Tillie Doyle
Hush puppies are a Southern delicacy, often served as a side dish with fried fish and other Southern favourites. They are small, round balls of seasoned cornmeal, deep-fried to a golden brown and crisp on the outside, with a soft and fluffy inside. To cook hush puppies in a deep fryer, first, prepare the batter by mixing the dry ingredients in a large bowl and the wet ingredients in a medium bowl. Then, combine the two, shaping the mixture into small balls. Next, heat oil in the deep fryer to around 350-375°F. Finally, carefully drop the hush puppy balls into the hot oil in batches, frying for 2-4 minutes or until golden.
Characteristics and Values of Cooking Hush Puppies in a Deep Fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F-375°F |
| Oil type | Vegetable, canola, or peanut oil |
| Batter ingredients | Cornmeal, flour, sugar, baking soda, baking powder, salt, buttermilk, grated sweet onion, egg |
| Batter consistency | Wet |
| Batter resting time | 10-15 minutes |
| Hush puppy size | Small balls |
| Hush puppy quantity | 6-7 at a time to avoid crowding |
| Frying time | 2-4 minutes or until golden |
| Serving suggestion | Warm with butter |
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What You'll Learn
Hush puppy batter ingredients
Hush puppies are small, round balls of seasoned cornmeal batter that are traditionally deep-fried until golden brown. The cornmeal can be yellow or white, and the batter is usually flavoured with a little onion and a sweetener such as sugar.
The basic batter ingredients are:
- Cornmeal
- Flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Buttermilk
- Onion
- Egg
You can also add extras to your hush puppy batter, such as cheese, jalapeños, or cajun seasoning. Some recipes suggest using milk instead of buttermilk, and breadcrumbs instead of flour.
To make the batter, combine the dry ingredients in a large bowl and whisk to mix. In a separate bowl, whisk the egg and buttermilk. You can add the onion to this wet mixture, or grate the onion and add the juices to the dry ingredients. Stir the wet mixture into the dry mixture, just until combined. Do not overmix the batter, as this can lead to tough, dense hush puppies.
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How to make the batter
Hush puppies are small, round balls of seasoned cornmeal that are traditionally deep-fried until golden brown. The process of making hush puppy batter is similar to making pancakes or cornbread. You need to whisk together the dry ingredients and wet ingredients separately, then stir the wet into the dry by hand just until combined. Overmixing can lead to tough, dense results, instead of the desired tender, chewy, light balls.
To make the batter, combine the dry ingredients in a large bowl and whisk to mix. The dry ingredients include cornmeal, flour, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk the egg and buttermilk together. You can add onion, bacon, and pepper to the wet mixture for extra flavour. You can also add milk instead of buttermilk, but the buttermilk adds a nice tang to the hush puppies.
Stir the wet mixture into the dry mixture, just until combined. Do not overmix the batter. Allow the batter to rest for 10-15 minutes while you heat the oil in a deep fryer to 365°F. You can also heat the oil in a Dutch oven or a cast-iron skillet. The oil temperature can be anywhere between 350°F and 375°F.
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Oil temperature
To test if the oil is hot enough, you can dip a small spoon in cold water, then use it to scoop a spoonful of batter. Immediately submerge the spoon in the hot oil for a few seconds. If the hush puppy releases from the spoon, the oil is ready. You can also test the oil temperature by dropping a spoonful of batter into the oil. If the batter sinks to the bottom and then quickly rises, the oil is ready.
It is important to maintain the correct oil temperature throughout the cooking process. A good digital thermometer can help you monitor the temperature. Do not overcrowd the fryer, as this will lower the temperature of the oil. Fry the hush puppies in batches to maintain the oil temperature.
The type of oil used for frying hush puppies is also important. Clean, neutral-tasting vegetable oil, canola oil, or peanut oil are good choices.
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Frying technique
Hush puppies are small, round balls of seasoned cornmeal that are traditionally deep-fried until golden brown. They are a Southern delicacy, often served as a side dish with fried fish and other Southern favourites.
- The choice of oil for frying is important. Clean, neutral-tasting vegetable oil or canola oil is a good, inexpensive choice. Some deep-frying enthusiasts swear by peanut oil, too.
- Before you start, set up your frying station. Put your pot on the stove and pour in the oil. Keep your slotted spoon or frying tool handy, and line a sheet pan with a double layer of paper towels for draining.
- Heat the oil to between 350-375°F. It is important to get the temperature right. If the oil is not hot enough, the hush puppies will be greasy. Test the oil by dropping a spoonful of batter into the oil. If the batter browns too quickly, turn down the heat.
- Use a small cookie scoop or a soup spoon to portion the batter.
- Dip the spoon in cold water, then take a spoonful of batter. Use the side of the bowl to 'break off' the batter from the spoon.
- Immediately submerge the spoon in the hot oil for a few seconds until the hush puppy releases from the spoon.
- Repeat this process, frying in batches of 6 or 7 at a time. Do not crowd the pan as this will lower the temperature of the oil.
- Fry for 2-4 minutes or until golden brown.
- Use a slotted spoon to transfer the fried hush puppies to a paper towel-lined plate to drain.
- Serve warm with butter.
Hush puppies are best eaten fresh, but they can be frozen for up to three months and reheated in an air fryer.
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Reheating and storing
Hush puppies are best served hot or warm, but they can be enjoyed at room temperature, too. They can be kept warm in a low oven until ready to serve, but they are best eaten as soon as they are cool enough to not burn your mouth.
To keep your hush puppies warm after frying, transfer them to a baking sheet and place them in an oven preheated to 200°F. You can also transfer them to a wire rack on a rimmed baking sheet to keep them warm in a 200°F oven until the second batch is ready.
If you want to store your hush puppies for later, let them cool to room temperature, then place them in a zip bag or airtight container lined with paper towels to absorb excess oil and prevent mushiness. Hush puppies can be stored in the refrigerator for up to three to five days.
To store hush puppies for longer, you can freeze them. Arrange the cooked hush puppies in a single layer on a baking sheet and freeze for 1-2 hours, then transfer them to a resealable airtight container for long-term storage for up to three months.
When you're ready to enjoy your frozen hush puppies, first thaw them. Then, reheat them in an air fryer or oven for the best results. You can also use a microwave to reheat a few at a time. Reheating hush puppies in an air fryer for 3-4 minutes will help crisp up the outsides, making them taste almost as good as fresh. If reheating in the oven, preheat it to 390°F (198°C).
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Frequently asked questions
Clean, neutral-tasting vegetable oil or canola oil is a good, inexpensive choice. Some deep-frying enthusiasts swear by peanut oil, too.
The oil should be heated to around 365°F, although anywhere between 350°F and 375°F will work.
Hush puppies should be fried for 2-4 minutes or until golden.
