These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups cornmeal
- 2 tbsp. baking powder
- 2 tbsp. sugar
- 1 tbsp. baking soda
- 2 tsp. kosher salt
- 1⁄2 tsp. cayenne
- 1 1⁄4 cups buttermilk
- 2 eggs
- 1 large yellow onion, grated
- Canola oil, for frying
- Tartar sauce, for serving
ADVERTISEMENTADAD
Instructions
Step 1
Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
Step 2
Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes. Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.
- Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes. Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
