Description
Southern Hush Puppies are crispy, golden fried bites made from a slightly sweetened cornmeal batter with a touch of onion for flavor. Perfect as a delicious appetizer or side dish, these hush puppies offer a crunchy exterior with a light and fluffy interior, making them a beloved Southern classic.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 large egg (lightly beaten)
- 3/4 cup (169g) buttermilk
- 1/2 small onion (grated, about 1/4 to 1/3 cup)
For Frying
- Peanut or vegetable oil (for frying, about 2 inches deep)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the beaten egg and buttermilk. Add the grated onion along with its juices to the wet mixture, stirring gently to combine.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir everything together until just combined, being careful not to overmix the batter.
- Heat the Oil: In a large cast iron skillet or Dutch oven, pour enough peanut or vegetable oil to reach about 2 inches deep. Heat the oil over medium-high heat until it reaches 375°F (190°C) measured with a digital thermometer.
- Fry the Hush Puppies: Use two spoons to carefully drop tablespoon-sized spoonfuls of batter into the hot oil, using the back of one spoon to push the batter off the other. Work in batches to avoid overcrowding. Fry each batch for 2 to 3 minutes, turning them partway through with a wire spatula to ensure even golden browning.
- Drain and Serve: Remove the hush puppies with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep the oil temperature steady throughout frying by adjusting the heat as needed.
Notes
- For a spicier kick, increase the cayenne pepper slightly or add finely chopped jalapeño to the batter.
- Make sure the oil is at the correct temperature (375°F) before frying to achieve a crispy crust without absorbing excess oil.
- If you don’t have buttermilk, use regular milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to curdle.
- Use a wire rack to drain the hush puppies to maintain crispiness instead of placing them directly on paper towels.
- Work in small batches to avoid lowering the oil temperature and ensure even frying.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 31 mg
