Southern Gold: The Ultimate Hush Puppies Recipe
These Southern Gold hush puppies are crispy, fluffy, and bursting with flavor! Perfectly golden fritters that bring Southern charm to any meal.
Servings: 4 servings
Ingredients
- 2 cups cornmeal
- 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 9 tablespoons finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup milk
- 1 large egg
- vegetable oil for frying
Instructions
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground red pepper.
- Fold in the finely chopped onions, ensuring they are evenly distributed throughout the dry mixture.
- In a separate bowl, whisk together the milk and the large egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- In a frying pan or deep fryer, pour enough vegetable oil to submerge the hush puppies (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Using a spoon or cookie scoop, carefully drop spoonfuls of the batter into the hot oil, frying until golden brown, about 3-4 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- Serve the hush puppies warm with your favorite dipping sauce or alongside a hearty meal.
Equipment
- Mixing Bowl
- Frying pan or deep fryer
- Slotted Spoon
- Paper Towels
- Measuring Cups and Spoons
Notes
- Ensure your oil is at the correct temperature (350°F) to avoid greasy hush puppies.
- Do not overmix the batter to keep hush puppies light and fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.