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Ingredients
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Hush Puppies
Remoulade Sauce
Method
Hush Puppies Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, salt, and black pepper. Whisk together until well combined.
- 2
Add Onion
Fold in the finely chopped onion until evenly distributed throughout the dry mixture.
- 3
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk and beaten egg until smooth.
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix; some lumps are okay.
- 5
- 6
Fry Hush Puppies
Using a spoon or small ice cream scoop, drop tablespoon-sized portions of the batter into the hot oil. Fry in batches to avoid overcrowding. Cook for 3-4 minutes or until golden brown, flipping halfway through.
- 7
Drain
Remove the hush puppies with a slotted spoon and drain on paper towels. Keep warm while frying the remaining batches.
Remoulade Sauce Preparation
- 8
Mix Sauce Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, horseradish, lemon juice, paprika, salt, black pepper, and green onion. Stir well to combine.
- 9
Chill Sauce
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.