Description
These crispy, golden fried hush puppies are the perfect side dish for any Southern meal, with a delightful crunch and flavor
Ingredients
Units
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 large egg, beaten
- 1/2 cup buttermilk
- 1/4 cup milk
- 1 small onion, finely chopped
- Vegetable oil for frying
Instructions
- Prepare the batter:
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, pepper, garlic powder, and onion powder.
- Add wet ingredients:
- Stir in the egg, buttermilk, and milk, and mix until just combined. Add the chopped onion and stir to distribute. The batter should be thick but slightly spoonable.
- Heat the oil:
- Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the hush puppies:
- Drop spoonfuls of the batter into the hot oil, careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Drain and cool:
- Use a slotted spoon to remove the hush puppies from the oil and drain on paper towels.
- Serve:
- Serve hot with your favorite dipping sauce, like tartar sauce, ranch, or honey butter.
Notes
- Spicy version: Add a pinch of cayenne pepper or finely chopped jalapeños for a spicy kick.
- Add-ins: You can mix in corn kernels or chopped bell peppers for extra flavor and texture.
- Use self-rising flour: If you don’t have baking powder, you can use self-rising flour in place of the all-purpose flour and baking powder.
- Make ahead: You can make the batter ahead of time and store it in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 hush puppy
- Calories: 100 kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg