Southern Hush Puppies
Southern hush puppies are delightful, golden-brown cornmeal fritters, perfect as a side dish or snack. These crispy bites are flavored with onions and spices, making them a classic companion to fried fish or barbecue.
Equipment
- 1 mixing bowl
- 1 whisk or spoon
- 1 deep fryer or large, deep pot
- 1 slotted spoon or tongs
- 1 measuring cups and spoons
- 1 baking sheet lined with paper towels
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- ¼ cup finely chopped onion
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 1 large egg
- ¾ cup buttermilk
- about 2 cups vegetable oil for frying
Instructions
- In a large mixing bowl, combine the cornmeal, all-purpose flour, chopped onion, baking powder, baking soda, salt, black pepper, and cayenne pepper (if using). Mix well.
- In a separate bowl, whisk together the egg and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. The batter should be thick.
- Heat vegetable oil in a deep fryer or deep pot over medium heat to 350°F (175°C).
- Once the oil is hot, use a spoon or small ice cream scoop to drop spoonfuls of batter into the oil, being careful not to overcrowd the pot.
- Fry the hush puppies for about 3-4 minutes, or until they turn golden brown, turning occasionally for even cooking.
- Remove the fried hush puppies from the oil using a slotted spoon or tongs and drain on a baking sheet lined with paper towels.
- Repeat until all the batter is fried. Serve warm.
Notes
You can adjust the seasoning according to your taste, adding more spices or herbs if desired.
Hush puppies are best served fresh, but leftovers can be stored in an airtight container and reheated in an oven.
For a different twist, you can add diced jalapeños or shredded cheese to the batter for added flavor.