Hush Puppies
Golden, crispy-on-the-outside, fluffy-on-the-inside cornmeal fritters seasoned with onion and a hint of jalapeño. A Southern staple alongside fried fish, BBQ, or any summer cookout spread.
Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.
Ingredients
- 1.5 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp granulated sugar
- 1/2 cup yellow onion, finely diced
- 1 jalapeño (optional), seeded, minced
- 1 large egg, beaten
- 3/4 cup buttermilk
- 3 cups vegetable oil (for frying)
Instructions
-
1
In a large bowl, whisk together 1.5 cups yellow cornmeal, 1/2 cup all-purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 2 tsp granulated sugar.
-
2
Stir in 1/2 cup finely diced yellow onion and 1 seeded, minced jalapeño (optional).
-
3
In a small bowl, whisk together 1 beaten large egg and 3/4 cup buttermilk. Pour the wet mixture into the dry ingredients and stir just until combined - do not overmix. The batter will be thick.
-
4
Pour 3 cups vegetable oil (for frying) into a deep, heavy pot to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C), using a thermometer to check.
-
5
Using a small cookie scoop or two spoons, carefully drop batter by heaping tablespoons into the hot oil. Fry in batches of 6-8, turning once, until deep golden brown all over, about 3-4 minutes.
-
6
Remove with a slotted spoon to a paper-towel-lined plate. Season with a pinch of salt and serve hot.
Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.