Smoky Hush Puppies

Hush puppies were first made in the Deep South when fishermen would fry extra batter in little round balls and throw them to their hunting dogs, saying “Hush, puppies!”

Serves: 12Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 12


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 tsp. smoked paprika
  • 1⁄3 cup buttermilk
  • 2 large eggs
  • 1⁄2 cup chopped sweet onion
  • 4 cups vegetable oil


  • In large bowl, combine cornmeal, flour, baking powder, baking soda, and paprika and mix well. In medium bowl, combine buttermilk, eggs, and sweet onion and beat well. Mix dry and wet ingredients together just until blended.
  • Heat oil in large heavy saucepan to 375°F. Drop batter by spoonfuls into hot oil, about five or six at a time, and fry until golden brown. Remove and drain on paper towels. Serve hot.