Southern Gold: The Ultimate Hush Puppies Recipe
Crispy, golden Southern hush puppies made from cornmeal batter and finely chopped onion, fried until puffed and browned.
Servings: 24 servings
Ingredients
Ingredients
- vegetable oil for frying
- 2 cupscornmeal
- 1 tablespoonall-purpose flour
- 2 teaspoonsbaking powder
- 9 tablespoonsfinely chopped onion
- 1 teaspoonsalt
- 1/4 teaspoonground red pepper
- 1 cupmilk
- 1 Largeegg
Instructions
Instructions
- Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of 3 to 4 inches.
- Heat the oil to 350°F and maintain that temperature while frying.
- In a medium bowl, stir together 2 cups cornmeal, 1 tablespoon all-purpose flour, 2 teaspoons baking powder, 9 tablespoons finely chopped onion, 1 teaspoon salt, and 1/4 teaspoon ground red pepper.
- In a separate bowl, whisk 1 cup milk and 1 large egg until combined. Pour the milk-and-egg mixture into the dry ingredients and stir until just combined.
- When the oil reaches 350°F, use a spoon to drop heaping spoonfuls of the batter into the hot oil. Fry only a few at a time so the oil temperature does not drop.
- Fry the hush puppies for 1 to 2 minutes, turning as needed, until they are golden brown.
- Remove the hush puppies from the oil with a slotted spoon and drain on a wire rack.
Equipment
- Deep Fryer or Heavy-Bottomed Pot
- Medium Bowl
- Separate Bowl
- Spoon
- Slotted Spoon
- Wire Rack
- Thermometer
Notes
Notes
The consistency of your batter is crucial for perfect hush puppies. If it’s too runny, your hush puppies will absorb too much oil and become greasy. If it’s too thick, they’ll be dense and doughy in the center. Aim for a consistency similar to thick Belgian waffle batter that holds its shape when scooped. Different brands of cornmeal may absorb liquid differently, so be prepared to adjust your milk quantity slightly if needed.
Source Virginia McDowell. Jefferson City, Mo. 1959.
The consistency of your batter is crucial for perfect hush puppies. If it’s too runny, your hush puppies will absorb too much oil and become greasy. If it’s too thick, they’ll be dense and doughy in the center. Aim for a consistency similar to thick Belgian waffle batter that holds its shape when scooped. Different brands of cornmeal may absorb liquid differently, so be prepared to adjust your milk quantity slightly if needed.
Source Virginia McDowell. Jefferson City, Mo. 1959.