These Southern Style Hush Puppies are crispy, golden bites of cornmeal fritters, originating from the coastal regions of the Southern United States. They are perfect as an appetizer or snack and are sure to please everyone's taste buds.
Equipment
- Deep frying pan or Dutch oven
Ingredients
- Canola oil for frying
- 6 tablespoons unsalted butter (3 ounces), frozen
- 1 medium-size yellow onion finely diced
- 3/4 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/3 cups buttermilk
- 2 large eggs beaten
Instructions
- In a deep frying pan or Dutch oven, add enough canola oil to reach a depth of 2 inches. Heat the oil over medium-high heat until it reaches 360°F (182°C).
- Grate the frozen butter into a large mixing bowl. This will help keep the hush puppies light and fluffy.
- Add the diced onion, cornmeal, flour, baking powder, sugar, salt, black pepper, garlic powder, and onion powder to the bowl with the grated butter. Mix well until all the ingredients are evenly combined.
- In a separate bowl, whisk together the buttermilk and beaten eggs. Pour this mixture into the dry ingredients and stir until a thick batter forms. Be careful not to overmix.
- Once the oil has reached the desired temperature, use a small ice cream scoop or a spoon to drop rounded tablespoonfuls of the batter into the hot oil. Fry the hush puppies in batches, making sure not to overcrowd the pan.
- Cook the hush puppies for about 3-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt and black pepper while they're still hot.
- Serve the Southern Style Hush Puppies immediately as an appetizer. They are best enjoyed when warm and crispy.
