Hush Puppies
Crispy on the outside and fluffy on the inside, these Southern hush puppies make a perfect snack or side dish.
Ingredients
Dry Ingredients
- 1 cup fine cornmeal Forms the base of the hush puppies.
- 1/2 cup all-purpose flour Adds structure to the hush puppies.
- 1 teaspoon kosher salt Enhances flavors.
- 1 teaspoon baking powder Helps the hush puppies rise.
- 1/2 teaspoon baking soda Boosts leavening.
- 2 teaspoons Cajun or Creole seasoning Infuses a spicy kick.
- 1/2 teaspoon garlic powder Provides warmth to the flavor.
- 1 teaspoon granulated sugar Balances flavors.
Wet Ingredients
- 1 medium yellow onion Adds moisture and sweetness.
- 1 large egg Binds the ingredients.
- 3/4 cup buttermilk Adds tanginess.
- 2 cups canola oil or vegetable oil Essential for frying.
Instructions
Preparation
- Line a large plate with a double layer of paper towels to catch excess oil after frying.
- In a large bowl, whisk together the cornmeal, flour, kosher salt, baking powder, baking soda, Cajun seasoning, garlic powder, and granulated sugar until well combined.
- Grate the yellow onion into the mixture, ensuring even distribution.
- Add the egg and buttermilk to the dry mixture, stirring until just combined without overmixing.
- Let the batter rest for 15 minutes to allow flavors to meld.
Cooking
- Pour canola or vegetable oil into a deep pot or Dutch oven to a depth of about 1.5 inches and heat over medium-high until it reaches 365°F.
- Using a small ice cream scoop or two spoons, drop rounded dollops of batter into the hot oil without overcrowding.
- Fry in batches, turning gently with a slotted spoon until golden brown on all sides, about 3 to 4 minutes.
- Transfer the cooked hush puppies to the prepared plate to drain any excess oil.
- Serve them hot for the best flavor and texture.
Notes
Ensure oil temperature is correct when frying to achieve a crispy texture.