Hush Puppies
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, melted and cooled
- 1large egg, at room temperature
- ¼cup grated white or yellow onion (from about ½ large onion)
- 2tablespoons chopped chives (optional)
- 1tablespoon granulated sugar
- 1tablespoon brown sugar
- 1½teaspoons baking powder
- ½teaspoon kosher salt, plus more for finishing
- 1½cups fine yellow cornmeal
- ½cup all-purpose flour
- 1cup buttermilk
- 1quart vegetable oil, for frying
- Salted butter, for serving (optional)
Nutritional analysis per serving (20 servings)
128 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 94 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a rack over a baking sheet. (If you do not have a rack, a paper towel-lined baking tray will work as well.)
- Step 2
In a medium bowl, whisk together melted butter and egg until smooth. Add onion, chives (if using), both sugars, baking powder and salt, and mix until no lumps are present.
- Step 3
Mix in cornmeal and flour. While whisking, stream in buttermilk and incorporate until mixture is smooth but not runny. It should be thick enough to easily scoop and drop into hot oil.
- Step 4
In a medium skillet with high sides or a deep cast-iron skillet, heat 2 inches of oil to 350 degrees over medium-high heat. Working in batches, scoop 1-tablespoon balls of the batter and carefully drop them into the oil. Fry until one side is golden brown, about 1 minute, then, using a spatula or spoon, flip and fry for another 1 minute until golden brown on all sides.
- Step 5
Using a slotted spoon, remove hush puppies from hot oil and place on the prepared rack to drain. Sprinkle with a little more salt. Enjoy hot, with salted butter, if you like.
Private Notes
Comments
I never fry because it’s a mystery to me what to do with the huge amount of oil afterwards. You can’t put it down the drain or in the trash, and I don’t expect it can be reused for long. Advice?
Buttermilk freezes beautifully for cooking purposes so you can always have some in the freezer waiting to be used.
Very close to the way my grandmother taught me 50 years ago, except we don’t use sugar. Martha White cornmeal mix already has the flour in it, and is a southern staple. The “green thing” (chives in this recipe) can also be bell pepper or, my favorite, jalapeño. I deep fry mine. Be careful and drop from low altitude - you don’t want that oil splashing. If they rise properly, they’ll get top heavy and flip themselves. Use peanut oil so you can fry hot and fast.
1 quart of oil doesn't even reach an inch deep in a medium saucepan. Maybe if I deep-fried in a coffee mug? The required diameter to achieve this depth with only a quart of oil is approximately 6". You need to revise your measurements.
Tasted great with a quick remolaude, though had a hard time shaping them, think a thumb press scooping spoon would've helped a lot.
Anyone try this in an airfrier?
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