These crunchy cornmeal morsels are nothing short of fried perfection.
Recipe information
Total Time
45 min
Yield
Makes about 3 dozen hush puppies
Ingredients
About 6 cups vegetable oil
2 cups stone-ground cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1/2 cup minced onion
1 large egg
Equipment: a deep-fat thermometer
Preparation
Step 1
Preheat oven to 200°F.
Step 2
Heat 1 1/2 inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.
Step 3
Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.
Step 4
Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.
