Hush Puppies Recipe - Allrecipes.com
Hush Puppies Recipe
  • READY IN 25 mins

Hush Puppies

Recipe by  

"Simple yet good."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
  3. Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2012

A little extra cajun seasoning and these are great!

 
Most Helpful Critical Review
Sep 30, 2012

don't know what i did wrong with these but the batter was extremely runny so it made it hard to fry....other than that it tasted good :)

 

19 Ratings

Nov 04, 2012

Quick and easy. 5+ stars in my kitchen

 
Aug 07, 2012

great recipe. The recipe is more family size than party size, which makes good for the weekday dinner. The hushpuppies are moist and very tasty. Definetly give this recipe a try.

 
Aug 30, 2013

Very good recipe. I added a little Tony Cacheres seasoning to the mix to give them some spice and they were excellent!

 
Feb 26, 2014

These were so good! Added jalapenos and old bay and more Cajun seasoning. Everyone loved them!

 
Jan 19, 2014

I just got done making these...we hoped they would turn out better. The batter was VERY runny and that made it hard to get the shape right so I suggest adding more flour. Also, they were really bland so we will add sugar to the batter next time if we make them again. Adding butter and sugar on top really helped and made them savory and sweet. Good luck making these! They turned out pretty good with a few adjustments. (we left out the celery)

 
Jul 27, 2013

very bland.. you def should add some seasoning, I added seasoning salt, garlic powder, and black and red pepper to my second batch, as well as parsley for color

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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