Easy Southern Hush Puppies Recipe

Ingredients

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

Instructions

1. In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper. Stir them together until evenly mixed.
2. In a separate bowl, whisk together the lightly beaten egg and buttermilk. Add the grated onion along with its juices to this mixture.
3. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is just combined, forming a slightly thick batter.
4. Pour about 2 inches of peanut or vegetable oil into a large cast iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 375°F on a digital thermometer.
5. Using two spoons, carefully drop tablespoon-sized spoonfuls of batter into the hot oil. Use the back of a spoon to push the batter in one at a time. Work in batches to avoid overcrowding. Fry for 3 minutes, turning partway through, until hush puppies are golden brown and crisp.
6. Remove the hush puppies with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Monitor the oil temperature between batches and adjust heat to maintain between 350°F and 375°F.

Notes

• Store 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. Then transfer them to a resealable airtight container and freeze up to 3 months.
• Reheat thawed hush puppies in an air fryer or oven for best crispness. Alternatively, microwave a few at a time for convenience.
• Maintain oil temperature between 350°F and 375°F to ensure crispy, cooked-through hush puppies. Avoid lower temps to prevent excess oil absorption and higher temps to avoid burning.