Description
Classic Southern Hush Puppies are delicious golden-fried cornmeal balls crispy on the outside and tender on the inside. Perfect as a side dish or snack, these bite-sized treats are seasoned with garlic, onion, paprika, and served traditionally with tartar sauce.
Ingredients
Frying
- Oil (for frying) – enough for 2 inches deep in skillet
Dry Ingredients
- 3/4 cup flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons butter, cold and cut into small cubes
Serving
- Tartar sauce (for serving, optional)
Instructions
- Preheat Oil: Heat 2 inches of oil in a large skillet to 365°F (185°C) to prepare for frying the hush puppies until crispy and golden.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper thoroughly.
- Add Wet Ingredients: Add the egg and buttermilk to the dry mixture, stirring until the batter is well combined and smooth.
- Incorporate Butter: Fold in the cold, cubed butter into the batter to add moisture and richness, mixing gently to distribute evenly.
- Fry Hush Puppies: Drop the batter by rounded teaspoonfuls carefully into the hot oil. Fry them for 2-3 minutes, or until they turn golden brown and crisp on the outside.
- Drain and Serve: Remove the hush puppies using a metal strainer and place them on a paper towel-lined plate to drain excess oil. Serve warm with tartar sauce if desired.
Notes
- Ensure the oil is at the correct temperature (365°F) for perfectly crispy hush puppies; too cool will absorb oil, too hot will burn.
- Use cold butter to create a tender, flaky texture in the hush puppies.
- For a spicier variation, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- Hush puppies are best served fresh and hot but can be kept warm in a low oven for a short period.
- If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes before use.
