Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!
This was the best hushpuppy recipe I’ve ever tried! I added chopped jalapenos for an extra kick; next time I think I’ll add some corn. They were so light and fluffy–not heavy or doughy at all. No need to keep them warm in the oven–we were eating them as soon as they came out of the fryer!
I love hush puppies and I thought these were great. I added a little cayenne pepper,extra salt and paprika. I liked this recipe because I don’t keep self-rising flour on hand and I didn’t want to have to think about the conversion with salt & baking soda because it was already taken care of in the recipe. Also, I used plain milk and added a little vinegar to make buttermilk. Even with the substitutions, they came out delicious.
My husband’s from Louisiana, and swears that these hush puppies are the very best he’s ever eaten! Followed directions to a T, and will never make another recipe!
Making these hush puppies right now. They are fantastic! Had to sample with the honey butter I made. Just added some fresh chives otherwise made them exactly as written. Thanks for the great recipe.
My husband and I are both from North Carolina and these are like the ones we would get in seafood restaurants. I was really craving these because we now live in Oklahoma so we don’t have hushpuppies here like we do in the south. I’m glad that I came across this recipe it reminds me of home. Thank you Mama Smith for this quick and easy recipe ( these were great with honey butter).
1 QUART VEGETABLE OIL FOR FRYING, OR AS NEEDED
1 CUP BUTTERMILK
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