Hush Puppies
15m prep 20m cook 35m ready
Crispy on the outside and fluffy inside, these hush puppies are a classic Southern side dish. Made with cornmeal, self-rising flour, and plenty of seasoning, they're perfect alongside fried seafood.
Ingredients
- 1 cup yellow cornmeal
- 1 cup self-rising flour
- 2 tbsp granulated sugar
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 small yellow onion finely diced
- 3 green onions finely diced
- 1 cup buttermilk
- 1 egg
- 2 cup vegetable oil
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.2 mg
- Iron: 0.67 mg
- Magnesium: 11.6 mg
- Phosphorus: 62.2 mg
- Potassium: 78.4 mg
- Zinc: 0.25 mg
Let's Cook
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Step 1.
In a large bowl, combine 1 cup yellow cornmeal, 1 cup self-rising flour, 2 tablespoons granulated sugar, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and ½ teaspoon cayenne pepper. Whisk until lump-free.
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Step 2.
Add 1 small yellow onion (finely diced), 3 to 4 green onions (finely diced), 1 cup buttermilk, and 1 egg to the dry mixture. Stir until just combined; do not overmix.
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Step 3.
In a large stockpot, pour 2 cups vegetable oil and heat over medium heat until hot (about 350°F). To test, drop a small bit of batter; it should sizzle immediately.
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Step 4.
Using a spoon, drop about 2 tablespoons of batter per hush puppy into the hot oil, frying 4 to 5 at a time. Fry until golden brown, 3 to 4 minutes, turning occasionally for even cooking.
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Step 5.
Remove the hush puppies with a slotted spoon and drain on a paper-towel-lined plate. Serve hot.
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