Description
Classic Southern-style hush puppies made from a savory batter of cornmeal, flour, and onions, deep-fried until golden and crispy. Perfect as a side dish or snack, these crispy fried morsels are tender inside with a slightly crunchy exterior.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- Salt and black pepper (to taste)
Wet Ingredients
- 1 large egg (lightly beaten)
- 1 cup milk
- ¼ cup onion (finely chopped)
For Frying
- 4 cups vegetable oil (for frying)
Instructions
- Prepare Dry Mix: In a large bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, garlic powder, salt, and black pepper. Mix thoroughly to distribute all dry ingredients evenly.
- Add Wet Ingredients: Add the lightly beaten egg, milk, and finely chopped onion into the dry mixture. Stir the ingredients together until a thick batter forms with a slightly coarse texture.
- Heat Oil: Pour the vegetable oil into a deep pot or skillet and heat it to 350°F (180°C). Maintaining this temperature is key for even frying.
- Shape and Drop Batter: Using a tablespoon or small scoop, scoop about 1 ½ tablespoons of batter at a time and carefully drop it into the hot oil. Be cautious to avoid splashing.
- Fry until Golden: Fry the hush puppies in batches for 2 to 3 minutes. Turn them occasionally to ensure all sides become golden brown and crispy.
- Drain and Serve: Remove the hush puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve them warm for best flavor and texture.
Notes
- Maintain oil temperature at 350°F for best results; too low will make them greasy, too high may burn the exterior.
- Customize the batter by adding finely chopped jalapeños or herbs for extra flavor.
- Hush puppies are best eaten fresh but can be reheated in an oven to restore crispiness.
- If you prefer, substitute milk with buttermilk for a tangier taste.
