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


Recipe Summary

30 mins
30 mins


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

3 hush puppies and 1 tablespoon sauce
204 calories; protein 5.1g; carbohydrates 27.4g; dietary fiber 3.2g; sugars 2.5g; fat 8.3g; saturated fat 1.2g; cholesterol 26.2mg; vitamin a iu 149.6IU; vitamin c 2.7mg; folate 56.7mcg; calcium 75.5mg; iron 1.5mg; magnesium 12.9mg; potassium 119.2mg; sodium 416mg.

1 1/2 fat, 1 1/2 starch