Mom's Hush Puppies

These hush puppies keep it dead simple. Pancake mix handles the leavening and flour so you just stir in yellow cornmeal, a little sugar, and enough milk to barely hold the dough together. That’s it.

The trick is keeping the dough dry and crumbly. You want it just wet enough to roll into balls between your hands, not smooth and sticky like a batter. Drier dough means crispier hush puppies that puff up golden and crunchy in the fryer instead of soaking up oil.

Two to three minutes in hot oil and they’re done: crispy shell, tender cornbread center, and a slight sweetness from that quarter cup of sugar. Drain them on paper towels and get them to the table while they’re still hot and crackling.

Chef Tips

• Add the milk slowly and stop as soon as the dough holds a ball shape. Too much milk makes them greasy
• Keep the oil at a steady temperature. If it drops too low, the hush puppies absorb oil and go soggy
• Fry in small batches so you don’t crowd the pot and drop the oil temperature
• Drain on paper towels and serve immediately for the crispiest result

Variations

• Fold in diced jalapeños and shredded cheddar for a spicy cheese version
• Add finely minced onion to the dough for a more traditional Southern hush puppy
• Serve alongside fried fish or a bowl of chili for a classic pairing