Description
Homemade Hush Puppies are a classic Southern side dish featuring crispy, golden-fried cornmeal batter with a hint of onion and a touch of spice. These flavorful, bite-sized fritters are perfect for serving alongside seafood, barbecue, or as a tasty appetizer.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Wet Ingredients
- ½ cup finely chopped onion
- 1 large egg
- ¾ cup buttermilk
- 1 tablespoon melted butter
- Vegetable oil for frying
Instructions
- Prepare dry ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne pepper if using. Stir in the finely chopped onion until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk the egg, buttermilk, and melted butter until well combined to create the wet mixture.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the hush puppies tender.
- Heat oil: In a deep skillet or pot, heat 2 to 3 inches of vegetable oil over medium heat until it reaches 350°F (175°C), ideal for frying.
- Fry hush puppies: Using a small cookie scoop or spoon, drop rounded tablespoons of batter into the hot oil, frying 5 to 6 hush puppies at a time to avoid overcrowding. Fry for 2 to 3 minutes per side until golden brown and cooked through.
- Drain and serve: Remove hush puppies with a slotted spoon and drain them on a paper towel-lined plate. Serve warm for best flavor and texture.
Notes
- For extra flavor, add chopped jalapeños, corn kernels, or shredded cheese to the batter.
- To keep hush puppies warm and crisp, place them on a wire rack in a 200°F oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
