Crispy Andouille Hush Puppies

Southern Living
Crispy Andouille Hush PuppiesRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

This crunchy, savory bite is a delicious dockside starter.

Makes 8 to 10 servings


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Vegetable oil
1 1/2 cups self-rising white cornmeal
1 cup diced andouille sausage
3/4 cup self-rising flour
3/4 cup finely chopped sweet onion
1 large egg, lightly beaten
2/3 cup lager beer
1/3 cup buttermilk


Hands-on: 20 Minutes
Total: 35 Minutes

1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Stir together cornmeal and next 3 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.

2. Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.

Created date

May 2015