Spicy Pickle Hush Puppies

hush puppies

Flecks of spicy pickles stud these perfectly fried hush puppies.

Spicy Pickle Hush Puppies
Yields: about 28
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1⁄2 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 1 cup whole buttermilk
  • 1 cup minced spicy pickles*
  • Vegetable oil, for frying
  • White Barbecue Sauce (recipe follows)
  1. In a medium bowl, combine flour, cornmeal, salt, pepper, and baking soda. Make a well in the center of flour mixture; add eggs and buttermilk, stirring until just combined. Fold in pickles.
  2. In a large Dutch oven, heat oil over medium-high heat until a deep-fry thermometer registers 375°. Working in batches, drop batter by tablespoonfuls into hot oil, and fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve with White Barbecue Dipping Sauce.
*We used Wickles Pickles.

White Barbecue 
Dipping Sauce
Yields: 1½ cups
  • 1 cup mayonnaise
  • 1 1⁄2 tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Creole seasoning
  1. In a small bowl, whisk together all ingredients until smooth.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!


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