No Southern fish fry is complete without a side of deep-fried Hush Puppies. This classic recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until golden brown. If you don’t like the sweet version, just omit the sugar. But be careful they usually disappear before the meal.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon baking soda
- ¼ cup sugar ( optional )
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 1 large egg or 2 small eggs
- 1 small onion, minced
- 3-4 green onions, finely diced
- 2 cup of oil for deep frying
- Heat the oil in a deep-fryer or large saucepan.
- Combine the cornmeal, flour, salt, cayenne pepper, baking soda, sugar and garlic in a large bowl.
- Whisk buttermilk and egg in a bowl.
- Fold buttermilk mixture, onion and green onions into cornmeal mixture.
- Mix the ingredients until well combined, but don't over mix.
- Once the oil is nice and hot, drop tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning them to cook evenly, 6 to 10 minutes.
- Remove hush puppies with a slotted spoon and place on a paper towel to drain.