Instructions
1. Prepare the Batter:
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and pepper.
- Stir in chopped onion.
- In a separate bowl, combine egg and buttermilk.
- Pour wet ingredients into dry ingredients and stir until just combined. Batter should be thick but spoonable.
2. Heat Oil:
- In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
3. Fry the Hush Puppies:
- Drop tablespoon-sized scoops of batter into hot oil.
- Fry in batches for 2–3 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
4. Serve:
- Serve hot as a side with fried fish, shrimp, or BBQ.
- Optional: drizzle with honey or serve with tartar sauce.
Tips:
- For extra flavor, add corn kernels, diced jalapeño, or shredded cheese to the batter.
- Keep fried hush puppies warm in a 200°F (95°C) oven while cooking remaining batches.
- Don’t overcrowd the pan—frying in batches keeps them crispy.
If you want, I can also give you an oven-baked hush puppy version that’s lighter but still golden and delicious.
Do you want me to share that version?
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