Hushpuppies and Fritters

Hushpuppies are divine! It was brought to my attention recently from a few of my ‘over the pond’ friends that hushpuppies are a brand of shoes so what goes here! Yes, we have hushpuppy shoes here too, but you haven’t experienced ‘comfort’ until you’ve experienced southern hushpuppies!

They are cornmeal dough balls deeped fried. Many stories as to how they got their name. Look here for a nice write up on the different ones and pick the one you like best! There is also another recipe there. There are many variations to hushpuppies. Some put sugar, some don’t. Some put onion, some don’t. Some put cayenne pepper, some don’t. Some roll them in powdered sugar after frying, some don’t. But Paula Deen is our queen of southern cooking, so I am posting her recipe.

Paula Deen 

6 cups peanut oil  (okay to use canola or vegetable oil)
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

I got this recipe from Foodnetwork!

Here’s a how-to for hushpuppies from Southern Living Magazine
Check this out for a variety of recipes
Then there is Corn Fritters. How are they different from hushpuppies you ask?
There is an on going debate about that. Read this article for one man’s view on that subject.
The recipe I use for Corn Fritters does not contain cornmeal, but corn and a little flour. They are so light and delicious I could make a meal on them! I got my recipe from a cookbook I got years ago on a trip to Michigan. Hollyhocks and Radishes by Bonnie Stewart Mickelson.
Feather-Light Corn Fritters

3 tbls. flour
3/4 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
1/4 cup of milk
3/4 – 1 cup corn
light vegetable oil

In a medium suze mixing bowl, combine flour, baking powder, and salt.

Beat 2 egg yolks with milk. Stir into flour mixture with a fork, then add corn. If making ahead, refrigerate at this point.

When ready to fry fritters, beat the 2 egg whites until they form soft peaks, and fold into corn mixture.

Pour a 1/2 inch or so of oil into a large skillet over medium high heat. When oil is hot and rippling, drop a few tbls. of batter at a time into oil. Fry until golden brown, turning with a slotted spoon, then drain on paper toweling. Keep warm in oven if necessary.
Of course fresh corn is the best but you can use whatever you have at home. Make sure to drain it well if using canned.
As with hushpuppies these are good dipped in honey!
Enjoy! And stop over at Beth Fish Reads Weekend Cooking and see what else is cooking!
Peggy Ann

24 thoughts on “Hushpuppies and Fritters

  1. Oh, yeah. Coming from Birmingham, Alabama, I love hushpuppies. I don't make them because of the deep frying, but they are heavenly. Used to have fried catfish and hushpuppies.


  2. Thanks for explaining that. I had to look up cornmeal, it seems to be what we call 'polenta' in the UK. I fancy giving this a go, but not too often, given the deep frying. It won't be as unhealthy as a deep fried Mars bar though!


  3. Now I don't feel so silly about being afraid of a pressure cooker, JoAnn! The recipe for the fritters says to just use 1/2 inch of oil in a pan and fry, so you might be safe that way. I don't deep fry often anymore but fritters and hushpuppies are worth it once in a while!


  4. Hi Peggy,

    Definitely the only variety of 'hushpuppies' I know of here in the UK, are the kind that come in a box and you wear on your feet!

    The closest thing I can think of to your hushpuppies, would be potato fritters, or potato croquettes, although you see neither around on a regular basis any more, as they were long ago deemed to be too unhealthy to be sold many places now and I don't deep fry any food at home.

    For a dish that uses the same ingredients as your own, which seems to be basically a flour dough, then I guess the UK equivalent might be the 'dumpling', which is traditionally served with a beef stew.

    We used to have them as good fillers when we were children and I loved them. Once again, we don't see them around much these days because of health issues as they are quite heavy and stodgy and also because hubbie can't stand them!!

    We both love trying local food when w visit new places, so who knows, one day we might get to taste traditionally made 'hushpuppies', thanks for sharing.



  5. Hushpuppies are for the feet here in Australia too, our cuisine differences make me laugh. I can remember asking a US exchange student if he wanted a sloppy joe as it would be cold out, he said sloppy joe's were a mince (ground beef) on a burger bun. Sloppy Joe in Australia is a jumper or sweater lol.

    The closest thing I've seen to these hushpuppies is a potato gem but I'm always up for trying new things 🙂


  6. Thanks for the links, Yvonne! A hushpuppie really is just cornbread in a ball. And we have dumplings here too and I love them! The older I get, the less heavy fried foods agree with me. We only have them on occasion. I love local foods too. I usually buy a cookbook with regional recipes in them when we travel. Some of my favorites were found that way:)


  7. We don't have them near enough, Beth. I don't fry much anymore. Not because of health issues, (I have lots of hillbilly relatives that lived on fried food and lived to be old healthy people) but I hate 'greasing up' the kitchen:)


  8. This is totally the kind of cooking my southern husband likes! I grew up outside Philadelphia but have been in Florida for over 30 years now. I love grits, hush puppies and catfish – great post!


  9. I grew up in FL, Pierce. Cocoa on the east coast. My moms family are from TN. My PA. Born and bred husband about died the first time I gave him grits but now he loves them! I don't eat catfish though:(


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