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Mom's Cajun Hush Puppies

With their crispy golden crusts and tender, fluffy interiors, Mom's recipe for Cajun hush puppies are tasty little delights and perfect appetizers. Serve them warm with tartar sauce for a zesty, satisfying bite.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 11386.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Deep-fryer or Large Heavy-Bottomed Saucepan A Dutch oven works perfectly for even heat distribution.
  • 1 Slotted Spoon Essential for safe removal from hot oil.
  • 1 Paper Towel-Lined Plate or Wire Rack For draining excess oil efficiently.

Ingredients
  

Main

  • 6 cups all-purpose flour
  • 3 cups cornmeal
  • 1 cup white sugar
  • 1 cup grated Parmesan cheese
  • ¼ cup baking powder
  • salt and ground black pepper to taste
  • 3 onions minced
  • 3 bell peppers minced
  • 1 14 ounce can cream-style corn
  • 1 14 ounce can whole kernel corn
  • 5 large eggs
  • 1 cup chopped pimento peppers
  • 2 quarts vegetable oil for frying

Instructions
 

  • Whisk flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, and black pepper together in a large bowl; stir in onions, bell peppers, cream-style corn, whole kernel corn, eggs, and pimentos until combined.
  • Meanwhile, heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  • Carefully drop tablespoon-sized balls of batter into the hot oil in batches of 6 to 8. Fry until hush puppies are golden brown, about 5 minutes. Transfer hush puppies to a paper towel-lined plate with a slotted spoon to drain. Repeat with remaining batter.

Notes

For a true Cajun profile, consider integrating a pinch of cayenne pepper or finely minced jalapeño into the batter; this will provide a welcomed kick without overpowering the savory notes from the Parmesan. Maintaining consistent oil temperature is paramount—never overcrowd the fryer, as this drastically lowers the temperature, leading to greasy, undercooked results. Fry in small batches and allow the oil to return to 375°F (190°C) between additions. For optimal crispness, drain the fried hush puppies on a wire rack set over paper towels. Serve these delightful bites immediately with a vibrant remoulade or a zesty tartar sauce.