Hush Puppies (Fried Cornbread)
An easy recipe for hush puppies, a classic Southern side dish of corn meal batter dropped into hot oil and fried until golden brown and crisp.
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Equipment
- Large Heavy Bottomed Saucepan
- Small Cookie Scoop with Release Lever
- Kitchen Spider/Strainer
Ingredients
- 1 ½ cups white or yellow cornmeal
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, lightly beaten, room temperature
- ¾ cup whole milk or buttermilk, room temperature
- ¼ cup minced sweet yellow onion
- 1 qt vegetable oil, for frying
Instructions
Make the Cornmeal Batter
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- Add the eggs, milk and onion, and whisk just until moistened.
- Set the batter aside to rest and thicken while you heat the oil.
Fry the Hush Puppies
- Pour the oil into a large, wide saucepan. Heat the oil over medium to medium low heat, using a thermometer to monitor the temperature of the oil until it reaches 365 F.
- Use a small cookie scoop with a release lever to scoop tablespoon-sized amounts of the batter, dropping the batter directly into the hot oil. Work in batches, frying just 8-10 hush puppies at a time.
- Fry the hush puppies for about 3-5 minutes, until golden brown on all sides.
- Use a kitchen spider/strainer or a slotted spoon to transfer the hush puppies to a cooling rack placed over a baking sheet to drain.
- Let cool for 5-10 minutes, then enjoy warm.
Notes
Hush puppies are typically served alongside battered and fried fish or shrimp, with tartar sauce for dipping. You can also dip them in ketchup, hot honey or sour cream spiced with a little Sriracha hot sauce.
They would also be great served with a hot bowl of chili or stew.
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