Hush Puppies Recipe
Make Hush Puppies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hush Puppy Batter
For Frying
Finishing & Serving
Method
Hush Puppy Batter
Combine dry ingredients
In a medium bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tablespoon sugar until evenly distributed.
Mix wet ingredients
In a separate bowl whisk 1 cup buttermilk with 1 large egg until smooth.
Fold together
Pour the buttermilk-egg mixture into the dry ingredients and stir with a spatula just until combined. Do not overmix; the batter should be thick but spoonable. If it seems excessively thick, add up to 2 tablespoons additional buttermilk.
For Frying
Heat oil
Pour about 3 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of roughly 2 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter: it should sizzle and float up steadily without burning.
Portion batter
Using two spoons or a small cookie scoop (about 1 tablespoon measure) form evenly sized mounds of batter. Wet the spoons occasionally to prevent sticking. Work in batches of 10–12 hush puppies so the oil temperature remains steady.
Fry
Carefully lower batter mounds into the hot oil, avoiding overcrowding. Fry, turning occasionally with a slotted spoon, until golden brown and cooked through, about 2.5–3.5 minutes per batch depending on size. Internal texture should be tender with a light crust.
Drain
Transfer cooked hush puppies to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle lightly with salt to taste.