Hush puppies are fried cornbread dumplings, and nobody has ever turned one down. The grated onion in the batter is the trick. It adds moisture and flavor without chunks.
What You’ll Need:
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup buttermilk
- 1 egg
- ¼ cup grated onion
- Oil for frying (peanut or vegetable)
How to Make Them:
- Whisk the dry ingredients together. Stir in the buttermilk, egg, and onion until just combined. Rest the batter for 5 minutes.
- Heat 2 inches of oil to 350-375°F.
- Drop rounded tablespoons of batter into the oil, 5 or 6 at a time.
- Fry about 3 minutes, turning once, until deep golden brown.
- Drain on a wire rack and salt immediately.
Pro Tips:
- Use a thermometer. Oil that’s too cool makes greasy hush puppies, and oil that’s too hot burns them before the centers cook.
- Add jalapeños or corn kernels for variety.
- Serve with honey butter or tartar sauce.
