ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hoppin' John Hush Puppies

Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Hands-on time 40 mins
Total time 55 mins
Yield Makes about 2 dozen
A Lowcountry classic is transformed into a crispy, satisfying fritter.


  • Peanut oil
  • 1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup)*
  • 1 cup yellow self-rising cornmeal mix
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped country ham
  • 1/2 cup cooked long-grain rice
  • 1/2 cup sliced green onions, light green parts only
  • 1 jalapeño pepper, seeded and diced
  • 2 garlic cloves, pressed
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • Tomato-Corn Relish

How to Make It

  1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.

  2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.

  3. Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish.

  4. *1 (5-oz.) can seasoned black-eyed peas may be substituted.