As the seasons shift and the promise of laid-back fish fries lingers in the warming air, it's the perfect time to master the art of classic Southern hush puppies. Inspired by the homestyle cooking of I Heart Recipes, these bite-sized delights combine the sharpness of onions with the comfort of cornmeal, creating a flavor-packed treat that's crispy on the outside and oh-so-tender inside. Perfect for pairing with your favorite seafood or enjoying on their own, these hush puppies are a staple that will bring the South right to your kitchen.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup self-rising flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/3 cup diced yellow onion
- 1/4 cup chopped green onions
- Optional: Diced spicy peppers to taste
- 1 cup buttermilk (see I Heart Recipes for substitution)
- 1 large egg
- Vegetable or canola oil for frying
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Makes roughly 20 hush puppies
Equipment: Mixing bowl, whisk, knife, cookie dough scoop or spoon, cast iron skillet, paper towel-lined plate
Instructions:
1. Begin by dicing your yellow and green onions finely. Feel free to use a food processor for this step if you have one available.
2. In a large mixing bowl, whisk together the yellow cornmeal, self-rising flour, cayenne pepper, salt, sugar, and garlic powder, ensuring any lumps are gone and the mixture is well-combined.
3. Stir in the diced yellow onion, chopped green onions, and optional spicy peppers into the dry mix.
4. Slowly pour the buttermilk into the bowl, and then add the large egg. Mix everything together just until it's well combined. Be careful not to overmix—the batter should be thick but still scoopable.
5. Heat oil in a cast iron skillet over medium heat. Allow the oil to become hot, which should take about 10 minutes. The oil should be deep enough to allow the hush puppies to float while frying.
6. Using a cookie dough scoop or spoon, carefully drop dollops of the batter into the hot oil.
7. Fry the hush puppies until they are golden brown, which will take about 3-4 minutes. You'll know they're done once they float to the top of the oil.
8. Remove the hush puppies with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
9. Allow them to cool slightly before serving. These are best enjoyed warm, paired with your favorite fish dish or simply with some lemon wedges on the side.
10. For inside indulgence, wait until they're comfortable to handle and then break one open to reveal the soft, steamy center, ready to soothe all your comfort food cravings.
Cooking Tips:
- Don't overcrowd the skillet; cook the hush puppies in batches if necessary to ensure they cook evenly.
- Maintain the oil temperature to prevent the hush puppies from absorbing too much oil and becoming greasy.
This recipe has been creatively developed by Rosie from I Heart Recipes. Do check out her YouTube channel at https://www.youtube.com/@iheartrecipes for more delightful recipes and southern cuisine inspiration.
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