Crispy Vickis Hush Puppies Recipe – Easy Golden Cornmeal Crunch

Name: Crispy Vicki's Hush Puppies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon sugar (optional); 1/2 cup buttermilk (or milk with splash of vinegar); 1 large egg; 1/4 cup finely chopped sweet onion; 2 tablespoons melted unsalted butter; 1/4 teaspoon ground black pepper; Vegetable oil or peanut oil (about 4 cups, for frying); Optional: 1/4 cup chopped green onions; Optional: 1 small jalapeño, seeded and minced; Optional: 1/2 cup shredded cheddar cheese

Posted on November 30, 2025

Comfort Food

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There’s something downright magical about the crackle and pop of hot oil when you drop a spoonful of cornmeal batter into the skillet. The aroma of sweet onion mingling with golden cornmeal fills the kitchen, and let me tell you—the anticipation builds with every sizzle. The first time I made Vicki’s hush puppies, I was standing in my grandma’s cozy kitchen, apron dusted with flour, watching her fry up a batch for Sunday supper. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, these little bites are pure, nostalgic comfort—the kind that makes you close your eyes after the first taste. When I was knee-high to a grasshopper, hush puppies were the star at every fish fry and potluck. I wish I’d discovered this exact recipe years ago; the crunch is unbeatable, and the flavor is downright addictive. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). There’s a reason these are now a staple for family gatherings, game days, and gifting to neighbors.

Vicki’s hush puppies are dangerously easy to whip up, making them perfect for quick snacks, sweet treats for your kids, or to brighten up your Pinterest board with a golden, crispy recipe that’s sure to catch attention. You know what? After testing this recipe more times than I care to admit (in the name of research, of course!), it’s officially become my go-to for anytime I need a little southern comfort—feels like a warm hug, and you’re going to want to bookmark this one.

Why You’ll Love This Crispy Vicki’s Hush Puppies Recipe

If you’re anything like me, you want a recipe that delivers big flavor without fuss, and Vicki’s hush puppies absolutely fit the bill. Years of recipe testing, failed batches, and way too many taste tests have taught me that simple is best—and this easy golden cornmeal crunch is proof. Here’s why folks rave about these crispy hush puppies:

Quick & Easy: These come together in under 30 minutes—perfect for those busy weeknights or last-minute cravings.
Simple Ingredients: No need for a fancy grocery run; you probably have everything in your pantry already.
Perfect for Any Occasion: Ideal for brunch spreads, potlucks, cozy dinners, or holiday mornings when you want something special but stress-free.
Crowd-Pleaser: Kids, adults, picky eaters—everyone grabs seconds. Trust me, you’ll want to double the batch.
Unbelievably Delicious: The texture is crispy on the outside, tender inside, with a hint of sweet onion and golden cornmeal crunch.

What sets this recipe apart? It’s the ratio of cornmeal to flour that gives each hush puppy its signature crunch, plus a dash of baking powder for that light, fluffy interior. I’ve tried blending the onion for extra flavor (works wonders!), and using buttermilk for tang. Honestly, this is not just another hush puppy—it’s the one you’ll keep coming back to.

This recipe isn’t just good—it’s the kind that brings people together. It’s comfort food, but lighter and faster, with the kind of soul-soothing satisfaction that turns a simple meal into a memory. Whether you’re impressing guests or just treating yourself, these hush puppies make any meal a little more special (and a lot more fun).

Ingredients Needed for Crispy Vicki’s Hush Puppies

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature golden cornmeal crunch—without any unnecessary fuss. Most of these are pantry staples, and the rest are easy to find year-round. Here’s everything you’ll need:

For the Batter:
- 1 cup (160g) yellow cornmeal (I recommend Bob’s Red Mill for the best crunch)
- 1/2 cup (65g) all-purpose flour (King Arthur is my go-to for consistent texture)
- 2 teaspoons baking powder (helps puff up those hush puppies)
- 1/2 teaspoon baking soda (for extra lift)
- 1 teaspoon salt (fine sea salt or kosher)
- 1 tablespoon sugar (adds a touch of sweetness—optional, but I love it!)
- 1/2 cup (120ml) buttermilk (or use regular milk with a splash of vinegar—works in a pinch)
- 1 large egg (room temperature works best)
- 1/4 cup (35g) finely chopped sweet onion (Vidalia is great, but yellow works too)
- 2 tablespoons melted unsalted butter (adds richness and helps with browning)
- 1/4 teaspoon ground black pepper (for a little kick)
For Frying:
- Vegetable oil or peanut oil (enough for 2-3 inches in your skillet or fryer—about 4 cups/950ml)
Optional Add-ins:
- 1/4 cup (35g) chopped green onions (for color and flavor)
- 1 small jalapeño, seeded and minced (if you want some heat)
- 1/2 cup (60g) shredded cheddar cheese (adds an irresistible savory note)
Substitution Tips:
- Use gluten-free all-purpose flour for a celiac-friendly batch
- Swap in dairy-free milk and vegan butter for a plant-based version
- Frozen chopped onions work in a pinch—just thaw and drain

In summer, I like to toss in fresh corn kernels for even more crunch. If you’re out of buttermilk, a quick mix of regular milk and lemon juice does the trick (just let it sit for five minutes). All these ingredients come together for that signature crispy Vicki’s hush puppies flavor!

Equipment Needed

You don’t need fancy gadgets for this crispy Vicki’s hush puppies recipe, but a few trusty tools make all the difference. Here’s what I use:

Heavy-bottomed skillet or deep fryer (cast iron holds heat best—my grandma swore by it)
Medium mixing bowl (glass or stainless steel for easy cleanup)
Whisk or fork (for mixing the batter)
Slotted spoon or spider skimmer (for lifting hush puppies out of the oil safely)
Small cookie scoop or two spoons (for dropping batter—keeps sizes consistent)
Wire cooling rack (optional, but keeps hush puppies crispy instead of soggy)
Paper towels (for draining excess oil)

If you don’t have a deep fryer, a sturdy Dutch oven or any deep pot works just fine. In a pinch, I’ve used a regular soup pot—just watch the oil depth. Keep your gear clean by rinsing the whisk right after mixing, and replace paper towels with a clean kitchen towel to save money. Any basic kitchen setup will get you crispy results, I promise!

Preparation Method

Prepare the Oil: Pour 2-3 inches (about 4 cups/950ml) of vegetable or peanut oil into your heavy-bottomed skillet or fryer. Heat over medium-high until it reaches 350°F (175°C). Use a thermometer for best results—too hot and they’ll burn, too cool and they’ll soak up oil.
Mix Dry Ingredients: In a medium bowl, whisk together 1 cup (160g) cornmeal, 1/2 cup (65g) flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon sugar. The mixture should look sandy and even—no big lumps.
Combine Wet Ingredients: In a separate bowl, beat 1/2 cup (120ml) buttermilk and 1 large egg until smooth. Stir in 2 tablespoons melted butter, 1/4 cup (35g) chopped onion, and any optional add-ins (green onions, jalapeño, cheddar).
Bring It All Together: Pour the wet mix into the dry mix. Stir gently with a whisk or fork—don’t overmix. The batter should be thick, just scoopable, and a little lumpy (that’s good!). If it’s too dry, add another splash of buttermilk; too wet, sprinkle in a touch more cornmeal.
Test the Oil: Drop a small spoonful of batter into the hot oil. If it sizzles and floats, you’re good to go. If not, let it heat another minute. (Honestly, this step saves so much frustration—nothing worse than soggy hush puppies.)
Fry the Hush Puppies: Using a small cookie scoop or two spoons, gently drop 1-tablespoon portions of batter into the oil. Don’t overcrowd—work in batches of 5-6. Fry for 2-3 minutes, turning occasionally, until deep golden brown and crispy all over.
Drain and Cool: Lift hush puppies out with a slotted spoon or spider skimmer. Place on a wire rack or paper towels to drain excess oil. Let cool for 1-2 minutes—they’ll firm up and get even crunchier as they sit.
Repeat: Continue frying remaining batter, adjusting oil temperature as needed. If the oil drops below 340°F (170°C), let it reheat between batches.
Troubleshooting: If hush puppies are too dense, gently fold batter less; if crumbly, your batter is too dry. Batter spreading too much? Chill it for 5-10 minutes before frying. I’ve had batches flatten out when my oil was too cool, so keep that thermometer handy.
Serve: Enjoy warm, with a sprinkle of salt or a drizzle of honey. Trust me, they’ll disappear fast!

Personal tip: Always fry a test hush puppy first—my grandma insisted, and she was right. It’s the easiest way to catch any last-minute tweaks (and sneak a taste). The golden, crispy result is worth every step!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks for getting those hush puppies perfectly crisp every time. Here’s what works:

Keep the Oil Hot: Maintaining 350°F (175°C) is key—use a thermometer, or drop a kernel of cornmeal in. If it sizzles right away, you’re good.
Don’t Overmix: Stir batter just until combined. Overmixing makes them tough instead of tender.
Use Fresh Baking Powder: If it’s old, your hush puppies won’t puff up. Learned that one the hard way—flat hush puppies aren’t nearly as fun.
Test a Single Hush Puppy First: It’s a lifesaver for checking seasoning and texture before frying the whole batch.
Batch Frying: Work in small batches so the oil stays hot and hush puppies cook evenly. Crowding cools the oil and leads to greasy results.
Drain Well: A wire rack keeps them crispy longer than paper towels alone.
Multitasking: While the first batch fries, prep your next round of batter drops—keeps things moving and oil hot.

I’ve had my share of soggy, oily hush puppies (usually from rushing or crowding the skillet). Take your time, keep batches small, and you’ll get that signature crunch every time. Consistency is all about oil temp and light mixing—trust me, it makes all the difference!

Variations & Adaptations

Crispy Vicki’s hush puppies are endlessly adaptable—here are a few of my favorite twists:

Spicy Jalapeño Cheddar: Add 1/2 cup (60g) shredded cheddar and 1 small minced jalapeño for a bold kick. Perfect for game day snacking!
Gluten-Free: Swap all-purpose flour for a gluten-free blend (Bob’s Red Mill works well). The texture is just as crisp—promise.
Sweet Corn & Honey: Fold in 1/3 cup (50g) fresh corn kernels and drizzle finished hush puppies with honey for a sweet-savory treat.
Baked Version: Spoon batter into mini muffin tins and bake at 400°F (200°C) for 12-15 minutes. Not quite as crunchy, but still tasty for lighter fare.
Vegan Adaptation: Use flaxseed egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) and dairy-free milk/butter.
Seasonal Flavors: In autumn, add a pinch of smoked paprika or chipotle for warmth. In spring, toss in diced scallions and fresh herbs.

I love customizing these for family and friends—last Thanksgiving, I made a batch with chopped sage and they disappeared in minutes. If you’re working around allergies, just swap the dairy and flour as noted above. There’s no wrong way to make hush puppies your own!

Serving & Storage Suggestions

These crispy hush puppies are best enjoyed piping hot, right out of the fryer. Here’s how to serve and store them for maximum crunch:

Serving: Serve warm, with a sprinkle of flaky salt or a side of honey butter. They pair perfectly with fried fish, barbecue ribs, or a big bowl of chili. For brunch, set out with eggs and bacon!
Presentation: Stack on a rustic platter, garnish with fresh herbs, or pile into a basket lined with parchment (looks great for Pinterest photos!).
Storage: Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer, then transfer to a zip-top bag—good for up to 2 months.
Reheating: Crisp up leftovers in a 350°F (175°C) oven for 8-10 minutes. Skip the microwave (makes them soggy). Air fryer works too—just a few minutes at 350°F (175°C).
Flavor Over Time: Hush puppies stay crunchy for a few hours, but best eaten fresh. If storing, reheat to bring the crunch back—trust me, they’re worth it!

For parties, I make them ahead, freeze, then reheat right before serving—they taste just as fresh and the golden crunch is still there.

Nutritional Information & Benefits

Here’s an estimate for each serving (about 3 hush puppies):

Calories: 150
Fat: 7g
Carbs: 19g
Protein: 3g
Sodium: 280mg

Key ingredients like cornmeal provide fiber and B vitamins, while onions bring antioxidants and flavor. If you use buttermilk, you get a dose of calcium and a little extra protein. This recipe is easy to make gluten-free or dairy-free—just swap the flour and milk as needed. If you have egg allergies, try the flaxseed egg option listed above. I love knowing I can enjoy a crunchy treat that fits most diets, and honestly, the taste is what keeps me coming back!

Conclusion

Crispy Vicki’s hush puppies are the kind of recipe you’ll want to make again and again. With that golden cornmeal crunch and irresistible flavor, they’re perfect for sharing, snacking, or just treating yourself to a little southern comfort. Don’t be afraid to mix things up—add your favorite spices, swap in new veggies, or make them gluten-free. I love these hush puppies for their simplicity and their crowd-pleasing power.

If you give this recipe a try, let me know in the comments how you made it your own! Share your photos, pass along your tweaks, or tag me if you add it to your Pinterest board. Happy frying, and remember—sometimes the best bites are the ones you sneak while no one’s looking!

FAQs – Crispy Vicki’s Hush Puppies Recipe

Can I make hush puppies ahead of time?

Absolutely! Fry them, cool completely, then store in an airtight container. Reheat in the oven at 350°F (175°C) for 8-10 minutes for best crunch.

What’s the best oil for frying hush puppies?

Vegetable oil or peanut oil both work well. Peanut oil gives a slightly richer flavor, but either one will get you that crispy golden crust.

Can I freeze hush puppies?

Yes! Freeze in a single layer, then transfer to a zip-top bag. They’ll keep for up to 2 months. Reheat from frozen in the oven for 10-12 minutes at 350°F (175°C).

How do I make hush puppies gluten-free?

Just swap the all-purpose flour for your favorite gluten-free blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.

Why are my hush puppies greasy or soggy?

Usually, it’s oil temperature—make sure you’re frying at 350°F (175°C) and don’t overcrowd the pan. Drain on a wire rack to keep them crisp!