Hoppin' John Hush Puppies

A Lowcountry classic is transformed into a crispy, satisfying fritter. Make this twist on classic Hoppin' John for a fun snackable dish. 

Hoppin' John Hush Puppies
Photo: Becky Luigart-Stayner
Hands On Time:
40 mins
Total Time:
55 mins
2 dozen


Hush Puppies

  • 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 thick bacon slice

  • 1 cup fresh corn kernels (about 1 ear)

  • 1 garlic clove, pressed

  • 1 (8-oz.) jar green tomato relish

  • 2 teaspoons hot sauce

  • 1/4 teaspoon salt


  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. To Make Relish: Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon. Sauté corn and garlic in hot drippings 3 minutes or until tender. Stir in tomato relish, next 2 ingredients, and bacon. Serve immediately.

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

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