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.
Photography: Marcus Nillson
Source: Martha Stewart Living, July 2010
Prep Time 20 minutes
Total Time 20 minutes
Yield Makes 16
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
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.
Hush puppies are best right out of the pan, served plain or splashed with a bit of hot sauce, such as Tabasco.