Homemade Hush Puppies
Hush puppies aren't just a side dish; they’re a gateway to an entire meal. Picture this: you’re hosting a backyard barbecue, the grill is sizzling with juicy burgers, and your friends are chatting and laughing.
Equipment
- Cup, Tablespoons
Ingredients
- 1 cup plain all-purpose flour: This gives structure to the hush puppies.
- 1 cup yellow cornmeal: This is the star of the show providing that warm, comforting flavor.
- 1/2 teaspoon baking powder: To help those puppies rise.
- 1/2 teaspoon baking soda: A little extra lift for that fluffy interior.
- 1/4 teaspoon fine sea salt: To enhance all the flavors.
- 1/4 teaspoon Creole or Cajun spice blend: For that Southern kick.
- 1/8 teaspoon freshly cracked black pepper: Just enough to add some depth.
- 1 to 2 tablespoons granulated sugar: This balances the flavors and adds a hint of sweetness.
- 3 tablespoons finely grated yellow onion: Adds moisture and a lovely sweetness.
- 2 tablespoons neutral vegetable oil: This helps to create a moist batter.
- 1/2 tablespoon white distilled vinegar: For a little tang.
- 1 large egg room temperature: For binding everything together.
- 1/2 cup whole milk at room temperature: Keeps the batter smooth and creamy.
- 1 tablespoon finely chopped fresh chives: For a fresh bite.
- 1/2 teaspoon smoked paprika: Adds a subtle depth.
- Oil for frying: Choose canola peanut, or vegetable oil.
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, Creole spice, black pepper, and sugar. Whisk them together until they are well mixed. This step ensures there are no lumps and that the leavening agents are evenly distributed.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk together the grated onion, vegetable oil, vinegar, egg, milk, and chives. Ensure everything is combined well. The grated onion should be evenly distributed. This mixture should be smooth, with the onion pieces suspended throughout.
Step 3: Combine Wet and Dry Mixtures
- Pour the wet mixture into the dry mixture. Mix gently until just combined. Be careful not to overmix; you want the batter to be slightly lumpy for better texture.
Step 4: Heat the Oil
- In a large pot or deep skillet, heat the oil to 375°F (190°C). You’ll need about 2–3 inches of oil. If you don’t have a thermometer, you can drop a small amount of batter into the oil. If it sizzles and rises to the top, it’s ready.
Step 5: Fry the Hush Puppies
- Using a spoon or small ice cream scoop, carefully drop balls of batter into the oil. Leave enough space between them so they can expand. Fry for about 3-4 minutes, turning halfway through until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
Step 6: Serve and Enjoy!
- Once they’re slightly cooled, serve your hush puppies while warm with your favorite dipping sauce. They’re best enjoyed fresh but still taste fantastic later.
Notes
Use Room Temperature Ingredients: Bringing your egg and milk to room temperature before mixing helps create a better batter.
Do Not Overmix the Batter: Mixed gently, this will yield a fluffier hush puppy. Lumps are okay!
Fry in Batches: Avoid overcrowding the pan. Fry a few at a time for even cooking.
Test the Oil: Always test your oil by dropping a small piece of batter in first. Adjust heat as needed.
Flavor Variations: Don’t hesitate to experiment. Try adding jalapeños for heat or cheese for richness.
Do Not Overmix the Batter: Mixed gently, this will yield a fluffier hush puppy. Lumps are okay!
Fry in Batches: Avoid overcrowding the pan. Fry a few at a time for even cooking.
Test the Oil: Always test your oil by dropping a small piece of batter in first. Adjust heat as needed.
Flavor Variations: Don’t hesitate to experiment. Try adding jalapeños for heat or cheese for richness.
Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6gSodium: 280mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!