Description
Southern Hush Puppies are crispy golden fried cornmeal balls with a hint of sweetness and a subtle kick of cayenne pepper. Lightly flavored with grated onion, these savory bites are perfect as an appetizer or side dish, offering a delightful contrast of crunchy exterior and fluffy interior.
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 for 2 inches deep in the skillet)
Instructions
- Prepare the dry mix: Combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper in a large mixing bowl and mix thoroughly.
- Mix 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 ingredients into the dry ingredients and gently stir until combined, avoiding overmixing to keep the batter light.
- Heat the oil: Pour enough peanut or vegetable oil into a large cast iron skillet or dutch oven to reach about 2 inches deep. Heat over medium-high heat until the oil reaches 375 degrees Fahrenheit on a digital thermometer.
- Fry the hush puppies: Using two spoons, carefully drop tablespoonfuls of batter into the hot oil, using the back of one spoon to push the batter in one at a time. Work in batches to prevent overcrowding. Fry for 2 to 3 minutes, turning halfway with a wire spatula, until golden brown and crisp.
- Drain and serve: Remove hush puppies with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep the oil temperature steady between batches by adjusting the heat as needed. Serve warm.
Notes
- Use peanut oil for a classic flavor or vegetable oil as a neutral substitute.
- Keep the oil temperature consistent at 375°F to ensure hush puppies cook through without absorbing excess oil.
- Grated onion adds moisture and flavor but can be substituted with finely chopped green onions or shallots.
- This recipe yields about 6 to 8 servings, perfect for sharing as an appetizer or side dish.
- To keep hush puppies warm while frying remaining batches, place them in a low oven (about 200°F).
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
