Hush Puppies
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Deep fried cornmeal dough-balls with onion and garlic
- 1–1/2 cup white cornmeal
- 1/2 cup flour
- 3 TBL granulated sugar
- 1/2 cup coarsely grated yellow onion
- 1 egg
- 3/4 cup buttermilk
- 1–1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- Peanut or vegetable oil
- Whisk together the cornmeal, flour, baking soda, baking powder, salt, sugar and garlic powder in a large bowl
- Add the grated onion, buttermilk, egg and mix until it’s well combined into a stiff batter
- Correct with cornmeal if too thin and with milk if too thick
- Refrigerate for 30 minutes to rest and to facilitate forming the hush puppies
- Heat the oil in a heavy bottom pan or a deep fryer to 365 degrees
- Use a small ice cream scoop with a release trigger to form the batter into balls and carefully drop them into the oil
- Fry the hush puppies 3-5 minutes in batches until they float to the top and are golden brown
- Use a strainer to remove them from the grease and place on paper towels
- Serve them immediately with ketchup and tartar sauce on the side