Description
Southern Hush Puppies are crispy, golden fried bites made from a slightly sweetened cornmeal batter with a hint of onion. Perfectly crunchy on the outside and tender inside, they make a delightful appetizer or side dish for any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup (138g) cornmeal
- 1/2 cup (71g) all-purpose flour
- 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 (enough for 2 inches deep in skillet)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper. Stir well to evenly distribute the ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the beaten egg and buttermilk until smooth. Add the grated onion along with its juices, mixing gently.
- Combine Batter: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the batter light.
- Heat Oil: Pour peanut or vegetable oil into a large cast iron skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F on a digital thermometer.
- Fry Hush Puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, using one spoon to push the batter off the other. Fry in batches to avoid overcrowding. Cook for 2-3 minutes, turning halfway through, until hush puppies are golden brown and crispy.
- Drain and Cool: Remove the hush puppies with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Maintain oil temperature between 350°F and 375°F during frying by adjusting the heat as necessary.
Notes
- Store leftovers in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.
- Freeze cooked hush puppies in a single layer on a baking sheet for 1-2 hours before transferring to a freezer-safe container; freeze up to 3 months.
- Reheat by thawing first, then warming in an air fryer or oven for best crispness; the microwave can be used for quick reheating but may reduce crispiness.
- Monitor oil temperature carefully with a reliable digital thermometer to ensure proper frying and avoid greasy or burnt hush puppies.
Nutrition
- Serving Size: 1 hush puppy (about 40g)
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
