Description
Southern Hush Puppies are crispy, golden-fried bites made from a slightly sweet cornmeal batter seasoned with a hint of cayenne and fresh grated onion. Perfect as a flavorful appetizer or a classic Southern side dish, these hush puppies offer a delightfully fluffy interior with a crunchy exterior, ideal for complementing seafood, barbecue, or any comfort food meal.
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 depth)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the lightly beaten egg and buttermilk. Add the grated onion, including its juices, to the wet mixture and stir gently.
- Form Batter: Pour the wet ingredients into the dry ingredients bowl and stir just until combined. Avoid overmixing to maintain a light texture.
- Heat Oil: Pour about 2 inches of peanut or vegetable oil into a cast iron skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 375°F (190°C) using a digital thermometer to monitor temperature.
- Fry Hush Puppies: Using two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, using the back of one spoon to push each hush puppy into the oil individually. Work in batches to avoid overcrowding. Fry for 2-3 minutes, turning gently halfway through, until golden brown and crisp.
- Drain and Cool: Remove hush puppies using a slotted spoon and transfer them to a wire rack placed over a baking sheet lined with paper towels to drain excess oil. Maintain oil temperature between 350°F and 375°F during frying by adjusting heat as needed.
Notes
- Leftover hush puppies can be stored in an airtight container at room temperature for 3-4 days or refrigerated 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 before transferring to a resealable airtight container for up to 3 months.
- Reheat thawed hush puppies in an air fryer or oven to restore crispiness, or microwave a few at a time for convenience.
- Maintain oil temperature around 365°F for best frying results. Lower temperatures cause greasy hush puppies, while higher temperatures burn the exterior before the inside cooks through.
Nutrition
- Serving Size: 1 hush puppy (approx. 35g)
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
