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Photo: Becky Luigart-Stayner; Styling: Annette Joseph Photo by: Photo: Becky Luigart-Stayner; Styling: Annette Joseph

Hoppin' John Hush Puppies

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

Southern Living APRIL 2012

  • Yield: Makes about 2 dozen
  • 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. 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.

*1 (15.5-oz.) can seasoned black-eyed peas may be substituted.


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Hoppin' John Hush Puppies Recipe