Hush Puppies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Sides Crispy golden-brown southern hush puppies made with cornmeal, onion, and red pepper. Perfectly fried for a delicious savory side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 4–6 Servings |
🔪 Key Equipment
- Large bowl
- Whisk
- Deep fryer or large heavy pot
- Deep-fry thermometer
- Slotted spoon
- Paper towel-lined plate
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Cornmeal | Dry |
| ⅓ Cup | Flour | All-purpose |
| 1 ½ tsp | Salt | None |
| ½ tsp | Red Pepper | None |
| 1 | Onion | Finely chopped |
| 1 | Egg | Whole |
| Pinch | Baking Powder | None |
| As needed | Sweet Milk | For proper batter consistency |
| As needed | Oil | For frying |
Instructions
Step 1: Mix the Batter
- In a large bowl, whisk together 1 cup cornmeal, ⅓ cup flour, 1 ½ tsp salt, ½ tsp red pepper, and pinch baking powder.
- Add the 1 finely chopped onion and 1 egg to the dry ingredients.
- Gradually stir in sweet milk until the batter will almost drip from a spoon, ensuring the consistency is thinner than cornbread batter but not watery.
Step 2: Fry and Serve
- In a deep fryer or large, heavy pot, heat about 2-3 inches of oil to 350°F (175°C) until it sizzles.
- Carefully drop rounded tablespoons of batter into the hot oil, being careful not to overcrowd the pot.
- Fry for 2-3 minutes, turning occasionally, until the hush puppies are golden brown and cooked through.
- Remove the cooked hush puppies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil before serving hot.
💡 Make-Ahead & Storage: Best served immediately while hot and crispy, though leftover batter can be covered and refrigerated for a few hours.
Original Recipe Scan
