Description
Classic Southern-style hush puppies made with cornmeal and a touch of Cajun seasoning, fried to golden perfection. These crispy, flavorful bites are easy to prepare and pair wonderfully with seafood, barbecue, or as a tasty snack.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1 Tablespoon white vinegar
- 1 large egg
- ¼ cup grated onion
- Vegetable oil (for frying)
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
Instructions
- Make Buttermilk: Combine the milk and vinegar in a small bowl or measuring cup. Stir and let sit for about 5 minutes to create homemade buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, Cajun seasoning, baking powder, baking soda, salt, and black pepper to evenly distribute all dry components.
- Combine Wet Ingredients: Add the egg and grated onion to the buttermilk mixture. Mix thoroughly until well combined.
- Form Batter: Pour the wet ingredients into the dry ingredients. Stir gently using a spoon or spatula until just combined. The batter will be thick and slightly lumpy, which is ideal for hush puppies.
- Heat Oil: In a deep pot or skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). Ensure the oil is about 2-3 inches deep, enough so the hush puppies can float during frying.
- Drop Batter: Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Fry in batches, avoiding overcrowding to maintain oil temperature.
- Fry Until Golden: Cook hush puppies for 3-4 minutes, turning occasionally for even browning, until golden brown and crisp on the outside.
- Drain and Serve: Remove hush puppies with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with your choice of dipping sauces like honey, hot honey, remoulade, tartar sauce, or your favorite hot sauce.
Notes
- Maintaining the oil temperature at 350°F is crucial for achieving crispy hush puppies without absorbing too much oil.
- Do not overmix the batter; a lumpy texture helps keep the hush puppies light and tender.
- Use fresh grated onion for best flavor and texture.
- Allow the vinegar and milk mixture to sit for 5 minutes to effectively mimic buttermilk, aiding in batter tenderness.
- Work in small batches to avoid crowding and ensure even frying.
