Deep fried cajun hush puppies are wonderfully seasoned before being cooked at the perfect temperature for a crispy side dish or appetizer you won’t be able to resist!
I wanted to make this cajun hush puppy recipe as simple as possible so I didn’t add in tons of extras. But, if you really want to kick this recipe up a notch, add in a little bit of chopped red bell pepper and green scallions. Otherwise, if you love easy recipes then this cajun hush puppy appetizer will be one of your favorites. Serve these fried hush puppies with this crispy beer battered fish or this Air Fryer Catfish for a healthier version of fried fish.
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An Explanation Of The Ingredients
- Corn Meal – Whisk together with the other ingredients.
- Flour – All purpose works best.
- Baking Powder – Helps the hush puppy fluff up nicely during the frying process.
- Baking Soda – This ingredients is what will give the hush puppies that nice, crispy texture.
- Salt – Always add salt to taste.
- Granulated Garlic – Garlic adds tons of flavor.
- Cajun Seasoning – Use homemade or this delicious store bought one.
- Sugar – Balances out the savory flavors while adding a little sweetness.
- Egg – Binds the batter together.
- Buttermilk – Fluffy hush puppies are made with buttermilk.
- Onion – Grate the onion and fold it into the batter.
- Parsley – Use fresh parsley for garnishing.
Use a cookie scoop to scoop about 2 tbsp of the batter.
Drop the batter into hot oil and fry until golden brown.
How To Make Cajun Hush Puppies
- First, start by heating up enough oil in a pot to submerge the hush puppies. The oil temperature should reach 365 degrees F before you can start frying.
- In a bowl, combine the flour, corn meal, salt, granulated garlic, cajun seasoning, baking powder, baking soda and sugar. Whisk together to mix.
- Add the egg to the corn meal mixture and pour in the buttermilk and oil. Whisk together to combine.
- Finely grate or mince the onion.
- Fold the onion into the batter with a spatula so you don’t over mix.
- Scoop 2 tbsp of the batter using a cookie scoop and drop it into the hot oil. Do not over crowd the pan, otherwise the temperature of the oil will drop. I usually fry about 5 at a time but this could vary depending on the size of your pot.
- Fry the cajun hush puppies for 3-4 minutes or until you achieve a golden brown color on all sides. Flip them throughout the process so that all sides cook evenly.
- Transfer them to a paper towel lined plate to soak up the excess oil.
- Finally, garnish with fresh parsley if desired and serve.
How Can I Make This Recipe Healthier?
For those who may want to enjoy a healthier version of hush puppies, I’ve got just the thing for you! These Air Fryer Hush Puppies are packed with flavor and perfectly cooked but without all of the extra calories from deep frying.
Modifications
As stated earlier, I wanted to make this cajun hush puppy recipe as simple as possible. If you want to kick it up a notch, try adding in chopped bell peppers, green scallions or anything else you’d like. You can also fold in some crab or corn for a real bang.
Storing Suggestions
Store leftover hush puppies in a paper towel lined air tight container in the refrigerator for up to 5 days.
Recipe Notes
- If you’re new to deep frying, I recommend using a kitchen thermometer to measure the oil’s temperature. The oil should be between 365-370 degrees F for best results.
- Don’t overcrowd the pan, otherwise the oil temperature will drop and that may cause your hush puppies to become soggy.
- Serve with butter and alongside any entree you’d like.
Cajun Hush Puppies
Equipment
Ingredients
- 3/4 cup flour all purpose
- 1 cup corn meal yellow
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt or to taste
- 1/4 tsp granulated garlic or to taste
- 1/2 tsp cajun seasoning or to taste
- 1 tbsp sugar
- 1 egg
- 1 cup buttermilk
- 2 tbsp grated onion or to taste
- fresh parsley for garnishing
Instructions
- First, start by heating up enough oil in a pot to submerge the hush puppies. The oil temperature should reach 365 degrees F before you can start frying.
- In a bowl, combine the flour, corn meal, salt, granulated garlic, cajun seasoning, baking powder, baking soda and sugar. Whisk together to mix.
- Add the egg to the corn meal mixture and pour in the buttermilk and oil. Whisk together to combine.
- Finely grate or mince the onion.
- Fold the onion into the batter with a spatula so you don’t over mix.
- Scoop 2 tbsp of the batter using a cookie scoop and drop it into the hot oil. Do not over crowd the pan, otherwise the temperature of the oil will drop. I usually fry about 5 at a time but this could vary depending on the size of your pot.
- Fry the cajun hush puppies for 3-4 minutes or until you achieve a golden brown color on all sides. Flip them throughout the process so that all sides cook evenly.
- Transfer them to a paper towel lined plate to soak up the excess oil.
- Finally, garnish with fresh parsley if desired and serve.
Notes
- If you’re new to deep frying, I recommend using a kitchen thermometer to measure the oil’s temperature. The oil should be between 365-370 degrees F for best results.
- Don’t overcrowd the pan, otherwise the oil temperature will drop and that may cause your hush puppies to become soggy.
- Serve with butter and alongside any entree you’d like.