Introduction
Hey there, kitchen friends! Let’s talk comfort food, shall we? There’s just something about the flavors of the South that warm your soul, and if you’ve ever had the pleasure of digging into a basket of freshly fried hush puppies alongside some crispy fish or maybe just as a snack all on their own, you know exactly what I mean. They’re little golden nuggets of pure joy!
But maybe you thought making them at home was too tricky? Or perhaps you’ve only ever had the plain kind and didn’t know they could get even better? Well, get ready, because today we’re diving into my absolute favorite version: Okra Hush Puppies! These aren’t just any hush puppies; they’re studded with tender bits of okra, adding that extra touch of authentic Southern goodness. And guess what? They are SO much easier to whip up than you might think. Perfect for your next fish fry, BBQ, or just a Tuesday craving. Trust me, once you try these, you’ll be hooked!
Why You’ll Love This Recipe
- Fast: From mixing bowl to golden brown deliciousness in under 30 minutes!
- Easy: Simple ingredients, straightforward steps – perfect for beginners.
- Crowd-pleasing: Who doesn’t love a hot, crispy hush puppy? Add okra, and you’ve got a unique twist everyone will rave about.
- Authentic Southern Flavor: That classic hush puppy taste gets an upgrade with the subtle sweetness and tender texture of okra.
Ingredients
Gather ’round, let’s look at what you’ll need. Most of these are likely in your pantry already!
- Vegetable oil, for frying: You’ll need enough to have about 1 to 1.5 inches in your pot. Canola or peanut oil work great too!
- 4 cups very thinly sliced okra: Fresh is wonderful, but frozen and thawed works too. Just make sure it’s sliced thin so it disperses nicely.
- ½ teaspoon garlic powder: A little savory kick never hurt anyone.
- ¼ cup finely chopped onion: Adds essential flavor. Make sure it’s finely chopped so you don’t get big raw chunks.
- 1 tablespoon chopped fresh parsley: For a little freshness and color.
- 1 large egg: Our binder, holding everything together.
- 1 cup buttermilk: This is KEY! Buttermilk adds tenderness and that signature tang. Don’t skip it!
- 1 ½ tablespoons sugar: Just a touch to balance the flavors and help with browning.
- 2 cups self-rising cornmeal mix (such as House Autry): This is important! Self-rising means it already has leavening and salt added, which is crucial for the hush puppies to puff up.
- 1 teaspoon salt: Enhances all the other flavors.
- ½ teaspoon black pepper: For a little warmth and spice.
How to Make It
Okay, let’s get cooking! Making these is super simple. Just follow along:
First things first, get your oil ready. Pour the vegetable oil into a heavy-bottomed pot or a deep fryer. You want about 1 to 1.5 inches of oil. Heat it over medium-high heat until it reaches about 365°F (180°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of batter in – it should sizzle and float right up within a few seconds.
While the oil heats, let’s make the batter. In a large bowl, combine your thinly sliced okra, garlic powder, finely chopped onion, and fresh parsley. Give it a good stir to mix everything up.
In a separate medium bowl, whisk together the egg, buttermilk, and sugar until well combined.
Now, add the wet ingredients (the buttermilk mixture) to the bowl with the okra mixture. Stir it just until combined.
In a third bowl (or just add to the okra/wet mixture bowl if it’s big enough!), whisk together the self-rising cornmeal mix, salt, and black pepper. Pour the dry ingredients into the wet ingredients.
Stir everything together just until the dry ingredients are moistened and you have a thick batter. Be careful not to overmix!
Now for the fun part: frying! Carefully drop spoonfuls of the batter into the hot oil. I like to use a small cookie scoop or two spoons. Don’t overcrowd the pot – fry in batches so the oil temperature doesn’t drop too much. Fry for 2-3 minutes per side, or until they are golden brown and cooked through.
Use a slotted spoon to remove the hush puppies from the oil and place them on a plate lined with paper towels to drain off any excess oil. Cook the remaining batter, making sure the oil stays at the correct temperature between batches.
Serve them hot and enjoy those crispy, tender bites of Southern goodness!
Substitutions & Additions
Want to play around a bit? Here are some ideas:
- No self-rising cornmeal mix? You can make your own! For every 1 cup of regular cornmeal, whisk in 1 ½ teaspoons baking powder and ½ teaspoon salt. So for this recipe, you’d use 2 cups regular cornmeal, 3 teaspoons baking powder, and 1 teaspoon salt (and then adjust the added salt in the recipe accordingly – you might skip the extra teaspoon or add just a pinch more).
- No buttermilk? No problem! You can make a quick substitute. For every 1 cup of milk, stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks a little curdled, then use as directed.
- Add some cheese! ¼ to ½ cup of shredded sharp cheddar or Monterey Jack would be delicious.
- Spice it up! Add a finely diced jalapeño or a pinch of cayenne pepper to the batter.
- Swap the onion: Finely chopped green onion or chives could also work.
Tips for Success
A few little pointers to make sure your hush puppies turn out perfectly:
- Oil Temperature is Key: This is probably the most important factor. If the oil is too cool, the hush puppies will soak up too much grease and be soggy. If it’s too hot, they’ll burn on the outside before cooking inside. Aim for that 365°F (180°C). Use a thermometer if you have one!
- Don’t Overmix: Just like pancakes, overmixing the batter can lead to tough hush puppies. Mix just until the dry ingredients are incorporated.
- Slice Okra Thin: Very thin slices ensure the okra cooks through and integrates nicely into the batter.
- Fry in Batches: Give your hush puppies room to swim! Overcrowding the pot lowers the oil temperature and leads to uneven cooking and greasiness.
- Drain Properly: Don’t skip draining on paper towels. It helps wick away excess oil for the crispiest result.
How to Store It
Hush puppies are definitely best enjoyed fresh and hot, right out of the oil! However, if you do have leftovers (a rare occurrence in my house!), you can store them.
Let them cool completely. Store them in an airtight container at room temperature for a day or two, or in the refrigerator for up to 3-4 days. To reheat, skip the microwave (it makes them rubbery!) and opt for the oven or an air fryer at around 350°F (175°C) until heated through and crispy again.
FAQs
Got questions? I’ve got (brief!) answers:
Q: What is a hush puppy anyway?
A: Traditionally, they’re small, savory, deep-fried cornmeal fritters often served with seafood or other Southern dishes.
Q: Can I use frozen okra?
A: Yes, just make sure it’s thawed and patted dry before slicing it very thinly.
Q: Can I bake these instead of frying?
A: You can try, but the texture won’t be the same classic crispy-on-the-outside, tender-on-the-inside of a fried hush puppy. They tend to be denser when baked.
Q: What do you serve Okra Hush Puppies with?
A: They’re perfect with fried fish, shrimp, barbecue, or even just with a side of butter or a dipping sauce like tartar sauce or remoulade!
Easy & Crispy Southern Okra Hush Puppies
Equipment
- heavy-bottomed pot or a deep fryer
- deep fryer or a heavy-bottomed pot
- Thermometer optional, for checking oil temperature
- Large bowl
- Medium bowl
- small cookie scoop or two spoons
- Slotted spoon
- Plate lined with paper towels
- paper towels for draining
Ingredients
Hauptzutaten
- Vegetable oil for frying, enough to have about 1 to 1.5 inches in your pot. Canola or peanut oil work great too!
- 4 cups very thinly sliced okra Fresh or frozen and thawed. Make sure it's sliced thin so it disperses nicely.
- 0.5 teaspoon garlic powder
- 0.25 cup finely chopped onion Make sure it's finely chopped so you don't get big raw chunks.
- 1 tablespoon chopped fresh parsley For a little freshness and color.
- 1 large egg Our binder, holding everything together.
- 1 cup buttermilk Adds tenderness and that signature tang.
- 1.5 tablespoons sugar Just a touch to balance the flavors and help with browning.
- 2 cups self-rising cornmeal mix such as House Autry. This is important! Self-rising means it already has leavening and salt added, which is crucial for the hush puppies to puff up.
- 1 teaspoon salt Enhances all the other flavors.
- 0.5 teaspoon black pepper For a little warmth and spice.
Instructions
- First things first, get your oil ready. Pour the vegetable oil into a heavy-bottomed pot or a deep fryer. You want about 1 to 1.5 inches of oil. Heat it over medium-high heat until it reaches about 365°F (180°C). If you don't have a thermometer, you can test it by dropping a tiny bit of batter in – it should sizzle and float right up within a few seconds.
- While the oil heats, let's make the batter. In a large bowl, combine your thinly sliced okra, garlic powder, finely chopped onion, and fresh parsley. Give it a good stir to mix everything up.
- In a separate medium bowl, whisk together the egg, buttermilk, and sugar until well combined.
- Now, add the wet ingredients (the buttermilk mixture) to the bowl with the okra mixture. Stir it just until combined.
- In a third bowl (or just add to the okra/wet mixture bowl if it's big enough!), whisk together the self-rising cornmeal mix, salt, and black pepper. Pour the dry ingredients into the wet ingredients.
- Stir everything together just until the dry ingredients are moistened and you have a thick batter. Be careful not to overmix!
- Now for the fun part: frying! Carefully drop spoonfuls of the batter into the hot oil. I like to use a small cookie scoop or two spoons. Don't overcrowd the pot – fry in batches so the oil temperature doesn't drop too much. Fry for 2-3 minutes per side, or until they are golden brown and cooked through.
- Use a slotted spoon to remove the hush puppies from the oil and place them on a plate lined with paper towels to drain off any excess oil. Cook the remaining batter, making sure the oil stays at the correct temperature between batches.
- Serve them hot and enjoy those crispy, tender bites of Southern goodness!