Crispy Hush Puppies

Southern Living
Clay suggests using a melon baller dipped in hot water for shaping the hush puppies. Be careful to shake off excess water so it won't drip into the grease and splatter.
Makes about 40


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2 cups self-rising flour
1 1/4 cups plain yellow cornmeal
1/4 cup sugar
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1/8 teaspoon baking soda
1 large egg, beaten
2/3 cup buttermilk Ranch dressing
2/3 cup buttermilk
1/2 cup chopped green bell pepper
1/2 cup finely chopped onion
Vegetable oil


Prep: 15 Minutes
Chill: 1 Hours
Fry: 4 Minutes

1. Stir together flour and next 5 ingredients in a medium bowl.

2. Stir together egg and next 4 ingredients in a large bowl; stir in flour mixture just until moistened. (Batter will be thick.) Cover and chill 1 hour.

3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 360º. Drop batter by rounded teaspoonfuls, in batches, into hot oil. Fry 2 to 3 minutes on each side or until hush puppies are golden and a wooden pick inserted into center comes out clean. Drain on a wire rack over paper towels; keep warm in a 250° oven.

Created date

July 2009