Dill Hushpuppies

Dill hushpuppies on a wire rack

Dill Hushpuppies are the perfect crowd-pleasing snack or side dish and are a snap to make with simple pantry ingredients!


  • 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


  1. Combine the first 9 ingredients (the grated onion through the sugar) in a large bowl.
  2. Whisk together the milk and egg in a separate bowl, then whisk this mixture into the dry ingredients.
  3. 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.
  4. 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