Hush Puppy Grits

Here’s a Southern twist on the classic hush puppy: grits replace the usual cornmeal, giving these a coarser, grittier crunch that regular hush puppies can’t match. Buttermilk in the batter adds tang and reacts with the baking soda to create a lighter, puffier interior.

The texture difference is real. Cornmeal hush puppies are smooth and dense. Grits-based ones have a more rustic bite with visible grain that crunches when you break through the fried exterior. It’s the kind of textural contrast that keeps you reaching for one more.

This batter comes together fast. Wet ingredients in one bowl, dry in another, stir just until moistened. Overmixing develops gluten and toughens the finished product. You want lumps. Lumps are fine. Lumps mean tender hush puppies.

Drop by tablespoons into shortening heated to 375°F (190°C) and fry for about three minutes, turning once. They should be deep golden brown all over with a crisp shell and a soft, steamy center.

Pro Tips

• Use raw grits, not cooked. This recipe calls for dry grits straight from the container. They hydrate in the buttermilk batter and cook through during frying.
• Don’t overmix the batter. Stir until just moistened. A few dry streaks are better than a tough, overworked dough.
• Keep the oil at a steady 375°F (190°C). Use a thermometer. These fry fast, and temperature swings mean uneven cooking.
• Fry in small batches so the oil stays hot. Crowding drops the temperature and gives you greasy, pale results.

Variations

• Cheese grits hush puppies: Fold in a handful of shredded sharp cheddar for a cheesy, savory version.
• Jalapeno grits: Add diced jalapeno and a pinch of cayenne to the batter for some heat.