Description
Southern Hush Puppies are golden, crispy-fried bites of sweetened cornmeal batter with a hint of onion. This classic American appetizer or side dish features a light and fluffy interior with a perfectly crunchy exterior, making it a versatile addition to any meal. Fried until golden brown in peanut or vegetable oil, these hush puppies are irresistibly delicious and easy to prepare using simple pantry staples.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (138g)
- 1/2 cup all-purpose flour scooped & leveled (71g)
- 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, 2 inches deep for frying
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir together until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk the lightly beaten egg with the buttermilk. Add the grated onion and its juices to the wet mixture and stir well.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring the batter stays slightly lumpy but well incorporated.
- Heat the 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. Maintaining the oil temperature between 350°F and 375°F is crucial for perfect frying.
- Fry the Hush Puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, pushing the batter off with one spoon into the pan. Work in batches to avoid overcrowding the skillet. Fry them for 2 to 3 minutes, turning partway through with a wire spatula, until golden brown and crispy.
- Drain and Serve: 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. Keep an eye on the oil temperature and adjust heat as needed between batches.
Notes
- Store leftover hush puppies in an airtight container at room temperature for up to 3-4 days or refrigerate for up to 1 week.
- To freeze, arrange cooked hush puppies in a single layer on a baking sheet and freeze for 1-2 hours. Then transfer to a resealable airtight container for storage up to 3 months.
- Reheat thawed hush puppies in an air fryer or oven for best crispiness. Alternatively, the microwave can be used for quick reheating, but expect softer texture.
- Maintain oil temperature between 350°F and 375°F for perfect frying. Lower temperatures cause greasy results, while higher temperatures burn the outside before the inside cooks through.
Nutrition
- Serving Size: 1 hush puppy (approx. 50g)
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
