Not only are hush puppies a side dish, but they steal the show! These delectable morsels feature an impeccably crisp surface, a tender and airy inside, and an abundance of flavorful corn. You can't possibly consume just one!
Ingredients:
- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon Cajun spice
- ¼ teaspoon cayenne pepper
- ¾ cup buttermilk
- 2 large eggs
- 4 tablespoons butter, melted and slightly cooled
- ¼ cup grated yellow onion, from 1 small onion
- About 2 quarts peanut or vegetable oil, for frying
Instructions:
Step:No:01
Mix the cornmeal, flour, baking soda, baking powder, sugar, salt, cayenne pepper, and Cajun spice in a big bowl. Whisk together the melted butter, eggs, buttermilk, and onion until well mixed. To thicken, let the batter sit for roughly ten minutes.
Step:No:02
In a large Dutch oven or heavy-bottomed pot, heat about 2 inches of oil to 350°F over medium-high heat. (If you have a candy or deep-fry thermometer, it's very useful to keep an eye on the temperature during the cooking process. If not, if a bread cube sizzles when dropped into the oil, the temperature is correct.) Place a baking sheet next to the burner and cover it with paper towels.
Step:No:03
When the oil is heated, add heaping spoonful of batter to it without packing it in. Fry for two to three minutes, flipping halfway through, or until the batter is deep golden brown. Transfer the hush puppies to the baking sheet covered with paper towels using a slotted spoon, then repeat with the remaining batter. Reduce the heat if the hush puppies are browning too rapidly. Even cooking requires the oil to stay at a temperature of about 350°F. Warm up and serve. (Hush puppies that are left over can be frozen for up to three months or refrigerated for two days in an airtight container. Reheat for 15 to 20 minutes at 350 degrees in the oven.)
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