Hush Puppies Recipe
Delightfully crisp on the outside and tender within, these Southern-style hushpuppies are a flavorful blend of cornmeal, onions, and a hint of spice. Perfectly golden when fried, they pair wonderfully with seafood or barbecue fare, offering a classic touch to any comforting meal.
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Servings: 6 people
Ingredients
- 1/4 cup minced red onions
- 3 green onions finely chopped (green parts only)
- 1/8 tsp garlic powder
- 1 egg lightly beaten
- 1/4 tsp red pepper
- 1/4 cup sugar
- 1/2 cup milk
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 quart vegetable oil for frying
Instructions
- In a mixing bowl, combine cornmeal, flour, baking powder, salt, sugar, cayenne pepper, and garlic powder. Add the milk and beaten egg, followed by the red and green onions. Stir until the batter is just combined, then allow it to rest for 10 to 15 minutes.
- In a deep cast iron or Dutch oven, heat the vegetable oil to 365°F. Using a tablespoon-sized ice cream scoop with a spring mechanism, drop 5 to 9 portions of the batter into the hot oil at a time.
- Fry the hushpuppies, turning frequently for uniform browning, until they are golden and puffed. Remove them with a slotted spoon and let drain on a paper towel. Continue frying in batches until the batter is used up.
Notes
The batter should be slightly loose initially; it thickens after resting.
Avoid over-mixing to maintain a tender, airy texture.
The sugar content encourages faster browning, so monitor oil temperature closely, ideally between 355°F and 365°F.
Employ a thermometer to sustain proper frying conditions and prevent greasy or undercooked results.
Use a slotted spoon for safe removal and rotate hushpuppies as they cook to prevent burning.
Drain on paper towels or a cooling rack over a foil-lined sheet pan.
Best consumed fresh; pairs excellently with fried catfish, barbecue, collard greens, or honey butter.