Hush Puppies
These golden, crispy hush puppies with tender centers make the perfect Southern side dish for fish fries, barbecues, and more.
Servings 24
Calories 78kcal
Ingredients
- vegetable oil for frying
- 2 cups cornmeal
- 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 9 tablespoons finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup milk
- 1 Large egg
Instructions
- Pour vegetable oil into a deep fryer or heavy-bottomed pot until the oil is 3 to 4 inches deep.
- Heat the oil to 350°F.
- In a medium bowl, stir together the cornmeal, flour, baking powder, onion, salt, and ground red pepper.
- Add the milk, the egg, and stir to combine.
- Drop heaping spoonfuls of the batter into the hot oil. Fry only a few at a time for best results. If you add too many at once the oil temperature may drop and they make not cook well.
- Fry the hush puppies for 1 to 2 minutes, until they have browned.
- Remove them from the oil, and drain on a wire rack.
Video
Recipe Tips
The consistency of your batter is crucial for perfect hush puppies. If it's too runny, your hush puppies will absorb too much oil and become greasy. If it's too thick, they'll be dense and doughy in the center. Aim for a consistency similar to thick Belgian waffle batter that holds its shape when scooped. Different brands of cornmeal may absorb liquid differently, so be prepared to adjust your milk quantity slightly if needed.
Source Virginia McDowell. Jefferson City, Mo. 1959.
Nutrition
Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 89mg | Fiber: 1g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg
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