Southern Hush Puppies
Ingredients:
1 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional, for a little kick)
1/4 cup finely chopped onions (or grated onions)
1 large egg
3/4 cup buttermilk
1 tablespoon melted butter
Vegetable oil for frying
Directions:
Prepare the Dry Ingredients:
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne pepper (if using).
Add the Onions:
Stir in the finely chopped onions, making sure they are evenly distributed throughout the dry mixture.
Mix Wet Ingredients:
In a separate small bowl, beat the egg. Add the buttermilk and melted butter, stirring until well combined.
Combine the Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, but not too dry. If needed, add a little more buttermilk to reach the desired consistency.
Heat the Oil:
In a large pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Ensure the oil is hot enough by testing with a small drop of batter—it should sizzle and float.
Fry the Hush Puppies:
Using a tablespoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Fry the hush puppies for about 2-3 minutes per side, or until they are golden brown and crispy.
Drain and Serve:
Remove the hush puppies from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve warm with dipping sauces like tartar sauce, honey butter, or alongside fried fish for the ultimate Southern experience.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: About 12-15 hush puppies