Southern Hush Puppies
Southern hush puppies are deep-fried cornmeal batter balls, typically served as a side dish or appetizer. Crispy on the outside and soft on the inside, these tasty morsels are perfect for pairing with fried fish or enjoying on their own.
Equipment
- 1 mixing bowl
- 1 whisk or spoon
- 1 measuring cups and spoons
- 1 deep fryer or large pot
- 1 slotted spoon or spider
- 1 paper towels
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup buttermilk
- ¼ cup onion, finely chopped
- 1 large egg
- Vegetable oil for frying Ensure oil is hot enough before frying.
Instructions
- In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and pepper. Whisk together until well mixed.
- In a separate bowl, whisk together the buttermilk, chopped onion, and the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Heat the vegetable oil in a deep fryer or large pot to 365°F (185°C).
- Using a spoon or a small scoop, carefully drop spoonfuls of the batter into the hot oil. Fry the hush puppies in batches to avoid crowding the pot.
- Cook for about 3 to 4 minutes, or until they are golden brown, turning them if necessary.
- Using a slotted spoon, remove the hush puppies from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Serve warm as an appetizer or side dish, and enjoy!
Notes
For extra flavor, try adding minced jalapeños or shredded cheese to the batter. Make sure the oil is hot enough before frying, as this will ensure a crispy exterior. Leftovers can be stored in an airtight container and reheated in an oven.