Hush Puppies

Savory deep fried cornmeal bread balls

Course Side Dish

Cuisine American

Keyword hushpuppies

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 69kcal

Author Emma Chapman

Ingredients

1 cup cornmeal
¾ cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon granulated white sugar
1 egg
½ cup buttermilk
¼ cup water

Instructions

In a medium to large mixing bowl stir together the dry ingredients: cornmeal, flour, salt, baking powder, baking soda, onion powder, garlic powder and sugar.
Next stir in the egg, buttermilk and water.
In a large pot or dutch oven heat the oil to around 365°F.
Use a cookie dough scoop to drop the batter into the hot oil. Fry for 2-3 minutes, taking care to make sure all side get fried in the hot oil.
Remove to a plate lined with paper towels. I use kitchen tongs for this.
Continue to cook the batter until you have fried all the hushpuppies.

Notes

You will also need 4+ cups of canola or vegetable oil for frying.

You can add other ingredients like spices or chopped fresh herbs to flavor these classic hushpuppies. Things like: green onion, cilantro, parsley, or spices like cumin, cayenne or ginger

If you don’t have a cookie dough scoop you can simply use a spoon.

Hushpuppies are best served warmed, just after they have been fried. You can rewarm them in the microwave or oven if needed. But, like a lot of fried foods it’s best the day it’s made.

You can make the batter ahead of time and store in an airtight container in the refrigerator until you are ready to use it.

Nutrition