Hush Puppies
Ingredients
- 2 tbsp. unsalted butter, melted and cooled
- 1 large egg, at room temperature
- ¼ cup white or yellow onion, grated
- 2 tbsp chives, chopped
- 1 tbsp. granulated sugar
- 1 tbsp. brown sugar
- 1-½ tsp. baking powder
- ½ tsp. kosher salt, plus more for finishing
- 1-½ cups fine yellow cornmeal
- ½ cup all-purpose flour
- 1 cup buttermilk
- 1 quart vegetable oil, for frying
Instructions
- Set a rack over a baking sheet; if a rack is not available, a paper towel-lined baking tray will work as well.
- In a medium bowl, whisk together melted butter and egg until smooth.
- Add onion, chives, both sugars, baking powder and salt; mix until no lumps are present.
- Mix in cornmeal and flour; while whisking, stream in buttermilk and incorporate until mixture is smooth but not runny; it should be thick enough to easily scoop and drop into hot oil.
- In a medium skillet with high sides or a deep cast-iron skillet, over medium-high heat, heat 2-inches oil to 350°F.
- Working in batches, scoop 1-tablespoon balls of the batter and carefully drop nto the oil.
- Fry until one side is golden brown; about 1 minute.
- Using a spatula or spoon, flip and fry for another 1 minute until golden brown on all sides.
- Using a slotted spoon, remove hush puppies from hot oil and place on the prepared rack to drain.
- Sprinkle with a little more salt.
Notes
Once the hush puppies have cooled completely, store in a resealable plastic bag or container fitted with a lid that’s lined with a paper towel to absorb any excess oil. Hush puppies can be stored in the refrigerator for 3 – 5 days.
