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.
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.