Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup finely chopped onion
- 1 egg, beaten
- 1 tablespoon sugar
- Vegetable oil, for frying
Recipe Directions:
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, chopped onion, beaten egg, and sugar.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- Drop spoonfuls of the batter into the hot oil, frying in batches until golden brown, about 2-3 minutes per batch.
- Remove the hush puppies from the oil using a slotted spoon and drain on paper towels.
- Serve hot and enjoy!
Kitchen Equipment Needed:
- Mixing bowls
- Whisk
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Storage:
If you happen to have any leftovers (though they’re usually devoured in minutes!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster oven or oven until warmed through and crispy.
Food Pairings:
Hush Puppies are incredibly versatile and pair well with a variety of dishes. Serve them alongside your favorite barbecue meats for a Southern feast, pair them with fried fish for a classic seafood dinner, or enjoy them as a snack with a side of tangy remoulade sauce for dipping. For drinks, a cold glass of sweet tea or a crisp lager complements the flavors perfectly.
