Hush Puppy Recipe
Hush puppies are a beloved Southern comfort food, crispy on the outside and tender on the inside. These deep-fried cornmeal balls are a staple at fish fries and barbecues across the Southern United States.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
- Medium bowl for mixing wet ingredients
Ingredients
- 1 cup cornmea
- l1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup buttermilk
- 1/4 cup water
- 1 large egg, beaten
- 1/4 cup finely chopped onion
- Vegetable oil, for frying
Instructions
- Get the dry ingredients ready.Mix the cornmeal, flour, sugar, baking soda, baking powder, salt, garlic powder, and cayenne pepper (if using) in a sizable mixing basin.
- Blend the moist components. Beat the egg, water, and buttermilk together in a medium-sized bowl. Blend thoroughly. Mix the Dry and Wet Ingredients.
- Mixing gently until just incorporated, gradually incorporate the wet mixture into the dry ingredients.
- Add the chopped onion and fold in. Not overly dry, but thick enough to hold together.
- Warm up the oil. Fill a deep fryer or large saucepan with a thick bottom with vegetable oil up to about two inches deep. Preheat the oil to 175°C, or 350°F.
- Cook the Grumpy Puppies. Make sure not to overcrowd the pot by dropping tiny balls of batter into the heated oil using a spoon or small cookie scoop.
- Fry in batches for 2 to 3 minutes on each side, or until well cooked and golden brown.6. Empty and proceed to serve.
- Using a slotted spoon, remove the hush puppies and drain on paper towels. Warm up and pair with your preferred dipping sauce.