Stirring chopped corn kernels into the batter and serving these homemade hush puppies with a lemony herb yogurt sauce give these tasty bites fresh flavor. Holding the frying oil at a steady 360 degrees F prevents the dough from absorbing too much. Source: EatingWell Magazine, January/February 2019

Genevieve Ko


Hush Puppies
Dipping Sauce


Instructions Checklist
  • To prepare hush puppies: Fill a large pot with oil to a depth of 1 1/2 inches. Clip on a candy thermometer and heat over medium to 360 degrees F.

  • Meanwhile, whisk cornmeal, flour, baking powder, baking soda, 1/2 teaspoon salt and cayenne in a large bowl. Add corn and scallions; stir until evenly coated. Whisk egg and buttermilk in a medium bowl until well blended. Add the buttermilk mixture to the cornmeal mixture and gently mix just until moistened.

  • Using wet hands, form the dough into 24 balls, about 1 tablespoon each. Coat 2 metal spoons with cooking spray and use them to carefully lower 8 balls into the hot oil. Fry until golden brown, 1 to 2 minutes. Transfer to a paper-towel-lined plate and immediately sprinkle with some of the remaining 1/4 teaspoon salt. Return the oil to 360 degrees F and repeat with the remaining dough in 2 more batches.

  • To prepare dipping sauce: Combine yogurt, lemon juice, dill, parsley, salt and pepper in a small bowl. Serve with the hot hush puppies.


Equipment: Candy thermometer

Nutrition Facts

204 calories; 8.3 g total fat; 1.2 g saturated fat; 26 mg cholesterol; 416 mg sodium. 119 mg potassium; 27.4 g carbohydrates; 3.2 g fiber; 3 g sugar; 5.1 g protein; 150 IU vitamin a iu; 3 mg vitamin c; 57 mcg folate; 75 mg calcium; 2 mg iron; 13 mg magnesium;