When we go out to eat at seafood restaurants, my absolute “must try” on the menu are hushpuppies! Truth be told, I’m almost a hushpuppy snob. I can tell with one bite if they are frozen or reheated. Ewww. No thank you! Fresh, hot & crispy hushpuppies with just the right amount of seasonings & onions are the name of the game.
That picture. I love it because that evening was so awesome! Simple Southern Fried Shrimp & hushpuppies and this girl is in heaven! 🙂 The photo above was taken from my coffee table during a Netflix movie night at our house! I didn’t use my special food blogger lighting, reflectors or props. We simply had supper on the coffee table – and I took a quick pic to show you- it was casual & so much fun!
I made several batches of this Southern Hushpuppies Recipe….the hushpuppies were delicious but came out of the fryer oddly shaped. Then, I figured out the secret to perfectly shaped hushpuppies:
Take It To The Tailgate Tip: Refrigerate your batter! Once cold, the batter is easily manipulated into spheres. Drop it in the hot oil, and voila! Perfect hushpuppies.
I used my deep fryer to make these hushpuppies, but a Dutch oven like this one will work, too! You will definitely want an inexpensive Asian spider wok strainer spoon to lift the hushpuppies out of the hot oil with ease, OR tongs. (Affiliate) Once out of the oil, drain the hushpuppies on a paper towel lined plate. Then, EAT WHILE WARM! 🙂
OH- make sure to use tongs with wooden handles if you don’t have an Asian spider spoon. Traditional metal tongs facilitate heat transfer up from the hot oil to the handles of the tong- burn city! Wooden tongs are best for frying.
SHOP THE TAILGATE:
Southern Hushpuppies Recipe
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