Description
Southern Hush Puppies are crispy, golden fried cornmeal bites, lightly sweetened and flavored with grated onion and cayenne pepper. Perfect as a flavorful appetizer or side dish, these hush puppies have a crunchy exterior and a soft, fluffy interior, making them a classic Southern treat.
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 deep)
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 blend all the dry elements evenly.
- Combine wet ingredients: In a separate bowl, whisk together the beaten egg and buttermilk. Add the grated onion along with its juices to this mixture and stir until incorporated.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the hush puppies light and fluffy.
- Heat the oil: In a large cast iron skillet or Dutch oven, heat about 2 inches of peanut or vegetable oil over medium-high heat. Use a digital thermometer to bring and maintain the oil temperature at 375 degrees Fahrenheit.
- Fry the hush puppies: Using two spoons, carefully drop tablespoonfuls of batter into the hot oil. Use the back of one spoon to push the batter off into the oil one piece at a time. Work in batches to avoid overcrowding, frying each batch for about 2-3 minutes while turning occasionally with a wire spatula until they are golden brown on all sides.
- Drain and keep warm: Remove the cooked 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. Keep the oil temperature steady, adjusting the heat as necessary for subsequent batches.
Notes
- Storage: Store leftover hush puppies in an airtight container at room temperature for up to 3-4 days or refrigerate for up to 1 week.
- Freezing: Freeze cooked hush puppies in a single layer on a baking sheet for 1-2 hours, then transfer to a resealable airtight container. They can be frozen for up to 3 months.
- Reheating: Thaw if frozen, then reheat in an air fryer or oven for best texture. The air fryer crisps them up nicely in 3-4 minutes. Microwave reheating is possible but may result in less crispiness.
- Oil temperature control: Use a digital thermometer to keep the oil between 350°F and 375°F. Temperatures that are too low cause greasy hush puppies; too high risks burning the outside before the inside is cooked.
Nutrition
- Serving Size: 1 hush puppy (approx. 30g)
- Calories: 90 kcal
- Sugar: 1.5 g
- Sodium: 150 mg
- Fat: 4.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
