Description
Southern Hush Puppies are irresistibly crispy golden fried balls of slightly sweetened cornmeal batter infused with grated onion and a hint of cayenne pepper. Perfectly crunchy on the outside and fluffy inside, they make an exceptional appetizer or side dish to complement any Southern-inspired 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)
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 well until evenly blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the lightly beaten egg and buttermilk. Add grated onion along with its juices to the wet mixture and stir to combine.
- Create Batter: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined. Avoid overmixing to keep the hush puppies 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 the oil over medium-high heat until it reaches 375°F on a digital thermometer.
- Fry Hush Puppies: Using two spoons, carefully drop tablespoonfuls of batter into the hot oil, pushing the batter off with the back of a spoon one at a time. Work in batches to avoid overcrowding. Fry for 2-3 minutes, turning halfway through, until they turn golden brown and crisp.
- Drain and Rest: Remove 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. Monitor and maintain the oil temperature between 350°F and 375°F, adjusting heat as needed.
- Serve: Serve hush puppies warm as a delightful appetizer or side dish alongside your favorite mains.
Notes
- Store leftovers in an airtight container at room temperature for 3-4 days or refrigerate up to 1 week.
- Freeze cooked hush puppies in a single layer on a baking sheet for 1-2 hours before transferring them to a resealable airtight container. Freeze for up to 3 months.
- To reheat, thaw if frozen, then warm in an air fryer or oven for best crispness. Microwaving is possible for small quantities but may result in loss of crisp texture.
- Maintain oil temperature with a digital thermometer to keep it near 365°F; cooking at too low a temperature leads to oily hush puppies, while too high risks burning the outer layer before cooking the inside.
Nutrition
- Serving Size: 1 hush puppy
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
