Hushpuppies & Dip Recipe
Make Hushpuppies & Dip Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hushpuppies
Dip
Method
Hushpuppies Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk together until evenly mixed.
- 2
Add Onion
Stir in the finely chopped onion into the dry mixture until well distributed.
- 3
Combine Wet Ingredients
In a separate bowl, beat the egg, then add buttermilk and mix until smooth.
- 4
Combine Mixtures
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix; some lumps are okay.
- 5
- 6
Fry Hushpuppies
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry in batches until golden brown, about 3-4 minutes per side.
- 7
Drain and Serve
Remove hushpuppies with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining batter.
Dip Preparation
- 8
Mix Dip Ingredients
In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- 9
Add Chives
Fold in the chopped chives until evenly distributed throughout the dip.
- 10
Chill
Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld.
- 11
Serve
Serve the hushpuppies warm with the chilled dip on the side.