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Hush Puppies Recipe

Name: Cajun Catch Seafood Market & Delis HUSH PUPPIES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp baking soda; 1 tbs granulated sugar; 1 tsp fine salt; 1 cup buttermilk; 1 each large egg; 0.5 cup finely chopped yellow onion; 2 tbsp chopped scallions (green parts only); 0.5 tsp freshly ground black pepper; 1 tsp hot sauce (optional); 1 tbsp chopped jalapeño (optional, seeds removed for mild); 4 cups vegetable oil or peanut oil (for deep frying); 0.25 cup honey or honey-butter; 2 each lemon wedges

Inspired by Cajun Catch Seafood Market & Deli

Time45m

Serves6

Make Hush Puppies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter

1 cup yellow cornmeal

1 cup 00 bread flour

2 tsp Baking powder

1/2 tsp baking soda

1 tbs granulated sugar

1 tsp fine salt

1 cup Buttermilk

1 each large egg

1/2 cup finely chopped yellow onion

2 tbsp chopped scallions (green parts only)

1/2 tsp freshly ground black pepper

1 tsp hot sauce (optional)

1 tbsp chopped jalapeño (optional, seeds removed for mild)

Fry

4 cups vegetable oil or peanut oil (for deep frying)

To Serve (optional)

1/4 cup honey or honey-butter

2 each lemon wedges

Method

Make the batter

Combine dry ingredients

In a large mixing bowl whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt until evenly blended.

Mix wet ingredients

In a separate bowl whisk the buttermilk and egg until smooth. Stir in the hot sauce if using.

Combine and fold

Pour the buttermilk-egg mixture into the dry ingredients and stir gently until mostly combined. Fold in the chopped onion, scallions, jalapeño (if using), and black pepper. The batter should be thick but spoonable; if it seems too thick add up to 2 tablespoons additional buttermilk.

Rest the batter

Let the batter rest 10 minutes at room temperature so the cornmeal hydrates and flavors meld. Do not overmix; small lumps are fine.

Fry the hush puppies

Heat oil

Pour 3 to 4 cups of oil into a heavy pot or Dutch oven to a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float to the surface within a few seconds and begin to brown.

Portion the batter

Using a small cookie scoop (about 1 tablespoon) or two spoons, portion rounded tablespoons of batter. Wet the spoons lightly to prevent sticking and shape into small rounds as you drop them into the oil.

Fry in batches

Carefully lower 6 to 8 hush puppies into the hot oil at a time (do not overcrowd; maintain temperature). Fry, turning occasionally, until golden brown and cooked through, about 2.5 to 3.5 minutes per batch depending on size. Use a slotted spoon to transfer to a paper towel–lined tray to drain.

Adjust heat

If the hush puppies brown too quickly, lower the heat slightly. If they take too long to brown or absorb oil, increase the heat slightly to return to about 350°F (175°C).

Keep warm and repeat

Keep finished hush puppies warm in a low oven (200°F / 95°C) on a wire rack while frying remaining batter. Continue frying until all batter is used. Total frying time depends on number of batches.

Serve

Serve hush puppies hot or warm with honey, honey-butter, or lemon wedges. They also pair well with tartar sauce or spicy mayo. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp.