Old-Time Hush Puppies

Old-Time Hush Puppies
Makes about 15
  • ⅔ cup yellow cornmeal
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup finely chopped green onion
  • ⅓ cup whole buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon finely chopped white onion
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped red bell pepper
  • Vegetable oil, for frying
  • Creole Ranch Dip (recipe follows)
  1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. Add green onion, buttermilk, egg, thyme, onion, celery, and bell pepper, stirring just until combined.
  2. In a large skillet, pour oil to a depth of 1 to 1½ inches, and heat over medium-high heat until a deep-fry thermometer registers 365°. Using a 1-tablespoon spring-loaded scoop, gently drop batter into oil, and fry until golden brown, 45 seconds to 1 minute. Turn hush puppies, and fry until golden brown on all sides, about 1 minute more. Remove from skillet, and let drain on paper towels. Serve immediately with Creole Ranch Dip.

Creole Ranch Dip
Makes about ½ cup
  • ½ cup ranch dressing
  • 2 tablespoons Creole seasoning
  1. In a medium bowl, whisk together ranch dressing and Creole seasoning until combined. Cover and refrigerate for up to 3 days.


Find more perfect sides for your catfish fry in our March/April 2018 issue of Louisiana Cookin’


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