What Are Hush Puppies
Hush Puppies are a Southern delight that I always find irresistible. These small, golden-fried balls made from a simple batter of cornmeal, flour, and seasonings, including a dash of cayenne for a little kick, are a perfect blend of crunchy and soft. They’re the quintessential comfort food, ideal for dipping and sharing, and they have this wonderful way of turning any meal into a special occasion.
Cornmeal: Creates the foundation of the batter and provides a slightly sweet taste as well as a grainy texture. All-Purpose Flour: Used to help bind the ingredients and create a fluffy texture. Baking Powder: A leavening agent that helps the hush puppies rise and become light and fluffy. Salt: Enhances the flavors of all the ingredients and balances the sweetness. Cayenne Pepper: Adds a subtle spicy kick. This ingredient is optional so you can easily omit it if you like. Onion: Contributes a sweet and savory flavor. I used brown onion, but any type of onion you have on hand will work. Buttermilk: Adds moisture and a slight tang. You can make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to every 1 cup of regular milk and letting it sit for 5 minutes to curdle. Egg: Serves as a binding agent, helping hold the puppies together. Vegetable Oil: Used for deep-frying. You want to use a flavorless oil like canola oil.
This recipe is really simple and doesn’t require any complicated steps. Once you make the simple batter the hush puppies take just a few minutes to fry, making this both a quick and easy side dish or snack. To start, combine the cornmeal, flour, baking powder, salt, and cayenne pepper in a large mixing bowl. Then stir in the chopped onions, ensuring even distribution within the mixture. Next, whisk the buttermilk and egg together in a separate bowl. Then pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should be like a very thick pancake batter. If it seems too dry, just add another splash of buttermilk. After you’ve made the batter, it’s time to get ready for frying. Pour the vegetable oil into a deep-fryer or a large, deep pot and heat it to 375°F (190°C). If you don’t have a thermometer, a handy tip is to drop a small dollop of batter into the oil. If it’s ready, the batter should bubble and float to the top. Once your oil is ready, use a small ice cream scoop or two spoons to drop rounded tablespoons of the batter into the hot oil. Be careful not to overcrowd the pan. It’s better to fry them in batches to ensure even cooking. Now, let the hush puppies cook for about 3 to 4 minutes, turning them as needed. When they are ready, they will be golden brown and crispy. Then use a slotted spoon to remove them from the oil and drain them on a plate lined with paper towels. Give them a minute to cool off so you don’t burn your mouth or fingers. Then serve them hot with ketchup, mustard, ranch dressing, tartar sauce, or a spicy honey dipping sauce!
Storage
You can store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months. Just place them in an airtight container or sealed bag. To reheat, simply pop them in the oven at 350°F (177°C) for about 5 minutes. However, if frozen, leftover hush puppies will take about 12 to 15 minutes in the oven.
Discover More Delicious Appetizers
Bread Dipping Oil How To Make A Charcuterie Board Lemon Pepper Wings Pico de Gallo Recipe Olive Tapenade Sausage Balls
