Description
Southern Hush Puppies are crispy, golden-fried balls of cornmeal batter with a hint of sweetness and a savory touch of grated onion. Perfect as a scrumptious appetizer or a delightful side dish, they boast a fluffy interior and a crunchy exterior that pairs wonderfully with seafood, barbecue, or any Southern-inspired 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 (enough to fill 2 inches for frying)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir them together to ensure even distribution of all ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the lightly beaten egg and buttermilk until smooth. Add the grated onion along with its juices to the wet mixture, ensuring the flavors meld well.
- Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the hush puppies light and fluffy.
- Heat the Oil: Pour peanut or vegetable oil into a large cast iron skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C) as measured by a digital thermometer.
- Fry the Hush Puppies: Using two spoons, carefully drop tablespoonfuls of batter into the hot oil. Use the back of one spoon to push the batter off the other spoon, forming neat hush puppies. Fry in batches without overcrowding the pan to maintain the oil temperature.
- Turn and Cook Evenly: Fry the hush puppies for about 2-3 minutes per batch, turning partway through with a wire spatula to brown all sides evenly until golden brown and crisp outside.
- Drain and Cool: Remove the cooked hush puppies with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil and maintain crispiness.
- Maintain Oil Temperature: Keep an eye on the oil temperature throughout the frying process, adjusting heat as needed to keep it steady at 375°F to ensure perfect frying results.
Notes
- For a spicier kick, increase the cayenne pepper slightly, or add finely chopped jalapeños to the batter.
- Using fresh buttermilk yields the best flavor, but sour milk can be a good substitute if needed.
- Make sure your oil stays consistently hot to avoid greasy hush puppies; use a thermometer for accuracy.
- If you don’t have a grater, finely chop the onion instead, but grated onion releases more juice to flavor the batter better.
- Hush puppies are best served hot and fresh; reheat in the oven to retain crispiness if not eating immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 31 mg
