In an effort to recreate the charro beans at my favorite nearby Mexican restaurant, I developed this slow cooker dish. They are delicious as a side dish, in bean soup, or on top of rice as a filling supper.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 quart vegetable oil for frying, or as needed
- 1 cup buttermilk
- ¼ cup vegetable oil
- 2 eggs, room temperature
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar (Optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup minced onion
- 4 green onions, minced
Instructions
- Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
- Preheat oven to 200 degrees F (95 degrees C).
- Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
- Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
- Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
- Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
- Sugar makes a great hush puppy but it will make them brown faster. Be careful of your oil temperature and don’t make the hush puppies too large so they will cook through.
- If you would like to add corn, just fold in 1/4 cup canned or frozen corn.
- For a spicy option add 1 minced jalapeno pepper or 1 teaspoon Cajun seasoning.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 277 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
We did it exactly as the recipe describes … except my niece misread and and told me the amount per hush puppy was 6 tablespoons! Well, needless to say the first batch of them were huge. about the size of a medium sized orange. But, surprisingly they were perfect. Fried them for 3 minutes a side, large and small, and they were delightful either way. This is a go-to for hush puppies.
Great Hush Puppies!! I likw that the Sugar is “optional” since I don’t like Sweet Hush Puppies. But I did add some Onion Powder with the Cornmeal-Flour mix for some Extra “Hush Puppy” flavor. 5-Stars!!
I followed the ingredients to a T. I was disappointed because of all the good reviews but this was “average” to me. It did need more salt in my opinion.
This is the best hushpuppies recipe out there. I have made these several times and is now my go to recipe. I have modified it a bit by adding 1/2tsp season salt to the regular salt the recipe calls for. 1/2 tsp cayenne pepper or to taste, /2tsp baking powder. Sometimes I add @1/4cup finely diced fresh jalapeño for an extra kick. Wonderful hush pups
Great recipe, easy to follow. Instead of using all-purpose flour and baking soda, I used self-rising flour. And instead of onions, I added a little onion powder. Great taste! I’ll definitely do this one again!
I made these exactly as the recipe was written. The batter was soupy. Did not have a “hushpuppy” consistency. Soaked up so much oil, they are almost inedible. I won’t be making this recipe again.
I made this following suggestions of several reviewers by adding a quarter cup of flour and cornmeal to thicken the batter. I also cut the sugar down to 1 tsp. to prevent scorching. The taste and texture of this is really good, but my personal preference is for it to be a little spicier. I think I’ll add Creole seasoning next time to jazz it up a bit.
Skipped sugar added more salt, cayenne pepper, garlic powder and jalapeños wouldn’t hurt for next time. Overall it’s a good recipe.
This recipe came out perfect! Very flavorful, we enjoyed the two types of onions in this recipe. These were a little airy. Will try adding the canned corn and jalapeños next time. But still very good just the way it is.
I made this recipe exactly as written and it was too thin to use a cookie scoop. I even let it sit while the fish and fries cooked and it never thickened up. Fortunately I had a box of McCormick hush puppy mix on hand. It took the entire box mix to finally get it thick enough to scoop. I think the taste would have been terrific, so I will try it again and either double the dry ingredients or halve the wet. Sorry to rate it so low, but as written it would fry up more like a funnel cake.
Very good recipe, tastes great and isn’t dry. I added another 1 tbsp of cornmeal and 1 tbsp of flour because my batter came out a tad thin. But they fried up beautiful. As for amount, I used the adjust feature and went from 8 servings down to 3. It still made 10 hush puppies, which is way more than the 2 of us can eat. Well…safely! Anyway, bear that in mind when making these.
Reduced sugar & added a little heat!
OMG, I made these and they were wonderful. They were really light compared hushpuppies that I had at restaurants. I did add powdered onion and garlic to my batch which I don’t think it needed. But, WOW, couldn’t stop eating them.
I did use only the whole green onion & no regular. onion. This was seen excellent recipe. Very light & fluffy. I made a double recipe for our crab boil!
I enjoyed the texture of the hushpuppies but it didn’t have enough salt or flavor. I used 1 Tablespoon of sugar, no green onions, and added one jalapeno. Next time, I will add at least 1 teaspoon of salt, 2 jalapenos, 3/4 cup onion, and the 1/4 cup corn. Thank you for the recipe!
Definitely a classic recipe. One change only…use peanut oil in your deep fryer.
Light and delicious
I made it exactly as listed and couldn’t have more pleased. I have never fried before so this was out of my wheelhouse but I really wanted restaurant tasting hush puppies. They were fabulous! I froze the leftovers and hope they’ll be good reheated.
I decided to half the recipe. I used a medium cookie dough scoop which is about 2 tbsp. Half the recipe made 23 hushpuppies that were about 2” diameter balls. It took about 3-4 mins at 360 oil. That being said, I opted to add a 11 oz can of Mexicorn to the half batch. It was perhaps a bit much so would recommend only doing a whole can for a whole batch. I didn’t add onion, but I did add about a tbsp. of onion powder. The batter does thicken up quite a bit if you let it sit while the oil heats but I still added another tbsp of corn meal to it to hold it together as I scooped. These hush puppies are fantastic! They are so pillowy and soft and are not sweet even with the sugar. I will definitely be making these again and again!!
Fantastic
These hush puppies are wonderful – light & fluffy, not heavy like some. I made these exactly by the recipe. Maybe added more onion, but that’s it. We loved them! Will be making again soon. Thank you!