Classic Southern Buttermilk Hush Puppies
Traditional deep-fried cornmeal balls with a tangy buttermilk tang and a hint of sugar.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 cup Yellow cornmeal
- 1/2 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 cup Buttermilk
- 1 large Egg, lightly beaten
- 2 tablespoons Yellow onion, finely grated
- 2 quarts Vegetable oil for frying
Instructions
- 1
Fill a deep pot or Dutch oven with about 2 inches of vegetable oil and heat to 365°F (185°C).
- 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate small bowl, stir together the buttermilk, beaten egg, and grated onion.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix or they will be tough.
- 5
Let the batter rest for 5 minutes to allow the cornmeal to hydrate and the leavening to activate.
- 6
Carefully drop rounded tablespoons of batter into the hot oil, working in small batches to avoid crowding.
- 7
Fry for 2 to 3 minutes, turning occasionally, until the hush puppies are golden brown on all sides.
- 8
Use a slotted spoon to remove the hush puppies and drain them on a wire rack over paper towels.
Ratings & Reviews
No ratings yet
