Description
Golden, crispy homemade hush puppies with a fluffy center—perfect as a Southern side dish or snack for seafood feasts and backyard cookouts.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 small onion, finely chopped
- 1 egg
- 3/4 cup buttermilk
- Oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, onion powder, garlic powder, and cayenne pepper.
- Add the finely chopped onion and stir to combine.
- In a separate bowl, whisk together the egg and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
- Heat oil in a deep pot or skillet to 350°F (175°C).
- Using two spoons or a small cookie scoop, drop tablespoon-sized portions of the batter into the hot oil, working in batches to avoid overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauces or alongside fried fish or barbecue.
Notes
- Do not overmix the batter to keep hush puppies light and fluffy.
- Make sure oil is hot enough before frying to ensure crispiness.
- Add finely chopped jalapeños for a spicy kick.