Description
Southern Hush Puppies are crispy, golden fried bites made from a slightly sweetened cornmeal batter mixed with grated onion. These fluffy, light-on-the-inside treats make a perfect appetizer or side dish for any meal, especially Southern-inspired dishes.
Ingredients
Scale
Dry Ingredients
- 1 cup (138g) cornmeal
- 1/2 cup (71g) all-purpose flour scooped & leveled
- 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
- Prepare dry ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Mix well to ensure even distribution of ingredients.
- Mix wet ingredients: In a separate bowl, whisk the lightly beaten egg with buttermilk until smooth. Add the grated onion and its juices to this mixture, stirring gently.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing to keep the hush puppies light and fluffy.
- Heat oil for frying: In a large cast iron skillet or Dutch oven, heat about 2 inches of peanut or vegetable oil over medium-high heat until it reaches 375°F on a digital thermometer. Maintaining temperature between 350°F and 375°F is crucial.
- Fry the hush puppies: Using two spoons, carefully drop tablespoonfuls of batter into the hot oil, using the back of a spoon to push the batter off one at a time. Fry in batches to avoid overcrowding. Cook each batch for 2-3 minutes, turning halfway with a wire spatula, until golden brown and crisp.
- Drain and cool: Remove hush puppies with a slotted spoon and transfer to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep monitoring oil temperature and adjust heat as necessary for subsequent batches.
Notes
- Leftover hush puppies can be stored at room temperature in an airtight container for 3-4 days or refrigerated for up to 1 week.
- To freeze, arrange cooked hush puppies on a baking sheet in a single layer and freeze for 1-2 hours, then transfer to a resealable airtight container for up to 3 months.
- Reheat frozen hush puppies in an air fryer or oven for best results; microwaving is also possible for small quantities. Air fryer reheating takes about 3-4 minutes to crisp up the exterior.
- Maintain the oil temperature between 350°F and 375°F to ensure crispy, non-greasy hush puppies. Lower temps absorb more oil and take longer to cook; higher temps can burn the outside before the inside cooks through.
Nutrition
- Serving Size: 1 hush puppy (about 30g)
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
