Description
Southern Hush Puppies are a classic Southern American side dish made from a seasoned cornmeal batter, deep-fried to golden brown perfection. Crispy on the outside and tender on the inside, these flavorful cornmeal fritters are perfect alongside fried fish, barbecue, or as a tasty snack.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon granulated sugar
Fresh Ingredients
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green onions
Wet Ingredients
- 1 large egg
- 3/4 cup buttermilk
For Frying
- Vegetable oil (about 2 inches in the pan)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cayenne pepper (if using), and sugar until well combined to ensure even distribution of leavening agents and seasoning.
- Add Onions: Stir in the finely chopped onion and green onions to the dry mixture, incorporating them evenly for flavor and texture.
- Mix Wet Ingredients: In a separate bowl, whisk together the large egg and buttermilk until smooth and combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir just until combined, taking care not to overmix which can make the hush puppies tough. The batter should be thick but scoopable.
- Rest the Batter: Let the batter rest for 10 minutes to allow the cornmeal to hydrate and the flavors to meld, resulting in a better texture.
- Heat Oil: Meanwhile, heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry Hush Puppies: Using a small ice cream scoop or two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil in batches, being careful not to overcrowd the pan which lowers the oil temperature.
- Cook Until Golden: Fry the hush puppies for 2–3 minutes per side, turning once, until they are golden brown and crispy all over.
- Drain and Serve: Remove the hush puppies with a slotted spoon and drain them on paper towels to remove excess oil. Serve warm for best flavor and texture.
Notes
- For extra flavor, consider adding minced jalapeños or shredded cheddar cheese into the batter.
- Maintain the oil temperature at 350°F for even cooking and to prevent sogginess.
- Don’t overmix the batter to keep the hush puppies light and tender.
- Use a thermometer to monitor oil temperature accurately.
- Serve hush puppies immediately for the best crispness.
