Southern Hush Puppies
Split the hush puppies open, add a pat of salted butter, and serve with anything you’ve got on the menu.
1 cup cornmeal (138g)
½ cup all-purpose flour, scooped & leveled (71g)
2 Tablespoons sugar (25g)
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
1 large egg, lightly beaten
¾ cup buttermilk (169g)
½ small onion, grated (about ¼ to ⅓ cup)
Peanut or vegetable oil, for frying
Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper in a large mixing bowl.
In a separate bowl, whisk together the egg, and buttermilk. Add to the dry ingredients along with the grated onion and its juices, stirring until combined.
Heat 2 inches of oil over medium-high heat in a large cast iron skillet or dutch oven until it reaches 375°F on a digital thermometer. When hot, carefully use two spoons to drop tablespoonfuls of batter into the hot oil, using the back of one spoon to push the batter in one at a time. Work in batches so as not to overcrowd the pan. Fry for 2-3 minutes, turning partway through with a wire spatula, until the hush puppies are golden brown.
Remove the hush puppies from the oil and transfer to a wire rack set over a baking sheet lined with paper towels. Keep an eye on the oil temperature while frying so that it stays consistent, adjusting the heat up or down as necessary.