Hush Puppies II

Hush Puppies II

53 Reviews 4 Pics
Recipe by  Larry

“Cream corn makes these hush puppies extra moist and yummy.”

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Adjust Servings

Original recipe yields 2 dozen



  1. In a deep fryer, heat 1 inch of fat or oil to 365 degrees F (185 degrees C).
  2. In a medium mixing bowl combine all other ingredients, blend well and let stand for 10 minutes.
  3. Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil. Rise the spoon as needed to keep the batter from sticking.
  4. Cook the hushpuppies, 8 or 10 at a time, until brown. Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot.

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Reviews (53)

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Yummy! My family loves them. Here's what I did differently, though :D I used 1 cup of cornmeal, 1 cup of regular flour & a tablespoon of baking soda (in place of the 2 cups self-rising flour). I also added a little pepper and two tablespoons of white sugar (I think I'll try brown sugar next time). I fried them in a frying pan, in about 1 1/2 inches of oil, so had to flip them over once they got brown on one side.



Was great! Instead of two cups of flour did 1 1/2 cups of flour and 1/2 cup of cornmeal was great




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Amount Per Serving (24 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Mom's Cajun Hush Puppies


next recipe:

Jillena's Crab Hush Puppies