Description
This classic Hush Puppies recipe features crispy, golden-fried cornmeal batter balls with a flavorful kick of Cajun seasoning and grated onion. Perfect as a Southern side dish or appetizer, these savory bites are fluffy on the inside and perfectly crunchy on the outside. Quick to prepare and easy to fry, they pair wonderfully with seafood, barbecue, or your favorite dipping sauces.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1 Tablespoon white vinegar
- 1 large egg
- ¼ cup grated onion
Dry Ingredients
- 1 cup cornmeal
- â…” cup all-purpose flour
- 1 Tablespoon granulated white sugar
- 1 teaspoon Cajun seasoning
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Frying
- Vegetable oil (for frying, about 2-3 inches deep)
Instructions
- Make Buttermilk: Combine the milk and vinegar in a small bowl or measuring cup. Stir well and set aside for about 5 minutes to allow the mixture to curdle, effectively making homemade buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, Cajun seasoning, baking powder, baking soda, salt, and black pepper until evenly combined.
- Combine Wet Ingredients: Add the egg and grated onion to the prepared buttermilk mixture. Mix thoroughly until the ingredients are fully incorporated.
- Form Batter: Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. The batter should be thick and slightly lumpy—avoid overmixing to keep the hush puppies light.
- Heat Oil: Heat vegetable oil in a deep pot or heavy skillet over medium heat until it reaches 350°F (175°C). Use enough oil to allow the hush puppies to float freely while frying, approximately 2-3 inches deep.
- Fry the Hush Puppies: Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Fry in batches to prevent overcrowding, allowing enough room for the hush puppies to cook evenly.
- Cook Until Golden: Fry the hush puppies for 3-4 minutes, turning occasionally with a slotted spoon to promote even browning. Once golden brown and crisp, remove them from the oil and drain on paper towels to remove excess oil.
- Serve Warm: Serve the hush puppies immediately while warm. They are delicious on their own or paired with dipping sauces such as honey, hot honey, remoulade, tartar sauce, or your preferred hot sauce. Enjoy!
Notes
- Ensure oil temperature stays steady at 350°F to cook hush puppies properly without being greasy.
- Do not overcrowd the pot; frying in batches ensures crispiness and even cooking.
- For a spicy variation, add a pinch of cayenne pepper to the dry ingredients.
- Allow the batter to remain slightly lumpy to avoid dense hush puppies.
- Use a slotted spoon or wire rack to drain excess oil after frying.
- Hush puppies are best enjoyed fresh and warm but can be reheated in an oven to restore crispness.
