Southern Hush Puppies
All in One Bowl Batter. A quick fry up for these delicious crispy edged, fluffy insides hush puppies.
Equipment
- measuring spoons & cups
- large mixing bowl
- sheet pan with a rack
- large dutch oven
- parchment paper
- plate
- thermometer
Ingredients
- 1 1/2 cups self rising cornmeal
- 1/2 cup all purpose flour
- 1 TBS honey or white granulated sugar
- 1 tsp creole, cajon or a seasoning blend
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1/2 medium yellow onion, finely minced
- 4 cups canola oil or other oil for frying
Instructions
- In a large mixing bowl add in self rising corn meal, flour, seasoning, sugar, buttermilk, egg, and onion. Mix well to incorporate all ingredients. Let mixture rest while heating oil.
- In a large Dutch oven heat 3-4 cups cooking oil (allow 2 inches of oil in pot) to a temperature of 350 degrees.
- Use a 1 1/2 inch cookie scoop to scoop batter and place into hot oil. Put in 7-8 scoops for each batch.The hushpuppies will sit on bottom of pot. Once you get all 8 into pot, start with the first one that went in and pop it up from the bottom. Once all are floating, move them around for 2-3 minutes until golden brown on all sides.
- Remove hush puppies from pot and place on a wire rack placed on a lined sheet pan to help drain and keep the crispy. Finish rest of batches. Makes about 24 hush puppies.OPT. NOTE: to keep hush puppies warm during the rest of batches, preheat oven to 250 degrees. Place pan with hush puppies on them into oven until batches are done.
- Serve up with favorite tarter sauce or a sweet & sour sauce. Goes perfect with fish, chicken or any other dish. It makes a delicious appetizer also.
- NOTE: for a bit of a kick to your hush puppies, add diced jalapenos to the batter before frying.
- These will stay fresh for 2-3 days in an air tight container or zip loc bag. Place in freezer for 2-3 months.