Hush Puppies
I grew up visiting the South every summer to spend time with my relatives. One of the favorite outings was to get BBQ, particularly in North Carolina. A staple to those events were hush puppies. Not particularly interesting on their own, they are a great balance to the spicy vinegar bbq that we would have those days.
These are best when really fresh so don’t fry too far in advance. The only take about 5 minutes to prep and about 5ish to fry so not a big time commitment.
Hush Puppies
Equipment
- Dutch oven or other heavy bottomed pan
- Ice cream scoop optional
- Kitchen thermometer I have used ThermaPens for years and think they work great.
Ingredients
- 1 cup Corn meal
- 1/2 cup All purpose flour
- 2 tbsp Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Cajun seasoning
- 1/4 tsp Salt
- 3 tbsp Onion Grated is preferred, but finely chopped will work.
- 3/4 cup Buttermilk Soured milk will work as well.
- 1 egg
- Canola oil About 1.5 to 2 inches. About 8-12 cups in my preferred La Creuset
Instructions
- Pour canola oil in pot and turn heat on med-high, aiming for about 350 degrees.
- Mix the dry ingredients (onion counts as wet in this recipe) together in a medium bowl.
- In a separate bow, wisk the onion, buttermilk and egg.
- Pour the wet into the dry and mix until there are no more dry parts.
- Once the oil has reached temp, using the ice-cream scoop or two spoons, start spooning the batter into the hot oil. Each hush puppy will need approximately 3-4 minutes to become brown and crunchy.
- Drain on paper towels and serve while still warm.
