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Southern Hush Puppies

All in One Bowl Batter. A quick fry up for these delicious crispy edged, fluffy insides hush puppies.
Course: Appetizer, Side Dish
Cuisine: American
Author: Catherine's Plates

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.