Description
Southern Hush Puppies are golden, crispy fried cornmeal bites with a touch of sweetness and a hint of onion flavor. Light and fluffy inside with a crunchy exterior, they make the perfect appetizer or side dish to complement almost any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (138g)
- 1/2 cup all-purpose flour (71g) scooped & leveled
- 2 tablespoons granulated sugar (25g)
- 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 buttermilk (169g)
- 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
- Combine Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper thoroughly to ensure even seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg and buttermilk until smooth. Add the grated onion and its juices to the wet mixture and stir to combine.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the hush puppies light and fluffy.
- Heat Oil: In a large cast iron skillet or Dutch oven, heat 2 inches of peanut or vegetable oil over medium-high heat until it reaches 375°F on a digital thermometer.
- Fry Hush Puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, pushing the batter off the spoon one at a time. Work in small batches to prevent overcrowding, frying each batch for about 3 minutes, turning them partway through to ensure even golden browning.
- 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 the oil temperature between 350°F and 375°F throughout frying by adjusting heat as needed.
Notes
- Store leftover hush puppies in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.
- Freeze hush puppies by laying them out in a single layer on a baking sheet, freezing for 1-2 hours, then transferring to a resealable airtight container. They last up to 3 months frozen.
- Reheat thawed hush puppies in an air fryer or oven for best texture, or microwave a few at a time for convenience. Air fryer reheating takes 3-4 minutes to refresh crispiness effectively.
- Maintain oil temperature using a digital thermometer, ideally around 365°F. Temperatures below 350°F cause greasy results, while above 375°F may burn the exterior before the inside cooks fully.
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: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
