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Classic Hush Puppies

Source of Recipe


Saveur



List of Ingredients



• 1-1/2 cups all-purpose flour
  
• 1-1/2 cups cornmeal
  
• 2 Tbsp baking powder
  
• 2 Tbsp sugar
  
• 1 Tbsp baking soda
  
• 2 tsp kosher salt
  
• 1/2 tsp cayenne
  
• 1-1/4 cups buttermilk
  
• 2 eggs
  
• 1 large yellow onion, grated
  
• Canola oil, for frying
  
• Tartar sauce, for serving
  






Instructions



1. Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
   
   
2. Pour oil to a depth of 2 inches in a 6-quart Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
   
   
3. Using a tablespoon, drop small rounds of batter into the oil, making sure not to crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3 to 4 minutes. Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.
   
   Makes about 30
   
   






Final Comments


These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.