Hoppin' John Hush Puppies

Photo: Becky Luigart-Stayner; Styling: Annette Joseph

A Lowcountry classic is transformed into a crispy, satisfying fritter.

Yield: Makes about 2 dozen
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 55 Minutes


  • 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


  1. 1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.
  2. 2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.
  3. 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 (15.5-oz.) can seasoned black-eyed peas may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hoppin' John Hush Puppies Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy