Southern Hush Puppies
Ingredients
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 1 cup buttermilk
- 1 large egg
- ¼ cup finely diced onion
- 2 tablespoons sugar
- Vegetable oil for frying about 4 cups
Instructions
- Heat 3 inches of oil in large pot to 375°F.
- Whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, garlic powder, and cayenne.
- In separate bowl, whisk buttermilk, egg, and sugar.
- Pour wet into dry. Stir just until combined. Do not overmix.
- Fold in diced onion.
- Let batter rest 5 minutes.
- Check oil is at 375°F.
- Drop rounded tablespoons of batter into oil. Fry 5 to 6 at a time.
- Fry 2 to 3 minutes until golden on bottom. Flip.
- Fry 2 to 3 more minutes until golden all over.
- Remove with slotted spoon. Drain on paper towels.
- Repeat with remaining batter.
- Serve hot.
Notes
- Oil must be at 375°F — use a thermometer
- Do not overmix batter — stir just until combined
- Let batter rest 5 minutes before frying
- Do not overcrowd pot — fry in small batches
- Keep oil temperature steady between batches
- Serve hot — best fresh from the fryer
- Can make batter up to 2 hours ahead
- Store leftovers in fridge for 2 days
- Freeze cooked hush puppies for up to 2 months
- Reheat in 350°F oven for 10 minutes