Hushpuppies are my go-to party food, especially in the summer when we have friends over. There’s something about the summertime (I miss you, summer 👋 !), Joey smoking something yummy on the back deck, and a cold glass of wine. My loyal friend, the hushpuppy, fits right in.
Hushpuppies are good anytime though so I’m bringing them to you today with a little extra something special: dill! Springy, fresh (or dried!), aromatic dill! I threw in some dill seed as well to give a little pop of texture and extra flavor. Dill seed offers kind of a round, smooth flavor while the fresh dill brings a bright, herby punch. Together, they are magic. Also – there’s some grated onion in the mix for good moisture and yummyness.
If you’ve never made hushpuppies… do it! Right now! They are suuuuper simple and, hello, deep-frying at home means you are an awesome person.
Once you’ve made the batter (all common pantry ingredients plus milk and an egg), let it take a nap in the fridge for about 30 minutes. There is some science to this but all I can tell you is don’t skip this step. Your hushpuppies deserve the extra 30 minutes. Use that time to heat the oil – I use a heavy sauce pan for this and fill it with about 2” of oil. Drop the rested batter in 1 tablespoon at a time (use a scoop like this if you have one).
I love the craggily ones with all the little nubs. If you stare at them too long, they look like puffer fish or like little pigs… right? No? OK.
On another note, times are strange right now and, like hushpuppies and butter, we’re better when we stick together. Love each other and support your local small businesses❤️ In hopes of making you smile in the midst of all this weirdness, here is Bear, showing off his special tree thing from the backyard.
*This post contains Amazon Affiliate links to my favorite cookie/hushpuppy scoop and deep-fry thermometer, from which I may earn income!Print
Dill Hushpuppies are the perfect crowd-pleasing snack or side dish and are a snap to make with simple pantry ingredients!
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour and 5 minutes
- Yield: 30 hushpuppies 1x
- Category: Appetizer, snack
- Method: Deep-frying
- Cuisine: American
- 1 small onion, grated on the large holes of a box grater (grate it right into the large bowl you’ll add the rest of the dry ingredients into)
- 2 TBS fresh dill or 2 tsp of dried dill
- 1 1/2 tsp dill seed
- 2 tsp onion powder
- 1/2 C cornmeal
- 1 1/2 C flour
- 1 tsp baking powder
- 1 1/2 tsp kosher salt, plus extra for sprinkling
- 2 tsp sugar
- 1 egg
- 1 C whole milk
- about a quart of vegetable oil or enough to go 2” up the side of the pot you’re frying in
- Softened salted butter for serving
- Combine the first 9 ingredients (the grated onion through the sugar) in a large bowl.
- Whisk together the milk and egg in a separate bowl, then whisk this mixture into the dry ingredients.
- Transfer the batter to the fridge to rest for 30 minutes. Preheat your oil to 350 degrees. Use a thermometer like this if you have one.
- Once the batter has rested and the oil is hot, drop tablespoon-sized balls of batter into the oil, working in batches so you don’t crowd the pot. Use a scoop like this if you have one. Let the hushpuppies fry for 6-8 minutes, until golden brown. Remove them from the oil and place them on a baking sheet lined with paper towels; sprinkle with salt. Serve with soft, salted butter on the side!
For tips on how to dispose of cooking oil, see this post!
*Nutritional info is approximate, based on how much oil is absorbed when frying.
Keywords: Pantry ingredients, easy