Hush puppies are incredibly versatile and pair well with a variety of dishes. They’re a natural sidekick to fried catfish or shrimp, but they also complement grilled meats like chicken or pork. For a classic Southern meal, serve them with coleslaw and baked beans. If you’re feeling adventurous, try them with a spicy remoulade sauce for dipping. They’re also great on their own as a snack or appetizer.
Servings: 4-6 servings
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/2 cup buttermilk
1/4 cup finely chopped onion
1 large egg
Vegetable oil for frying
Directions
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper.
In a separate bowl, combine the buttermilk, chopped onion, and egg. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F.
Using a tablespoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
Cook the hush puppies for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Use a slotted spoon to remove the hush puppies from the oil and drain them on a paper towel-lined plate.
Serve warm and enjoy!
Variations & Tips
For a twist on traditional hush puppies, try adding some chopped jalapeños or shredded cheese to the batter for extra flavor. You can also experiment with different spices, like smoked paprika or garlic powder, to suit your taste. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes. For a lighter version, you can bake the hush puppies in a muffin tin at 400°F for about 15 minutes instead of frying them.