Hush Puppies are gently fried cornbread with a crunchy outside and soft, doughy inside. Serve with fish fry, fried shrimp or any BBQ!
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings 30 hush puppies
- 1 1/2 cups flour
- 1 1/2 cups yellow cornmeal
- 2 tablespoons baking powder
- 2 heaping tablespoons sugar
- 1 tablespoon baking soda
- 2 teaspoons kosher salt
- 1 tablespoon onion powder
- 1 1/4 cups buttermilk
- 2 eggs
- Canola oil or peanut oil for frying
- Tartar Sauce for serving
In a medium mixing bowl, whisk together flour, yellow cornmeal, baking powder, sugar, baking soda, Kosher salt, and onion powder.
In a small mixing bowl, whisk together buttermilk and eggs.
Combine the two, folding until just mixed. Do not over mix the batter.
Cover and refrigerate for a minimum of 1 hour, but up to 24 hours.
When ready to cook, preheat oven to “warm” setting.
Pour 2 inches of canola oil into a high sided Dutch oven or other heavy bottom pot. Heat until 350 degrees.
Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
Drop 1 tablespoon of batter into the oil. Continue, working in batches and being mindful to not crowd the pan.
Fry until outsides are a crispy, golden brown, approximately 3-4 minutes.
Remove to a paper towel-lined plate to drain. Transfer to a baking sheet in the warm oven to keep heat until all are fried and ready to serve.
Serve with Tartar Sauce.
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Cholesterol: 12mg | Sodium: 280mg | Potassium: 132mg | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.6mg