This hush puppies recipe makes golden balls of lightly seasoned cornbread that are a perfect side for fried fish or any other meal. Easier to make than you'd think!
3tablespoonsgrated onion or finely chopped green onionwhite and green parts
2quartsoil for fryingsuch as canola, vegetable, or peanut oil
Instructions
In a medium to large Dutch oven, cast iron fryer, or heavy bottom pan add the oil and start preheating it over medium to medium high heat.
In a medium mixing bowl add the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, smoked paprika, salt and black pepper.
Stir with a wooden spoon to combine.
Make a well in the center of the dry ingredients and add the egg, milk, butter or oil, and the onion.
Stir to combine and until no dry bits remain.
When the oil reaches 350 degrees F. (I like to use a paddle thermometer to monitor my oil temperatures when frying), add the cornmeal mixture one rounded tablespoon at a time (a cookie scoop works really well for scooping up the batter and getting it into the hot oil).
Place a few hush puppies in the oil to fry and allow them to cook for 3-5 minutes or until a deep golden brown.
Remove with a slotted spoon or a spider strain and place the cooked hush puppies on a plate or rimmed baking sheet lined with paper towels to absorb the extra grease.
Repeat until you've used all the batter.
Serve right away and enjoy hot.
Video
Notes
You can keep your first batches of hush puppies warm in a 200 degree F oven while you are cooking the others.
I use green onions because I like the color but using grated onion has a more pronounced onion flavor, so if you like that yummy onion flavor, choose the grated white or yellow onion.
This recipe if really easy to scale up if you are making it for a crowd.
Make sure to keep you oil temperature high enough (350-375°F) so that your hush puppies are light and crispy, rather than greasy.