Classic Southern Hush Puppies

🧂 Ingredients

• 1.5 cups Yellow Cornmeal(Fine or medium grind is preferred for a tender texture.)
• 0.5 cup All-Purpose Flour
• 2 tablespoons Granulated Sugar(Optional, for a touch of sweetness.)
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 0.75 cup Buttermilk(Room temperature is ideal for better batter consistency.)
• 1 Large Egg(Lightly beaten.)
• 0.25 cup Yellow Onion(Finely minced for even distribution and flavor.)
• 4-6 cups Vegetable Oil or Peanut Oil(For deep frying. Ensure enough to submerge the hush puppies.)

👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt. Ensure there are no lumps. This is your dry ingredient base.

   ⏱️ 3 minutes
2. 2

   In a separate medium bowl, whisk together the buttermilk and the lightly beaten egg until well combined. Stir in the finely minced onion.

   ⏱️ 2 minutes
3. 3

   Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing will result in tough hush puppies. The batter should be thick, similar to pancake batter, but a bit stiffer.

   ⏱️ 1 minute
4. 4

   Let the batter rest for at least 10 minutes at room temperature. This allows the cornmeal to hydrate, which improves the texture and prevents grittiness.

   ⏱️ 10 minutes
5. 5

   While the batter rests, heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat to 375°F (190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don't have a thermometer, test by dropping a tiny bit of batter; it should sizzle immediately and float.

   ⏱️ 5-7 minutes
6. 6

   Carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking. The batter will puff up and float.

   ⏱️ 2-3 minutes per batch
7. 7

   Fry the hush puppies for about 2-3 minutes per side, or until they are a deep golden brown and cooked through. They should sound hollow when tapped lightly.

   ⏱️ 5-6 minutes total per batch
8. 8

   Using a slotted spoon or spider strainer, remove the hush puppies from the oil and transfer them to a plate lined with paper towels to drain any excess grease. Season immediately with a pinch of salt, if desired.

   ⏱️ 1 minute per batch
9. 9

   Repeat with the remaining batter, ensuring the oil returns to 375°F (190°C) between batches.

   ⏱️ Variable

💡 Pro Tips

• ✓For best results, do not overmix the batter. A slightly lumpy batter yields tender hush puppies.
• ✓Maintain the oil temperature at 375°F (190°C). If the oil is too cool, the hush puppies will be greasy; if too hot, they will burn before cooking through.
• ✓Serve immediately while hot and crispy for the best texture and flavor. They are an ideal accompaniment to fried seafood, barbecue, or chili.

🔄 Variations

• Add 1/4 cup of finely diced jalapeño peppers to the batter for a spicy kick.
• Stir in 1/4 cup of fresh or frozen corn kernels (thawed if frozen) for added sweetness and texture.
• Incorporate 1 tablespoon of chopped fresh chives or parsley into the batter for a hint of herbaceous flavor.

🥗 Nutrition

Per serving