Hushpuppies
15m prep 15m cook 30m ready
About 50 hushpuppies These morsels of fried cornmeal batter are flavored with onion and have a crusty, golden brown exterior. Traditionally fried alongside fish, they are also a popular side dish at barbecue establishments throughout the South. Please read about Deep-Frying. Preheat the oven to 200°F.
Ingredients
- 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g)
- ⅓ cup (40g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon black pepper
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon cayenne pepper
- 2 large eggs
- 1 cup (245g) buttermilk
- ½ cup grated onion
- 2 inches vegetable oil or shortening
Let's Cook
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Step 1.
Whisk together thoroughly in a large bowl: 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g); ⅓ cup (40g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sugar; 1 teaspoon black pepper; ¾ teaspoon salt; ½ teaspoon baking soda; ⅛ teaspoon cayenne pepper
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Step 2.
Whisk together in medium bowl: 2 large eggs; 1 cup (245g) buttermilk; ½ cup grated onion
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Step 3.
Add to the cornmeal mixture and stir just until combined.
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Step 4.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or shortening
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Step 5.
Using a measuring tablespoon, gently drop the batter into the hot fat. Fry in batches, turning once, until golden brown, 1 ½ to 2 minutes. Transfer to a baking sheet lined with paper towels and place in the oven to keep warm. Serve warm.
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