Vicki's Hush Puppies

Crispy on the outside, tender on the inside – what’s not to love about this top-rated hush puppy recipe?

What Are Hush Puppies Made Of? 

Here are the ingredients you’ll need to make this hush puppy recipe: 

• Oil: Opt for a neutral oil with a high smoke point, such as vegetable oil. 
• Onion: A large, diced onion lends bold flavor and texture. 
• Sugar: White sugar adds subtle sweetness. 
• Eggs: Two eggs keep the hush puppies moist and help hold the batter together. 
• Flour and cornmeal: You’ll need a cup each of self-rising flour and self-rising cornmeal. 

How to Make Hush Puppies

You’ll find a full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade hush puppies: 

1. Make the batter. 
2. Drop the batter by the teaspoon and fry until the balls are golden brown. 
3. Drain on paper towels. 

Test Kitchen Tips

“If you haven’t tried this Southern summer staple, now’s the time,” says culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). Here are some of her tips and tricks for perfect hush puppies: 

• Instead of a teaspoon, Nicole uses an ice cream scoop to drop the hush puppies into the oil because you need to work fast. 
• “Do not hand me a platter of fried seafood without extra hush puppies on it,” according to Nicole. Check out our collection of 10 Best Fish Fry Recipes for delicious serving inspiration. 

How to Store Hush Puppies

Store the cooled hush puppies in an airtight storage container or zip-top bag lined with paper towels for up to five days in the refrigerator. You can freeze hush puppies for up to three months.

Allrecipes Community Tips and Praise

“I live in Ontario and wondered what the heck a hush puppy was, so I had to give these a try,” says Jody. “Now I know what I’ve been missing. They taste like little deep-fried corn muffins with onion in them.”

“I did add jalapeños,” according to June Cooper. “Excellent.”

“These are wonderful,” raves CLB. “My husband who doesn't normally like hush puppies can't stop eating them. So flavorful. Crispy outside and moist inside.”

Editorial contributions by Corey Williams