Frying Perfect Hush Puppies: A Deep-Fryer's Guide

Hush puppies are a Southern specialty, typically served as a side dish to fried foods like catfish and other seafood. They are small, deep-fried balls made of a cornmeal batter, with a crispy exterior and a soft, fluffy interior.

In this guide, we'll walk you through the steps to make delicious hush puppies in a deep fryer, from preparing the batter to achieving the perfect golden crunch.

Hush puppies batter ingredients

Hush puppies are made from a cornmeal batter, deep-fried to crispy perfection. The cornmeal batter is made up of a variety of ingredients, including:

Dry Ingredients

Cornmeal is the main ingredient in hush puppies, giving them their distinctive flavour and texture. Both white and yellow cornmeal are suitable, with white cornmeal being slightly sweeter. The type of cornmeal is important; a fine- to medium-grind stone-ground cornmeal is best, as mass-market cornmeal can make the fritters too gritty. The ratio of cornmeal to flour is also important: a ratio of 1 1/2 cups cornmeal to 1/2 cup flour is ideal, as too much flour will make the hush puppies dense and bread-like.

In addition to cornmeal and flour, the dry ingredients can include:

• Leavening agents: baking soda and/or baking powder
• Salt
• Sugar (optional, to taste)
• Spices and seasonings: Cajun or Creole, black pepper, garlic powder, onion powder, paprika, etc.

Wet Ingredients

The wet ingredients bind the dry ingredients together and include:

• Buttermilk: a traditional ingredient, providing a wonderful flavour and aiding in smoothing the batter. If you don't have buttermilk, you can make your own by adding vinegar to milk.
• Egg: lightly beaten
• Oil: peanut or vegetable oil is typically used, added to the batter and/or for frying.

Additional Ingredients

Some recipes also call for:

• Onion: grated or finely chopped
• Milk
• Butter: cubed and stirred into the batter
• Cheese: shredded
• Peppers: jalapeños, green bell peppers, or other diced peppers
• Corn
• Herbs

How to mix the batter

To make the batter for hush puppies, you'll need a combination of dry and wet ingredients.

For the dry ingredients, you'll typically need cornmeal, flour, and a leavening agent such as baking powder or baking soda. Some recipes also call for sugar, salt, and spices like Cajun seasoning, black pepper, or paprika.

For the wet ingredients, you'll need buttermilk or milk, an egg, and often grated onion. Some recipes also include vegetable oil or butter.

To mix the batter, start by whisking together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients, whisking well. Then, add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to over-mix, as this can lead to dense and chewy hush puppies. The batter should be thick, rich, and creamy.

Once the batter is mixed, let it rest while you heat the oil for frying. This will allow the gluten in the flour to relax, ensuring your hush puppies are light and fluffy. The batter can also be made ahead of time and stored in the fridge until needed.

Oil temperature and type

The oil temperature is crucial to achieving the perfect hush puppies. Most recipes recommend heating the oil to around 365°F (185°C). However, some recipes suggest a range of 350-375°F (177-191°C). If the oil is not hot enough, the hush puppies will be greasy. If it is too hot, the outside will get too browned, and the inside will be gummy or runny.

To test if the oil is ready, you can use a deep-frying thermometer. Alternatively, you can use the handle of a wooden spoon: place the end of the handle in the oil, and if bubbles form around the wood, the oil is ready. If it is bubbling vigorously, the oil is too hot; if there are no bubbles, the oil needs more heating.

It is also important to maintain a constant oil temperature throughout the cooking process. This can be done using a deep fryer or a heavy pot with a thermometer.

When frying the hush puppies, do not overcrowd the pot, as this will cause the oil temperature to drop. Fry in small batches, and adjust the heat as needed to maintain the oil temperature.

As for the type of oil, it is best to use an oil with a high smoking point, such as vegetable, canola, peanut, avocado, or corn oil. Olive oil is not suitable for deep frying.

How to drop the batter into the oil

Now that you've prepared your hush puppy batter, it's time to drop it into the hot oil and fry up some delicious hush puppies! Here's a detailed guide on how to do it:

Prepare Your Workstation:

Before you begin, ensure you have a few key tools ready: a small spoon, a slotted spoon or metal strainer, and a plate lined with paper towels. You'll also want to ensure your oil is heated to the correct temperature—around 350°F to 375°F. Use a deep-frying thermometer to check.

Drop the Batter:

When your oil is hot enough, it's time to start dropping in the batter. Dip your small spoon into some cold water, then scoop up a spoonful of batter. Immediately submerge the spoon into the hot oil for a few seconds until the batter releases from the spoon. You can also use a cookie dough scooper or a small ice cream scoop to drop the batter into the oil, which can be less messy.

Be careful not to overcrowd the pot or deep fryer, as this will cause the oil temperature to drop. Work in small batches, frying only 5-7 hush puppies at a time.

Fry the Hush Puppies:

Use a slotted spoon or tongs to turn the hush puppies frequently, ensuring they brown evenly on all sides. Fry for 2-4 minutes, or until they are golden brown. If your hush puppies are cooking evenly, they should turn themselves over in the oil. If not, give them a gentle nudge to flip them over.

Drain and Serve:

Once the hush puppies are golden brown and cooked through, remove them from the oil with a slotted spoon and place them on the paper towel-lined plate to drain off any excess oil. Serve your hush puppies hot with salted butter, or enjoy them as a side dish with your favourite Southern meal.

Tips for Success:

• Getting the spoon wet before scooping the batter is important, as it helps prevent the batter from sticking to the spoon.
• Maintain a constant oil temperature by using a deep fryer or heavy pot with a thermometer.
• Don't overmix the batter, as this can affect the texture of your hush puppies.
• Each hush puppy should be made with around 2 tablespoons of batter. Avoid making them too big, or they won't cook through evenly.
• Hush puppies are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day or in the fridge for up to 4 days.

Now you're ready to drop that batter and fry up some delicious hush puppies! Enjoy!

How to serve hush puppies

Hush puppies are best served hot and fresh, straight from the fryer. They are a great side dish to accompany Southern classics like fried fish and barbecue. They can also be served with anything on the menu—simply split them open, add a pat of salted butter, and serve.

Hush puppies are also a great snack and can be served with butter and honey, or dipped in Southern comeback sauce. They are a perfect match for seafood dishes such as beer-battered fish, crab cakes, coconut shrimp, and homemade fish sticks. They can also be used to mop up saucy dishes like slow cooker pulled pork and barbecue pulled pork. They are excellent when dipped into Jalapeno Tartar Sauce, Homemade Ranch Dressing, or Hot Ranch Crab Dip.

Frequently asked questions