Easy Hush Puppies
Easy Hush Puppies bring Southern warmth to any table with their crispy, tender goodness. These golden hush puppies are quick to make, endlessly versatile, and perfect for sharing.
Ingredients
- 1 cup 120g cornmeal (yellow or white)
- 1 cup 120g all-purpose flour
- 1 tbsp sugar optional, for a hint of sweetness
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne or paprika optional, for spice
- 1 small onion finely grated
- 1 cup 240ml buttermilk (plus a splash if needed)
- 1 large egg lightly beaten
- Vegetable or peanut oil for frying (2–3 inches deep)
Instructions
Mix Dry Ingredients
- In a large bowl, I whisk 1 cup cornmeal, 1 cup flour, 1 tbsp sugar (if using), 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp black pepper, and ¼ tsp cayenne (optional) for a flavorful base.
Add Onion
- I grate 1 small onion finely and stir it into the dry mix, adding savory depth without chunks.
Combine Wet Ingredients
- I make a well in the dry mix, adding 1 cup buttermilk and 1 beaten egg. I stir gently until just combined, keeping the batter thick but scoopable. If too thick, I add a splash of buttermilk, avoiding overmixing to keep the fritters tender.
Heat Oil
- In a heavy pot, I heat 2–3 inches of oil to 350°F (175°C). Without a thermometer, I test with a small batter drop—it should sizzle and rise slowly. Steady heat is key for crisp results.
Fry and Drain
- Using a small cookie scoop, I drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid crowding. I cook for 2–3 minutes per side until golden, then drain on paper towels for perfect crispy cornmeal bites.