New Year’s Foods-Classic Hush Puppies with Lemon Aioli

December 30, 2008

Mississippi Hush Puppies from Southern Living

For my last post on traditional New Year’s foods, I wanted to post one more southern superstition. Apparently, eating cornbread on New Years is also supposed to bring wealth. Instead of giving a cornbread recipe, I thought I would share a recipe for Classic Hush Puppies (since they are one of my favorite southern delights). I was at a restaurant in Northwest Florida last night, and they had “Crawfish Hushpuppies” and “Corn Pudding Hush Puppies” on the menu so I will have to try to develop a similar concept one day. As for now, enjoy this simple version which is delicious dipped in cocktail sauce, tartar sauce or even my favorite Lemon Aioli below.

Classic Southern Hush Puppies

Prep: 20 minutes

Cook: 20 minutes

Yield: about 21/2 dozen


Vegetable oil

11/2 cups self-rising cornmeal

1/2 cup self-rising flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 small onion, chopped 

1 cup buttermilk

1 egg, lightly beaten


1.  Preheat a large skillet to medium-high (about 350F).

2. Combine cornmeal and next 3 ingredients in a large mixing bowl; stir in onion.

3. Combine buttermilk and egg in a seperate small bowl. Pour the buttermilk mixture into the cornmeal mixture, stirring until well combined. Drop the batter one teaspoon at a time into the hot oil. Dip the spoon into a glass of water after each has been placed in oil Fry until golden brown turning once on each side.

Lemon Garlic Aioli

Prep: 10 minutes


2/3 cup light mayonnaise

1 lemon, zested

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground pepper


1. Combine all ingredients for the aioli in a small bowl. Serve with hush puppies, fish, chicken, crab cakes, scallops, pork, etc.

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