Brenda Gantt Onion Hush Puppies
- Prep 15 min
- Cook 15 min
- Total 30 min
- Serves 8 (about 24)
- Level Easy
About Brenda Gantt’s Onion Hush Puppies
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for unhurried, down-home cooking videos that follow the way generations of Southern families have always cooked. Hush puppies fit right in. They are small fried cornmeal dumplings, traditionally served beside fried catfish, shrimp, or barbecue, and they are one of the most recognizable foods on a Southern fish-fry table.
Onion is what sets this version apart. Finely chopped sweet onion cooks inside the batter as it fries, adding moisture and a mild sweetness that balances the salty, crunchy crust. The result is a hush puppy that is crisp outside and soft and fluffy inside, with a little onion flavor in every bite. If you love onion-forward Southern cooking, you’ll also like Brenda’s onion casserole and onion sandwich.
Hush puppies are a food of fish fries, Friday night suppers, and family gatherings, usually made in big batches because they disappear fast. You can browse more of Brenda’s cooking in our full recipe collection, her breakfast recipes, and the latest news and stories.
Watch How It’s Made
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Brenda Gantt Onion Hush Puppies Recipe
Ingredients
Hush Puppy Batter
For Frying
Kitchen Tools Needed
- Dutch oven or deep heavy pot
- Deep-fry or candy thermometer
- Large & medium mixing bowls
- Small cookie scoop or tablespoon
- Slotted spoon or spider strainer
- Wire rack or paper towels
Need help choosing a pot or thermometer? See our kitchen guides.
Instructions
- Heat the oil. Pour oil into a Dutch oven or deep heavy pot to a depth of 2 to 3 inches. Heat to 350°F to 375°F (175°C to 190°C). Set a wire rack or paper towels nearby for draining.
- Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, onion powder, and black pepper.
- Mix the wet ingredients. In a medium bowl, whisk the buttermilk and egg together, then stir in the chopped onion.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick. Let it rest for 5 minutes.
- Fry. Carefully drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry for 2 to 3 minutes, turning once or twice, until deep golden brown and cooked through.
- Drain and season. Remove with a slotted spoon to a wire rack or paper towels and sprinkle lightly with salt. Let the oil return to temperature between batches.
- Serve. Serve hot with tartar sauce, ketchup, or ranch for dipping.
Not sure if one is done? Break one open. It should be steamy and fluffy in the center, with no wet batter.
Nutrition Facts
| Calories | 230 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 27 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sodium | 520 mg |
| Sugar | 4 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Nutrition Notes on Onion Hush Puppies
These are a fried treat, best enjoyed in moderation, but the ingredients do bring a few good things to the table.
Onion Antioxidants
Onions contain flavonoids such as quercetin, plant compounds studied for their antioxidant activity.
Whole-Grain Cornmeal
Cornmeal supplies carbohydrates for energy plus some fiber, especially if you use stone-ground cornmeal.
Calcium & Protein
Buttermilk and egg add a little protein, and buttermilk contributes calcium.
Naturally Dairy-Light
Compared with cheese-heavy casseroles, hush puppies use only buttermilk and egg, with no butter or cheese in the batter.
What to Avoid
Preparation & Frying Mistakes
- Don’t guess the oil temperature. Too cool gives greasy hush puppies; too hot browns the outside before the center cooks.
- Don’t overcrowd the pot. Fry 6 to 8 at a time so the oil stays hot.
- Don’t overmix the batter. Stir just until combined for a tender, fluffy inside.
- Don’t use huge scoops. About a tablespoon each cooks through before the crust burns.
Storage Mistakes
- Don’t seal them up hot. Trapped steam makes the crust soggy. Cool completely first.
- Don’t leave them out overnight. Refrigerate leftovers within 2 hours.
- Don’t reheat in the microwave if you want them crisp. Use an oven or air fryer.
Dietary Considerations
- Contains Gluten (flour)
- Contains Dairy (buttermilk)
- Contains Egg
- Deep-Fried
Pro Tips for the Best Onion Hush Puppies
- Use a thermometer. Holding 350°F to 375°F is the single biggest key to crisp, not greasy, hush puppies.
- Chop the onion fine. Small pieces cook through in the short fry time. Pat very watery onion dry with a paper towel before adding it.
- Rest the batter for 5 minutes. The cornmeal absorbs liquid and the batter thickens, so it holds its shape in the oil.
- Use a small scoop. A spring-loaded scoop gives even, round hush puppies that cook at the same rate.
- Drain on a wire rack. Paper towels can trap steam on the bottom; a rack keeps all sides crisp.
- Salt right away. A light sprinkle while they’re still hot makes the seasoning stick.
For more frying and baking techniques, browse our cooking tips.
What to Serve With Onion Hush Puppies
Beverages
- Sweet tea
- Lemonade
- Root beer
Side Dishes
- Fried catfish or shrimp
- Macaroni salad
- Mashed potatoes
- Jambalaya
When to Serve
- Fish fries
- Friday night supper
- Summer cookouts
- Game day
Round out the meal with a Jell-O salad on the side and a slice of key lime pie for dessert. Leftover hush puppies are also great next to eggs the next morning; see our breakfast recipes for more ideas.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Buttermilk | 1 cup milk + 1 tablespoon lemon juice or white vinegar | Let it sit 5 minutes before using. |
| Yellow cornmeal | White cornmeal | Milder flavor, slightly lighter color. |
| Sweet onion | Yellow onion or green onions | Yellow onion is sharper; green onions are milder. |
| Cornmeal, flour, baking powder & salt | Self-rising cornmeal and self-rising flour | Omit the baking powder and salt, then add salt only if needed. |
| Vegetable oil | Peanut or canola oil | Peanut oil gives a classic fish-fry flavor. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze cooked hush puppies in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
Reheating
Bake on a sheet pan at 375°F for 8 to 10 minutes (5 minutes in an air fryer) until hot and crisp. Avoid the microwave.
Make ahead: keep the dry ingredients mixed and the wet ingredients mixed in separate bowls, then combine them right before frying so the leavening stays active.
Frequently Asked Questions
Keep the oil between 350°F and 375°F. Use a thermometer and let the oil come back up to temperature between batches. Oil that is too cool makes greasy hush puppies, and oil that is too hot browns the outside before the center cooks.
Greasy hush puppies usually mean the oil was too cool or the pot was overcrowded. Raw centers usually mean the oil was too hot or the scoops were too large. Fry 6 to 8 at a time, keep the oil at 350°F to 375°F, and use scoops about a tablespoon in size.
You can bake the batter in a greased mini muffin tin at 400°F for 12 to 15 minutes. They will be soft, more like little cornbread muffins, and will not have the crisp fried crust that makes hush puppies special.
It is best used within an hour. Baking powder and baking soda start working once the batter is mixed, and the onion releases liquid as it sits. If you need to prep ahead, keep the dry ingredients and the wet ingredients separate and combine them just before frying.
Yes. If you use self-rising cornmeal and self-rising flour, leave out the baking powder and salt, then taste the batter’s seasoning before frying and add a pinch of salt only if needed.
Cool completely, then refrigerate in an airtight container for up to 3 to 4 days, or freeze for up to 2 months. Reheat on a baking sheet in a 375°F oven or in an air fryer for 5 to 10 minutes until hot and crisp. Microwaving makes them soft.
Reader Reviews
More Brenda Gantt’s Recipes
- Onion CasseroleAnother onion-forward Southern favorite
- Onion SandwichA simple, classic Southern sandwich
- Macaroni SaladA creamy cold side for any plate
- Mashed PotatoesSmooth, buttery comfort food
- JambalayaA hearty one-pot rice dinner
- Jell-O SaladA retro potluck favorite
- Mayonnaise RollsEasy, soft homemade rolls
- Jackfruit RecipeA plant-based twist on Southern cooking
- Key Lime PieA tart, creamy dessert to finish the meal
Explore More
It’s gonna be good, y’all. Fire up the fryer for your next fish fry.
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