Hush puppies are a beloved Southern side, and that love is spreading with these Perfect Hush Puppies. The fluffy, cornbread-like interior with the crispy, fried exterior is marvelous; they’re savory and spicy, but also just a touch sweet. You can dip them in sauces or just eat them as is… there is no wrong answer. Perfect Hush Puppies just work, and they work so well you’ll be whipping them up for any occasion!
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour, spooned and leveled
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- 1/2 small onion, grated
- peanut or vegetable oil, to taste
Directions
Step 1 -In a large mixing bowl, add the cornmeal, the flour, the sugar, the baking powder, the salt, and the cayenne pepper and stir to combine.
Step 2 -In a separate bowl, add the egg and the buttermilk and whisk to combine.
Step 3 -Add the dry ingredients mixture and the onion to the wet ingredients mixture and stir to combine.
Step 4 -In a large cast-iron skillet or Dutch oven over medium-high heat, heat 2 inches of the oil to 375 degrees F.
Step 5 -Carefully use two spoons to drop tablespoonfuls of the batter into the hot oil, using the back of one spoon to push the batter in. Make sure to work in batches to not overcrowd the pan.
Step 6 -Fry the hush puppies, using a wire spatula to turn them partway through, until they are golden-brown, about 2-3 minutes.
Step 7 -Transfer the hush puppies to a wire rack over a baking sheet lined with paper towels to drain.
Step 8 -Continue to cook the hush puppies until all of the batter is used, making sure the oil stays at a consistent temperature.
Step 9 -Serve hot.
