Ingredients:
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1 cup cornmeal (yellow or white)
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1 cup all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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1 tsp sugar
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1/2 tsp garlic powder (optional, for extra flavor)
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1/2 tsp onion powder (optional, for extra flavor)
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1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
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1 large egg
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1/4 cup finely chopped onion (yellow or green onions work best)
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1/4 cup water (adjust as needed)
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2 cups vegetable oil (for frying)
Directions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, sugar, garlic powder, and onion powder. Stir everything together to evenly distribute the dry ingredients.
2. Mix the Wet Ingredients:
In a separate bowl, whisk the buttermilk, egg, and a small amount of water (about 1/4 cup) together until smooth.
3. Combine Wet and Dry Ingredients:
Gradually pour the wet ingredients into the dry ingredients while stirring gently with a spoon or spatula. The mixture should be thick, like a chunky batter. If it seems too dry, you can add a little more water (a tablespoon at a time).
4. Add the Onions:
Stir in the finely chopped onion. You can also use scallions (green onions) for a milder taste or add a little bit of chopped jalapeño for a kick!
5. Heat the Oil:
In a deep skillet or large pot, heat the vegetable oil over medium heat. You’ll need enough oil to submerge the hush puppies (about 2 inches deep). To check if the oil is hot enough, drop a small spoonful of batter into the oil. If it sizzles and floats to the surface immediately, it’s ready to go!
6. Fry the Hush Puppies:
Use a tablespoon or a small ice cream scoop to drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan—fry in batches if necessary. Fry the hush puppies for about 2–3 minutes on each side, or until they turn golden brown and crispy. Use tongs or a slotted spoon to turn them halfway through cooking.
7. Drain and Serve:
Once the hush puppies are golden brown and cooked through (you can test by cutting one in half—there shouldn’t be any raw batter inside), remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve:
Serve your homemade hush puppies hot with a side of ketchup, tartar sauce, or your favorite dipping sauce. They pair great with fried fish, shrimp, or even just a nice cold drink!
Tips:
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Consistency: The batter should be thick but still drop from a spoon. If it’s too runny, add a little more flour or cornmeal.
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Onion variation: You can try caramelizing the onions first for a deeper flavor or use green onions for a more subtle taste.
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Spicy Hush Puppies: For a spicy twist, mix in some finely chopped jalapeños or cayenne pepper.
Enjoy making these crispy little bites! They’re always a hit at parties, cookouts, or with a home-cooked meal.