Description
Classic Southern Hush Puppies are crispy-fried cornmeal balls with a slightly sweet and savory flavor from onion and a hint of cayenne pepper. Perfectly crunchy on the outside and soft inside, they make a delicious appetizer or side dish.
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 including juices)
For Frying
- Peanut or vegetable oil (enough for 2 inches deep frying)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir together until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the lightly beaten egg and buttermilk together. Add the grated onion along with its juices to this mixture and stir gently to combine.
- Form Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the hush puppies light and fluffy.
- Heat Oil: In a large cast iron skillet or Dutch oven, pour enough peanut or vegetable oil to reach 2 inches deep. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit using a digital thermometer for accuracy.
- 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 in one at a time. Fry in batches to avoid overcrowding. Cook for about 2 to 3 minutes, turning partway through with a wire spatula until golden brown and crisp on all sides.
- Drain and Serve: Remove hush puppies with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep monitoring the oil temperature between batches and adjust heat as necessary for consistent frying temperature.
Notes
- For extra flavor, you can add finely chopped jalapeño or herbs like parsley to the batter.
- If you don't have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a substitute.
- Ensure oil temperature stays steady at 375°F to avoid greasy or undercooked hush puppies.
- Use a thermometer for best frying results and safety.
- These hush puppies are best served warm for optimal texture and flavor.
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
