2 Hush Puppies Recipe
Make 2 Hush Puppies Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Seasoning (extra/to taste)
For Frying
Method
Batter
- 1
Mix dry ingredients
In a medium bowl combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1/2 tsp sugar, 1/2 tsp baking powder, 1/8 tsp baking soda, and 1/4 tsp salt. Whisk to evenly distribute leavening and salt.
- 2
Combine wet ingredients
In a separate small bowl whisk 1/4 cup buttermilk with half of a large egg (crack an egg into a small bowl, whisk and measure roughly half — about 1 tbsp +). Add 1/2 tsp melted butter or oil and whisk until combined.
- 3
Fold and season
Pour the wet mixture into the dry ingredients and stir just until combined. Fold in 2 Tbsp finely chopped yellow onion, 1 Tbsp chopped scallion, 1 tsp chopped parsley, and optional 1/2 tsp finely chopped jalapeño. Season with 1/8 tsp black pepper and optional 1/8 tsp cayenne. The batter should be thick and scoopable; if it seems too dry, add up to 1 Tbsp more buttermilk.
- 4
Rest batter
Let the batter rest 5 minutes at room temperature to hydrate the cornmeal and allow the leavening to begin working.
Frying
- 5
- 6
Portion batter
Using two small spoons or a small cookie scoop (~1 Tbsp capacity) shape and drop batter into the hot oil. For '2 hush puppies' as a menu item prepare two hush puppies per order: drop two mounds spaced apart in the oil so they have room to brown evenly.
- 7
Fry until golden
Fry the hush puppies, turning occasionally with a slotted spoon, until deep golden brown and cooked through, about 2 1/2 to 3 minutes per side (total 4–5 minutes). Adjust heat as needed to maintain 325–350°F; if the outside browns too fast, lower the heat slightly.
- 8
Drain
Use a slotted spoon to remove the hush puppies and transfer to a paper-towel-lined plate or wire rack set over a baking sheet to drain and stay crisp. Sprinkle a tiny pinch of salt while still hot if desired.
- 9
