I decided to try Bobby Flay’s hush puppy recipe, and they came out golden, crispy, and absolutely delicious.
The outside had that perfect crunch, while the inside stayed soft and tender with just the right amount of sweetness from the cornmeal. I love how these little bites are simple to make but taste like something special you’d get at a Southern fish fry.
For me, they’re the kind of snack that disappears fast—whether I serve them with fried fish, a dipping sauce, or just eat a few straight from the plate while they’re still warm.
Why You’ll Love This Recipe
These hush puppies aren’t just deep-fried balls of dough — they’re flavor-packed bites with just the right amount of heat, sweetness, and texture. The cornmeal gives them that signature grit, while the buttermilk keeps them moist and tender inside.
They’re also perfect for dipping! Pair them with spicy mayo, remoulade, or just a drizzle of honey butter and you’ve got a snack, side, or appetizer that disappears fast.
What You’ll Need
Dry Ingredients:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional, for heat)
Wet Ingredients:
- ¾ cup buttermilk
- 1 large egg
- 1 tablespoon melted butter
Add-ins:
- ½ cup finely chopped yellow onion
- 2 green onions, chopped
- 1 small jalapeño, seeded and minced (optional)
For Frying:
- Vegetable oil (for deep frying)
Pro Tips
- Don’t overmix the batter — stir just until combined for a tender hush puppy.
- Use a cookie scoop or two spoons to keep your hush puppies uniform in size.
- Fry at 350°F for even cooking and golden-brown color.
- Drain on a wire rack instead of paper towels for ultimate crispiness.
- Serve hot and fresh — they’re best within minutes of coming out of the fryer.
Tools You’ll Need
- Mixing bowl
- Whisk
- Cast iron skillet or deep fryer
- Slotted spoon or spider strainer
- Digital or candy thermometer
- Cookie scoop or tablespoon
- Wire rack and paper towels
Substitutions and Variations
- No buttermilk? Use regular milk + 1 tsp lemon juice or vinegar.
- Mild version: Skip the jalapeño and cayenne for a kid-friendly version.
- Gluten-free: Use gluten-free flour blend instead of all-purpose flour.
- Cheesy twist: Add ¼ cup shredded cheddar for a cheesy variation.
- Sweet version: Add a little more sugar and serve with cinnamon butter or honey.
Make Ahead Tips
While hush puppies are best freshly fried, you can mix the dry ingredients ahead and store in an airtight container. Chop your onions and jalapeños earlier in the day and refrigerate. Combine everything just before frying.
Leftovers can be reheated in a toaster oven or air fryer to bring back a bit of that crunch.
Instructions
1. Heat the Oil
Pour vegetable oil into a cast iron skillet or deep fryer to a depth of about 2 inches. Heat to 350°F, checking temperature with a thermometer.
2. Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne.
3. Add Wet Ingredients and Mix-ins
In a separate bowl, whisk together buttermilk, egg, and melted butter. Add to the dry ingredients and stir gently. Fold in chopped onions, green onions, and jalapeño until just combined.
4. Fry the Hush Puppies
Using a cookie scoop or spoon, carefully drop tablespoon-sized portions of batter into the hot oil. Fry in batches for 2–3 minutes, turning as needed, until deeply golden and cooked through. Drain on a wire rack.
5. Serve
Serve hot with your favorite dipping sauce — spicy mayo, honey butter, or classic remoulade.
Leftovers and Storage
Leftover hush puppies can be stored in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 4–5 minutes to crisp them up. Avoid microwaving, which softens the exterior.
You can also freeze them in a zip-top bag — reheat straight from frozen in the oven or air fryer.
Recipe FAQs
Q: Can I bake these instead of frying?
Technically yes, but they won’t have the same signature crunch. For best results, stick to frying or use an air fryer for a lighter crisp.
Q: What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Q: Can I use sweet corn or creamed corn in the mix?
Yes! Stir in ¼ cup sweet corn for a fun twist. Just don’t overdo it or they may fall apart while frying.
Q: How do I make them spicy?
Add more jalapeño, a dash of hot sauce, or increase the cayenne for extra heat.
Crispy, Southern, and Totally Addictive
These Bobby Flay-style hush puppies are everything you want in a Southern side: golden brown, crisp outside, and tender inside with just a touch of kick.
They pair beautifully with BBQ, catfish, shrimp, or anything fried — but they’re also good enough to enjoy on their own with a dipping sauce.