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Hush puppies, where have you been???
I used to make hush puppies quite often. I love hush puppies. But for some reason, I forgot about hush puppies. (How could that happen?) I haven’t made hush puppies in a long time. Then suddenly I woke up one day and hush puppies popped into my head and I haven’t been able to get them out. I’ve been eating hush puppies for breakfast, lunch, and dinner. I’m going to turn into a hush puppy at this rate.
I love my hush puppies recipe, so I want to share it with you. It’s a delicious basic recipe that can be changed up in so many ways.
The vegetables can be anything and in any combination adding up to 1 cup. Hot or sweet peppers, onions, zucchini, squash, whole corn, whatever you like or have on-hand or leftover! The cheese can be any kind of cheese. You can also leave out the minced veggies and/or cheese and the recipe will still work just fine if you want them plain. If I add herbs or other seasonings, I like about a teaspoon. (More can overpower the flavor.)
Note: The sugar, salt, and pepper are to taste. Adjust to suit yourself.
Some of my favorite combinations include onions and dried crushed red peppers, minced hot peppers, and zucchini and squash. Other great combos are diced (drained) tomatoes, garlic, and basil, Italian seasonings and mozzarella, whole corn and peppers. And on and on. Every time you make them, they can be different and geared to suit the meal. Remember that hush puppies aren’t just for seafood! You can serve them with anything. They even make great appetizers, which is a good time to mix in finely chopped shrimp or ham or crumbled sausage.
I made this batch with onions, dried crushed red peppers (1 teaspoon), and cheddar.
To lower the fat, you can use skim or non-fat milk and that works just fine. You can also bake hush puppies using a mini-muffin pan. Just know you aren’t really making hush puppies when you do that–you’re pretty much making cornbread mini-muffins. When I make hush puppies, I want hush puppies–and that means fried in hot oil.
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How to make Hush Puppies:
1 egg
1 cup vegetables, minced
1/2 cup milk or buttermilk
1/2 cup cheese, shredded
3/4 cup cornmeal
1/2 cup all-purpose flour
1/2 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon pepper
other herbs and seasonings to taste
vegetable oil for frying
In a bowl, combine all ingredients and stir well. Drop batter by spoonfuls into deep hot fat).
I just use a big spoon and push off the dough with another spoon.
You don’t need a lot of oil–about three inches of oil will do.
Fry about 3 minutes (depending on size). They will sink to the bottom at first then pop up, fat and delicious. Get them out when they’re a nice golden color; drain.
Pop in your mouth. I like hush puppies dipped in ketchup, horseradish, Ranch dressing, melted butter, or nothing at all. Warning: These are really addictive. (Sorry!)
*Makes a dozen to a dozen and a half, depending on size. Double or triple the recipe if you’re having company.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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Goodness! When I was a child and lived on the farm, I was terrified of the big pigs, and maybe it was a good thing. That is downright scary.
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They were the most horrible little rocks I have ever been served. I wanted that stupid hush puppy and all I got was that nasty little rock.
That being said I have decided I will be eating YOUR hush puppies for my birthday on the 2nd.
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There are several theories about the term, but they all stem of the American South.
“Hush puppies seem to have originated in the day-long hunting and fishing expeditions popular among Southern men a few generations ago.Cooking their catch over an open fire was part of their enjoyment of the day…as a side dish they fried little cornmeal cakes in the pan they had used for the fish, and when the meal was over the leftovers went to the tied-up, yelping dogs, presumable with the cry “Hush, puppies.” The name first appears in print in 1918, but probably was
used much earlier.” —Rare Bits: Unusual Origins of Popular Recipes, Patricia Bunning
Stevens [Ohio University Press: Athens] 1998 (p. 139).
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Your pictures of your recipes are so wonderful. Thanks for all you do to make this site so much fun to be on and for all the wonderful recipes you as well as other submit!!
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Looks like I’ll be making up a mess of hush puppies!!
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Maybe I’ll pass along this recipe to somebody else and get them to cook them when I’m there visiting. Yeah, that’s the idea!!!!!
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I got to eat F O U R. Big hit. Told Charlie they were veggie fritters – he hates hush puppies. But, he found the recipe sitting there on my browser after he ate them…and we found out I forgot to put in the egg. Oh well. They were still yummy! (Caught RED HANDED FEEDING HIM SOMETHING HE DOESN’T LIKE! Whew! They were so good, he ignored that…**laughter* I think I’ve been forgiven.
)
Made them with some steamed brocolli that I chopped, shredded Mexican 4 cheese blend, then some spices (dab of sage and thyme, 1/4 garlic powder, sprinkle of onion powder and ginger powder, and the remainder 1/2 teaspoon of hot chipotle flakes. YUMMY! I would never have thought to add those hot pepper flakes.
So glad you mentioned to keep the spices down to one tsp, I would have overdone it for sure! Needless to say, they made a perfectly balanced little meal for Ethan, (19 month old grandson), today. Grandpa, and Mommy – when she came to pick him up after work, helped him eat them…with Ethan eating the most, it seemed, (or was it Mommy? Or Grandpa? **laughter**)
I had trouble frying them. I don’t know how to fry stuff – my new thermometer has 370 marked off as the deep fry point – didn’t work – they were a deep brown in a minute! Raw inside. I settled for 350, about 3 minutes to 3.5 minutes for the whole thing. I used a very small ice cream scooper, 1 tablespoon capacity. Perfect size for Ethan – but since he stuffs things in his mouth till he gags, we cut them in half for him. He held and stared at a complete round one for about a minute till he decided to take a wee bite out of it, (brocolli is his favorite veggie). And yes, he does handle hot pepper flakes quite well…they don’t bother him. We found out when he insisted on eating the adults’ version of spicy collard greens instead of his without the hot pepper flakes. He couldn’t get enough of the spicy greens. Odd, but well, he’s a chip off the old block…takes after Mom’s side of the family! : )
Thanks again, finally, after all these years, a keeper! : )
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