Description
Southern Hush Puppies are deliciously crispy, golden-fried bites made from a slightly sweet cornmeal batter mixed with grated onion. Perfect as an appetizer or a side dish, they feature a fluffy interior with a lightly seasoned crust, bringing classic Southern flavors to your table.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (138g)
- 1/2 cup all-purpose flour, scooped and 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 (enough for 2 inches deep in the skillet)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, salt, and cayenne pepper. Mix well to evenly distribute the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the lightly beaten egg and buttermilk. Add the grated onion along with its juices to the wet mixture, stirring gently.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the hush puppies light and fluffy.
- Heat Oil: Pour enough peanut or vegetable oil into a large cast iron skillet or Dutch oven to reach 2 inches deep. Heat over medium-high heat until the oil reaches 375°F on a digital thermometer.
- Fry Hush Puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, using the back of one spoon to press each in. Work in batches, avoiding overcrowding. Fry for 3 minutes, turning once with a wire spatula to brown evenly, until golden and crispy.
- Drain and Serve: Remove hush puppies with a slotted spoon and place on a wire rack over a baking sheet lined with paper towels to drain excess oil. Maintain oil temperature between 350°F and 375°F while frying subsequent batches, 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.
- To freeze, arrange cooked hush puppies in a single layer on a baking sheet and freeze for 1-2 hours. Transfer to a resealable airtight container for up to 3 months storage.
- Reheat thawed hush puppies in an air fryer or oven to crisp them up; microwaving is also an option for quick reheating.
- Maintain oil temperature close to 365°F for optimal frying; too low makes them greasy, too high burns them before cooked inside.
Nutrition
- Serving Size: 1 hush puppy
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 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
