Description
Southern Hush Puppies are crispy on the outside and light and fluffy on the inside, made from a slightly sweetened cornmeal batter with a touch of onion and a hint of cayenne pepper. Perfect as a delicious 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, for frying (about 2 inches deep)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, salt, and cayenne pepper. Stir well to evenly distribute all the ingredients.
- Blend wet ingredients: In a separate bowl, whisk together the beaten egg and buttermilk. Add this mixture along with the grated onion (including its juices) to the dry ingredients and stir until just combined, forming a thick batter.
- Heat oil: Pour about 2 inches of peanut or vegetable oil into a cast iron skillet or Dutch oven and heat over medium-high heat to 375°F (190°C), using a digital thermometer to monitor the temperature closely.
- Fry hush puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, pushing batter off the back of one spoon. Work in batches to avoid overcrowding and fry each batch for 2-3 minutes, turning occasionally with a wire spatula until golden brown and cooked through.
- Drain and cool: Remove hush puppies from the oil 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 consistent oil temperature during frying by adjusting heat as needed.
Notes
- Store leftover hush puppies in an airtight container at room temperature for up to 3-4 days or refrigerate for up to 1 week.
- To freeze, arrange cooked hush puppies in a single layer on a baking sheet, freeze for 1-2 hours, then transfer to an airtight resealable container for up to 3 months.
- Reheat frozen hush puppies by thawing first, then warming in an air fryer or oven for best texture; microwaving works for quick reheats but may soften the crust.
- Maintain oil temperature between 350°F and 375°F. Lower temps cause greasy hush puppies; higher temps may burn the exterior before the interior cooks through.
Nutrition
- Serving Size: 1 hush puppy (about 30g)
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
