Southern Comfort · Free
Golden Cornmeal Hush Puppies
Crisp, craggy cornmeal fritters with a tender, slightly sweet center, fried up golden brown. The classic sidekick to any fish fry or plate of barbecue.
****+
Prep 15 min · Cook 15 min
Method
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cayenne until evenly blended.
In a separate bowl, whisk the egg and buttermilk, then stir in the grated onion and chopped green onions.
Pour the wet ingredients into the dry and stir just until combined into a thick, scoopable batter; do not overmix.
Let the batter rest for 10 minutes so the cornmeal hydrates and the baking powder activates for a lighter texture.
Pour the oil into a large heavy pot to a depth of about 2 inches and heat it over medium-high to 350 degrees F (175 degrees C), checking with a thermometer.
Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of batter into the hot oil, frying only 5 or 6 at a time so the pot is not crowded.
Fry the hush puppies for 3 to 4 minutes, turning them with a slotted spoon so they brown evenly on all sides.
Keep the oil between 340 and 360 degrees F; if it runs too cool the hush puppies soak up grease, and too hot leaves the centers raw.
The hush puppies are done when they are deep golden brown all over and float to the surface; break one open to confirm the center is cooked through.
Lift them out with the slotted spoon and drain on a wire rack set over a baking sheet, sprinkling with a little salt while hot.
Let the oil return to 350 degrees F between batches, then repeat and serve the hush puppies hot with butter or remoulade.
Chef's tips
- Drop a tiny bit of batter in first to test the oil; it should sizzle and rise right away.
- Keep the scoops small and even so the centers cook through before the outsides get too dark.
- Grated onion melts into the batter for flavor without big chunks that can burn.
Cooking times vary by equipment -- cook to temperature and to taste.
