Homemade Hush Puppies
Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/2 cup buttermilk
1 large egg
1/4 cup finely diced onion (optional: green onions or jalapeños for extra flavor)
1 tablespoon melted butter
Oil for frying (vegetable or canola)
Directions:
Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, pepper, and paprika if using.
Mix Wet Ingredients:
In another bowl, combine the buttermilk, egg, and melted butter. Whisk until smooth.
Combine Mixtures:
Slowly pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix. Fold in the diced onions, green onions, or jalapeños, if desired.
Heat Oil:
In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). The oil should be hot enough that a drop of batter sizzles when it hits the oil.
Fry Hush Puppies:
Using a spoon or small cookie scoop, drop rounded balls of batter (about a tablespoon) into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, until golden brown and crispy.
Drain:
Use a slotted spoon to remove the hush puppies from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve:
Serve hush puppies hot with dipping sauces like honey butter, tartar sauce, or alongside fried fish or seafood.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: Approx. 150-180 calories per serving | Servings: 12-15 hush puppies