Southern Hush Puppies
In the South, nothing goes better with a plate of crispy fried shrimp or fish than a side of Southern Hush Puppies. They are amazingly easy to prepare, and insanely delicious to eat!
Prep Time5 minutes mins
Cook Time15 minutes mins
Resting Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Bread
Cuisine: Southern
Servings: 24 Hush Puppies
Calories: 68kcal
- 1 ½ cups yellow cornmeal
- ¾ cups (3.75 ounces) all purpose flour
- 1 ½ Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ¾ cup diced sweet onion (about ½ medium onion)
- 1 large egg, lightly beaten
- 1 ¼ cups buttermilk
- Peanut oil for frying (See Note 1)
Pour oil to a depth of 3 inches in a dutch oven; heat to 375° F. (See Note 2)
Whisk together cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Add onion; stir to combine.
Add egg and buttermilk; stir just until moistened. Let stand 10 minutes.
Drop batter by rounded tablespoonfuls into hot oil, and fry, in 3 batches for 2 to 3 minutes per side or until golden brown. (See Note 3)
Remove from oil; drain on wire rack set inside rimmed baking sheet.
Keep warm in 200° F oven.
Yield: 1 ½ to 2 dozen Southern Hush Puppies.
- I tend to use peanut oil because it can withstand high temperatures. However, vegetable oil would also work here. I would avoid olive oil.
- I always use a thermometer to ensure the proper oil temperature. The reason is that the hush puppies tend to be greasy if cooked at too low a temperature. Also, the outside tends to overcook if they are cooked at too high a temperature.
- I used an ice cream scoop here. The resultant hush puppies were pretty large. You might want to consider using a smaller ice cream scoop or spoon to produce smaller hush puppies.
Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 113mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.6mg