Description
This Easy Hush Puppies recipe delivers crispy, golden-fried cornmeal balls that are perfect as a side dish for seafood or barbeque. Made with simple pantry staples like cornmeal, flour, buttermilk, and onion, these classic Southern-style hush puppies are quick to prepare and come out perfectly crunchy on the outside and tender inside.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup grated onion
For Frying
- Vegetable or peanut oil, for frying (about 2 inches deep)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined, ensuring an even distribution of leavening and seasoning.
- Add Wet Ingredients: Add the buttermilk and egg to the dry mixture, stirring gently just until combined to avoid overmixing. Fold in the grated onion carefully to keep the batter light.
- Heat Oil: Pour about 2 inches of vegetable or peanut oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). Use a thermometer to maintain the correct frying temperature for optimal crispiness.
- Drop Batter into Oil: Using a small scoop or spoon, drop tablespoon-sized portions of the batter carefully into the hot oil, avoiding overcrowding to maintain oil temperature.
- Fry Until Golden: Fry the hush puppies in batches for 2–3 minutes per side, turning them gently until they are golden brown and crispy all over.
- Drain Excess Oil: Remove the hush puppies from the oil with a slotted spoon and set them on paper towels to drain any excess oil.
- Serve Warm: Serve your hush puppies warm as a delicious side dish, perfect alongside fried fish or barbecue favorites. Enjoy!
Notes
- Maintain oil temperature at 350°F for best results and to avoid greasy hush puppies.
- Use freshly grated onion for maximum flavor and moisture.
- You can substitute buttermilk with regular milk mixed with 1 teaspoon of lemon juice or vinegar as a quick buttermilk alternative.
- Be careful not to overcrowd the pan while frying; this lowers the oil temperature and makes the hush puppies soggy.
- Hush puppies are best eaten fresh but can be reheated in an oven to restore crispiness.
