Recipe courtesy of Duff Goldman
Recipe courtesy of Duff Goldman
Watch how to make this recipe.
Hush Puppies
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: about 24 hush puppies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 61 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: about 24 hush puppies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 61 mg
Ingredients
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Directions
Special equipment:
a digital thermometer- Line a baking sheet with a wire cooling rack lined with paper towels. If you don’t have a cooling rack, a baking sheet lined with paper towels is fine.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder and cayenne pepper.
- Whisk together the egg and buttermilk in a medium bowl and add to the dry ingredients along with the grated onion and its juices; stir to combine.
- Heat 2 inches of oil over medium-high heat in a Dutch oven or large cast-iron skillet until it reaches 375 degrees F on a digital thermometer.
- Carefully use a 2-tablespoon cookie scoop to drop batter into the oil in small batches, making sure not to overcrowd the pan.
- Fry each batch for 2 to 3 minutes, turning halfway through, until the hush puppies are golden brown. Make sure to keep an eye on the oil temperature and adjust the heat as necessary (see Cook’s Note).
- Remove the hush puppies from the oil with a spider strainer or small mesh hand strainer and transfer to your paper towel-lined wire rack.
- When you are done frying, serve immediately or enjoy at room temperature.
Cook’s Note
Controlling oil temperature: Use a good-quality thermometer to maintain the oil temperature around 365 to 375 degrees F. If the temp is too low, the hush puppies will absorb more oil and take longer to cook; if it’s too high, the outside will burn before the inside is cooked. How to store: Leftovers can be stored in an airtight container at room temp for 2 to 3 days or in the fridge for up to 1 week.
