Description
Southern Hush Puppies are crispy and golden on the outside with a fluffy, light interior. Slightly sweetened with cornmeal and flavored with onion and a hint of cayenne, these fried bites make a perfect appetizer or side dish for any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup (138g) cornmeal
- 1/2 cup (71g) all-purpose flour scooped & leveled
- 2 Tablespoons (25g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Wet Ingredients
- 1 large egg lightly beaten
- 3/4 cup (169g) buttermilk
- 1/2 small onion grated (about 1/4 to 1/3 cup)
For Frying
- Peanut or vegetable oil (about 2 inches for frying)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir until well blended.
- Prepare wet ingredients: In a separate bowl, whisk together the lightly beaten egg and buttermilk. Add the grated onion along with its juices.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined, taking care not to overmix.
- Heat oil: Pour about 2 inches of peanut or vegetable oil into a large cast iron skillet or Dutch oven. Heat oil over medium-high heat until it reaches 375°F on a digital thermometer.
- Fry hush puppies: Using two spoons, carefully drop tablespoon-sized dollops of batter into the hot oil, using the back of one spoon to push the batter in. Fry in batches to avoid overcrowding. Cook for 2-3 minutes, turning partway through with a wire spatula, until golden brown and cooked through.
- Drain and cool: Remove hush puppies from oil and transfer to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Maintain oil temperature between 350°F and 375°F while frying by adjusting heat as needed.
Notes
- Store leftovers in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week.
- To freeze, arrange cooked hush puppies in a single layer on a baking sheet and freeze for 1-2 hours; then transfer to an airtight container for up to 3 months.
- Reheat thawed hush puppies in an air fryer or oven for best texture; microwaving is also possible for small quantities.
- Maintain oil temperature using a digital thermometer between 350°F and 375°F to prevent greasy or burnt hush puppies.
