Side Dish: United States – Tennessee – Tennessee Hush Puppies

Serving Size: 6

Approximate Time

Prep 15 min

Cook 8 min

Additional 5 min

Total 30 min

Ingredients

- 1 1/2 cups (180 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (14 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small yellow onion, finely chopped (about 3/4 cup, 110–120 g) or 3 scallions, thinly sliced (about 45 g) — use onions or scallions per preference
- 2 large eggs, beaten, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 2 tbsp (28 g) unsalted butter, melted
- 1/4 cup (60 ml) whole milk (optional, to adjust batter consistency)
- 1/2 cup (80–90 g) fresh or frozen corn kernels (optional, adds sweetness)
- Vegetable oil for deep frying, about 2 qt (1.9 L)
- Optional garnish: 2 tbsp (6 g) chopped fresh parsley or chives

Instructions

Short Description:
Crisp, golden deep-fried cornmeal fritters flavored with sweetened batter and plenty of chopped onion or scallion, served hot as a classic Southern side. The exterior is crunchy while the interior stays tender and slightly sweet.

Regional Notes:
This Tennessee version uses buttermilk and a touch of sugar for a slightly sweeter hush puppy, and emphasizes chopped onions or scallions for a pronounced onion flavor common in Tennessee preparations. The batter is dropped and deep-fried to a uniform golden brown for a crisp exterior and soft interior.

1. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper until evenly combined.
2. Stir in the finely chopped onion (or scallions) and the corn kernels if using, distributing evenly through the dry mix.
3. In a separate bowl whisk the beaten eggs, buttermilk, and melted butter until blended. If the consistency seems very thick, add up to 1/4 cup (60 ml) milk to loosen.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix. The batter should be thick but drop-able from a spoon—slightly thicker than pancake batter. Let the batter rest 5 minutes to hydrate the cornmeal.
5. While the batter rests, heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to allow hush puppies to float and turn (about 2–3 inches / 5–7 cm deep).
6. Test the oil with a small drop of batter — it should sizzle and rise to the surface immediately. Using a small cookie scoop or two spoons, carefully drop rounded tablespoonfuls of batter into the hot oil, working in batches without overcrowding.
7. Fry 2 to 3 minutes per side, turning once, until deep golden brown and cooked through. Adjust heat as needed to maintain 325–350°F (160–175°C) so the centers cook without burning the exterior.
8. Remove hush puppies with a slotted spoon and drain on paper towels. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if making multiple batches.
9. Sprinkle with a little extra salt if desired and garnish with chopped parsley or chives. Serve hot alongside fried catfish, barbecue, or any Southern main dish.