Reviewed: Oct. 8, 2011

I rolled these guys like cookies to keep them pretty. My only problem was that they are incredibly dense. I like my puppies a little fluffier. Over all pretty tasty, although my husband requested more spice next time. :o) Thanks.

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Reviewer:

prettysoldier

Cooking Level: Beginning

Home Town: Prescott, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

Reviewed: Sep. 13, 2011

I needed a base recipe since I lost the one I fell in love with so long ago..This recipe, as stated, made more than I needed and were dry and sweet but still a little bland. (Will be perfect if you're feeding several though.) I tweaked it the second time by adding green onions instead of white and little less than a 1/4 cup of milk (I aimed for a very thick gravy consistency) salt and pepper, reduced the sugar to only 1tbsp and adding 1/2tsp garlic powder and a pinch of cream of mustard powder (the only ingredients I was sure was in the old recipe.) Turned out awesome this go round! However, if you prefer them sweet rather than savory, keep the sugar. Thanks Vicki!

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Reviewer:

driveme04

Cooking Level: Expert

Home Town: Hilliard, Florida, USA

Living In: Callahan, Florida, USA

Reviewed: Sep. 6, 2011

This was my first time making hush puppies. I remember them as a child and how yummy they were. I have never found them as tasty in restaurants and many don't carry them. I thought I'd give this recipe a try. They were okay. I made a double batch so I added 3 eggs and 3/4 cup of whole milk. Definitely need the liquid. I added the onions, but next time, I will keep them out and sprinkle powdered sugar on top when they are done. I may also melt some butter and include that as part of the liquid. I do think this is a good base recipe, but it needs some work and definitely more liquid than 2 eggs.

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Reviewer:

Marni

Cooking Level: Expert

Reviewed: Sep. 5, 2011

They were good but very dry, couldn't get all the ingredients mixed together because the mix was so dry.

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Reviewer:

newkirk

Reviewed: Sep. 3, 2011

These were easy and great. I made a few changes, just to suit my taste, but I will be making these again.

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Reviewer:

GOODAYSUNLIGHT96

Reviewed: Sep. 1, 2011

I screwed this dish up royally! The oil was too hot, the puppies broke when turned. I will leave this dish up to the seafood houses. I'm sure they would have been fine if I had a baby fryer or something other then my cast iron skillet.

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Reviewer:

Jeannine

Cooking Level: Expert

Living In: Washington, D.C., USA

Reviewed: Aug. 31, 2011

Awesome! I am 'afraid' of onions so the first time I made these I didn't add all the onions it calls for. Not too bad, but they are FANTASTIC with the full onion strength.

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Reviewer:

bcarling

Cooking Level: Expert

Reviewed: Aug. 26, 2011

This was very easy and very tasty! As some have said, I would cut back the sugar a little. They were gone in seconds at the last fish fry!

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Reviewer:

artlet

Reviewed: Aug. 22, 2011

So delicious!! I grated the onion and added a little salt.

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Reviewer:

MommyInCT

Reviewed: Aug. 22, 2011

UPDATE: We cut the sugar and onion quantity a little and sliced the onions very thin. This was a huge difference - still sweet, but not overwhelming. Next time - - we'll add minced jalapeno's! Super yummy and easy recipe! I couldn't find "self-rising cornmeal" so just used 1 cup cornmeal and added 1.5 tsp baking powder and 1/2 tsp salt to make it self-rising. Next time, I'll cut the onions much smaller - minced, probably. We may try to cut back on the sugar just a tad and add miced jalepenos to spice it up a bit. Excellent, easy recipe!

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