Hush Puppies
These crispy little cornmeal fritters are the perfect sidekick to fried fish or any good seafood dinner. They're golden on the outside, soft and tender on the inside, with just a hint of onion and a touch of sweetness. Once you start eating them, it's hard to stop at just one or two.
Cooking tutorial
Ingredients
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1 cup buttermilk
- 1 large egg, beaten
- 1/2 cup finely chopped onion
- Vegetable oil for frying (about 4 cups)
Instructions
- 1
Pour vegetable oil into a heavy pot or deep skillet until it's about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F on a thermometer, or until a small drop of batter sizzles and rises to the top right away.
- 2
While the oil is heating, mix together the cornmeal, flour, baking powder, salt, pepper, and sugar in a large bowl.
- 3
In a separate bowl, whisk together the buttermilk and beaten egg until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir just until everything comes together. Fold in the chopped onion. The batter should be thick but scoopable.
- 5
Using a tablespoon or small cookie scoop, carefully drop rounded spoonfuls of batter into the hot oil. Don't crowd them — fry about 5 or 6 at a time so they have room to float and cook evenly.
- 6
Fry for about 2 to 3 minutes, turning them once or twice with a slotted spoon, until they're deep golden brown all over.
- 7
Remove the hush puppies with a slotted spoon and drain them on a plate lined with paper towels. Serve them hot right away.
Pro Tips
- ★Keep your oil temperature steady at 350°F — if it's too hot they'll burn on the outside and stay raw inside, too cool and they'll soak up grease and get heavy.
- ★You can add a little hot sauce or a pinch of cayenne pepper to the batter if your folks like a little kick with their fish fry.