quiet Southern staple done right.

Ingredients

• 1 cup cornmeal
• ½ cup all-purpose flour, scooped and leveled
• 2 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper optional for spice
• 1 large egg lightly beaten
• ¾ cup 169g buttermilk
• ½ small onion grated (about ¼ to ⅓ cup)
• peanut or vegetable oil for frying

Instructions

• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and a little cayenne if you’re in the mood for subtle heat.
• Add the egg, buttermilk, and grated onion right into the center. Stir gently until it comes together. You want the texture thick and a little rustic, like a soft scoop.
• Heat your oil in a deep pan, about two inches up. Once it hits 350°F, it’s ready. If you don’t have a thermometer, drop a small spoonful of batter in the oil. It should gently bubble and float it to the top.
• Scoop small rounds of batter into the oil, a few at a time. Let them fry for two to three minutes on each side, until golden and crisp. Flip gently. They should be puffed and lightly bronzed.
• Lift them out with a slotted spoon and rest on paper towels. Serve while they’re still warm plain, with honey butter, or whatever feels right.

Video

Notes

Don’t skip the onion. It melts into the batter and gives it depth without overpowering.

The batter should be thick but scoopable. If it feels too loose, let it sit for a few minutes.

Fry in batches and let the oil recover in between. It keeps everything crisp and clean.

Best served fresh, but if you need to reheat, a low oven keeps them soft inside and golden outside.