Hush puppies are pretty much the definition of southern comfort food. Kicking back with a basket of these fried balls of dough is one of our favorite ways to indulge. Combine them with some tartar sauce and fried fish, and it's a ticket to a southern food lover's paradise.
All across the south, you'll find different variations on this beloved appetizer. From family recipes that have been passed down for generations, to prize-winning, top secret restaurant recipes, everyone has a special take on hush puppies. We wanted ours with a tad bit of spice, so we added a pinch of cayenne-- but we also wanted a hint of sweet, which meant a touch of sugar. The result is that perfect blend of sweet, savory, and doughy-- a forkful of delicious!
Southern Hush Puppies
(makes about 30)
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tbsp baking powder
1 tsp baking soda
3 tbsp sugar
1 tsp salt
1 tsp cayenne
3/4 cup buttermilk
1/2 cup milk
1 large yellow onion, finely chopped
canola oil (for frying)
1. In a large bowl, mix together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne.
2. In a separate medium bowl, combine milk, buttermilk, eggs, and chopped onion. Pour wet mixture over dry ingredients and stir together until just combined. Set the bowl aside to rest for one hour.
3. In a deep-fat fryer, electric skillet, or dutch oven, heat about 2" of oil until it reaches 360 degrees F.
4. Drop small, teaspoon-sized rounds of batter into the oil. Cook for about 3 minutes or until golden brown and crispy, flipping halfway through. Remove from oil and drain on paper towels. Serve with tartar sauce if desired. Enjoy!
Recipe adapted from Saveur.