Under 30 Minutes
This classic hush puppy recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until crunchy on the outside, and fluffy on the inside.
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Coarse salt
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 1 cup low-fat buttermilk
- 3 tablespoons grated onion with juice
- Vegetable or peanut oil, for frying (about 2 quarts)
Whisk together cornmeal, flour, sugar, baking powder, baking soda, 1 teaspoon salt, and the cayenne. Whisk together egg, buttermilk, and onion. Stir egg mixture into cornmeal mixture. Batter will be as thick as a heavy pancake batter.
Heat 4 inches oil in a large heavy pot or Dutch oven over high heat until a deep-fry thermometer reaches 360 degrees. Working in batches, drop batter by the tablespoon into oil. Cook, turning occasionally, until cooked through and deep golden brown, 4 to 5 minutes. (Adjust heat so that temperature remains constant.) Transfer hush puppies to a paper-towel-lined baking sheet. Serve warm.