Food & Cooking Recipes Recipes by Region Southern Recipes Hush Puppies Recipe From the Loveless Cafe in Nashville Be the first to rate & review! These irresistible fried balls of cornmeal batter are everyone's favorite Southern appetizer or side. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on February 23, 2024 Rate PRINT Share Close Photo: Brie Goldman Servings: 8 There are many stories about how hush puppies got their name, most have something to do with a man’s best friend. Rumor has it that Southern cooks used to feed small pieces of fried cornmeal batter to their canine friends to "hush them up." No matter how the dish came to be and got its name, we’re glad it did. These bite-sized fritters taste similar to another Southern culinary classic—cornbread. The ingredients are almost identical. The only real difference is that cornbread is baked and hush puppies are fried. The outsides of hush puppies are crisp and golden and the insides have the texture of a light and somewhat airy cornbread. They’re the perfect comfort food to serve alongside any hearty meal. Baking What Are Hush Puppies? If you aren't from the South, you may not have heard of hush puppies. Think of them as deep-fried balls of cornbread. They are made by preparing a simple batter with cornmeal, flour, milk or buttermilk, and eggs, then dropping spoonfuls of that batter into hot oil and frying them until they're golden brown. This recipe takes it up a notch with a couple of secret ingredients: grated yellow onion and thinly sliced green onions are added to the batter. The two alliums add more flavor to the cornmeal batter and new texture to the fritters. How Are Hush Puppies Eaten? Hush puppies are usually eaten either as an appetizer or side dish, and are often served alongside seafood, pork, or other fried foods. Why We Use Egg Whites, Not Whole Eggs Most hush puppy recipes call for whisking whole eggs into the cornmeal batter, just like you would with a basic cornbread recipe. For this recipe, we use one egg yolk in the batter to add moisture and fattiness. Then six egg whites, and instead of incorporating them directly into the batter, they are beaten to stiff peaks, just like you would with meringue. Once the egg whites are beaten, they are gently folded in to lighten the batter. Even after the hush puppies are fried, their texture is less dense and chewy and more light and airy. Using a stand mixer to beat the egg whites will make your life so much easier, but you can also whip them by hand with a large bowl and a balloon whisk. Ingredients 2 cups cornmeal 2 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt ½ cup grated onion ¼ cup sliced green onion 1 large egg yolk 1 cup buttermilk 6 large egg whites Canola oil, for frying Directions Brie Goldman Combine dry ingredients: In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Brie Goldman Add onions: Stir in onions. Brie Goldman Add egg yolk and buttermilk to cornmeal mixture: Combine egg yolk and buttermilk; stir into cornmeal mixture until combined. Brie Goldman Whip egg whites: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Brie Goldman Add to cornmeal mixture Gently fold beaten egg whites into cornmeal mixture. Brie Goldman Fry hush puppies in batches: Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375°F on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Brie Goldman Drain on paper towels: Transfer to a paper-towel-lined plate. Serve immediately. Brie Goldman Serving Suggestions Barbecued meats: Hush puppies are the perfect accompaniment to anything you’re grilling or smoking on the barbecue. Serve them alongside BBQ spare ribs or pork chops with creamy coleslaw. Fish fry: It wouldn’t be Southern cooking without a fish fry or a crawfish boil. Hush puppies are traditionally served with seafood. Dipping sauces: If you’re eating them on their own as an appetizer, serve them with some fun dipping sauces, like tartar sauce or spicy ketchup. Storage Instructions Like most fried foods, hush puppies are best eaten fresh, we do not recommend making them ahead of time. Rather, it’s best to fry as many as you need and store any leftover batter in the refrigerator. It will last in an airtight container for up to one day. If the batter thickens too much in the refrigerator, you can thin it out by whisking in some more buttermilk. Frequently Asked Questions Are hush puppies the same as cornbread? Hush puppies and cornbread are almost identical in terms of ingredients, but cornbread is baked while hush puppies are fried. Can hush puppies be baked? They won’t technically be hush puppies if they are baked. If you don’t feel like deep-frying, we recommend baking a nice crumbly batch of cornbread instead. Why are my hush puppies falling apart? If your hush puppies are falling apart in the frying oil, there is probably too much flour or cornmeal in the batter. Try adding a little more buttermilk to the batter. Why are my hush puppies dry and tough? There are two main reasons: either the batter is over-mixed or they have been fried too long. Be sure to mix the batter gently, especially when folding in the egg whites (it’s OK if there are a few lumps in the batter). And be sure to pull the hush puppies as soon as they turn a deep golden brown color. You can always fry one or two "test" hush puppies to make sure the oil is at the right temperature. More Southern-Inspired Recipes to Try: Sauteed Collard Greens with Garlic Southern Fried Cabbage with Smoked Sausage Southern-Style Individual Peach Cobbler Southern Fried Eggs Over Buttermilk Biscuits with Sausage Gravy Southern Pulled-Pork Sandwiches This recipe was featured in Southern Country Cooking from the Loveless Cafe by Jane and Michael Stern. Originally appeared: The Martha Stewart Show, Episode 2071 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.