Hushpuppies
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 38
- Sodium
- 340
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Peanut oil, for frying
1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 small Vidalia onion, finely grated
4 scallions, thinly sliced
1 cup buttermilk
1 large egg, beaten
1/4 cup grated cheddar cheese
Directions
- Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.
- Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.