Description
Delicious and crispy hush puppies made from cornmeal and served as a perfect side dish.
Ingredients
Scale
- 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
- 1 large egg (lightly beaten)
- 3/4 cup (169g) buttermilk
- 1/2 small onion (grated, about 1/4 to 1/3 cup)
- Peanut or vegetable oil (for frying)
Instructions
- Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper in a large mixing bowl.
- In a separate bowl, whisk together the egg and buttermilk. Add to the dry ingredients along with the grated onion and its juices, stirring until combined.
- Heat 2 inches of oil over medium-high heat in a large cast iron skillet or dutch oven until it reaches 375℉ (191℃) on a digital thermometer.
- When hot, carefully use two spoons to 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 so as not to overcrowd the pan.
- Fry for 2-3 minutes, turning partway through with a wire spatula, until the hush puppies are golden brown.
- Remove the hush puppies from the oil and transfer to a wire rack set over a baking sheet lined with paper towels.
- Keep an eye on the oil temperature while frying so that it stays consistent, adjusting the heat up or down as necessary.
Notes
- Makes about 18-24 hush puppies, depending on the size of your scoop.
- Adjust the seasoning of the batter according to taste.
- Maintain the oil temperature for even frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 3 hush puppies
- Calories: 120
- Sugar: 1g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg