Description
Southern Hush Puppies are crispy, golden fried balls of slightly sweetened cornmeal batter with a hint of onion, offering a perfect crunchy exterior and a fluffy, tender inside. They make a delicious appetizer or side dish ideal for complementing a variety of meals.
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 (for frying)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir to distribute all ingredients evenly.
- Combine wet ingredients: In a separate bowl, whisk the lightly beaten egg with the buttermilk. Add this mixture along with the grated onion and its juices to the dry ingredients. Stir gently until just combined, forming a thick batter.
- Heat the oil: Pour about 2 inches of peanut or vegetable oil into a large cast iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 375°F as measured by a digital thermometer to ensure proper frying temperature.
- Fry hush puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, using the back of one spoon to push the batter off the other. Work in batches to avoid overcrowding the pan. Fry for 2 to 3 minutes, turning halfway through with a wire spatula, until the hush puppies turn golden brown on all sides.
- Drain and keep warm: Remove the hush puppies and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Maintain the oil temperature by adjusting the heat as needed while frying additional batches.
Notes
- Use freshly grated onion including the juices for more flavor and moisture in the batter.
- Maintain consistent oil temperature at 375°F to ensure crispy, well-cooked hush puppies without absorbing excess oil.
- Peanut oil is preferred for frying due to its high smoke point, but vegetable oil is an acceptable alternative.
- Work in batches to prevent lowering the oil temperature which can cause greasy hush puppies.
- Serve warm as an appetizer or alongside seafood, barbecue, or southern dishes for a classic combination.
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
