New recipe from Chef Mark: Hush Puppies

Hush Puppies

Chef Mark knows how to do a traditional New England clambake. The other day our residents were treated to tender clams, corn on the cob, and these savory hush puppies. Hush puppies not only go great with a clambake, or any other fish bake, try floating them in your favorite soup. Here’s a great recipe. Enjoy!


1 ½ cups vegetable oil

¾ cup self-rising white cornmeal mix

 ¾ cup self-rising flour

½ medium sweet onion diced

1 ½ Tbsp sugar

1 large egg, lightly beaten

1 ¼ cups buttermilk

How to Make It… 

Step 1

  • Pour oil to depth of 3 inches into a Dutch oven; heat to 375°.
  • Combine cornmeal and next 3 ingredients.
  • Add egg and buttermilk; stir just until moistened.
  • Let stand 10 minutes.

Step 2
Drop batter by rounded tablespoonful’s into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden.
Keep warm in a 200° oven.

2 Responses to New recipe from Chef Mark: Hush Puppies

  1. THANKS!!! We will give these a try!! Great idea!!!

Leave a Reply

Your email address will not be published. Required fields are marked *