Recipe courtesy of Ayesha Curry

Hush Puppies

Name: Hush Puppies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings (about 18 hush puppies)
Ingredients: Vegetable oil, for deep-frying; 3/4 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 teaspoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Kosher salt; 1/2 cup buttermilk; 2 large eggs; 2 tablespoons unsalted butter, melted and cooled; 3 scallions, finely chopped

Getting reviews...

Level: Intermediate

Total: 25 min
Active: 25 min

Yield: 6 to 8 servings (about 18 hush puppies)

Save Recipe

Ingredients

Vegetable oil, for deep-frying

3/4 cup yellow cornmeal

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

Kosher salt

1/2 cup buttermilk

2 large eggs

2 tablespoons unsalted butter, melted and cooled

3 scallions, finely chopped

Directions

Heat 2 inches of oil in a large, deep cast-iron skillet or Dutch oven to 365 degrees F.
Whisk together the cornmeal, flour, sugar, baking powder, baking soda and a good pinch of salt in a medium bowl. Beat in the buttermilk and eggs until combined, then stir in the melted butter and scallions to make a thick batter.
In two batches, drop the batter by the tablespoonful into the hot oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Drain on paper towels; season immediately with salt.