No Southern fish fry is complete without deep-fried Hush Puppies. Simple ingredients make these puppies a favorite side.
1 1/2 cups self-rising white cornmeal mix
3/4 cup self-rising flour
3/4 cup diced sweet onion (about 1/2 medium onion)
1 1/2 tablespoons sugar
1 large egg, lightly beaten
1 1/4 cups buttermilk
How to Make It
Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Combine cornmeal and next 3 ingredients. Add egg and buttermilk; stir just until moistened. Let stand 10 minutes.
Drop batter by rounded tablespoonfuls into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden. Keep warm in a 200° oven.
TRY THESE TWISTS Bacon-and-Caramelized Onion Hush Puppies: Increase onion to 1 1/2 cups. Cook 5 bacon slices in a medium skillet over medium heat 5 to 6 minutes or until crisp; drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Sauté onion in hot drippings over medium-low heat 12 to 15 minutes or until golden brown. Proceed with recipe as directed, stirring in onion and bacon with cornmeal mix in Step Jalapeño-Pineapple Hush Puppies: Prepare recipe as directed, stirring in 1/2 cup canned pineapple tidbits and 2 to 3 Tbsp. seeded and diced jalapeño pepper with cornmeal mix in Step Shrimp-and-Corn Hush Puppies: Prepare recipe as directed, reducing buttermilk to 3/4 cup and stirring 1 1/2 cups chopped cooked shrimp (about 3/4 lb. peeled) and 1 (8 1/4-oz.) can cream-style corn into batter in Step
Excellent. The thing about these is to absolutely let them set for 10 min before frying. I drop mine by a teaspoon into a deep fryer. Dip your spoon in the oil each time before scooping the mixture and it will come off easier. Excellent southern recipe!
I just made these today. The recipe is easy to follow and the results are outstanding! I agree with the other commenter - let your batter rest for at least 10 minutes. I can't wait to try variations on the theme! One thing I did try which turned out kind of good, was as soon as I the hush puppies were out of the oil I hit them with some grated parmesan. That added a nice little bit of flavor.
Fantastic hush puppy goodness! My 9 year old daughter took the reigns on frying these up. We served them up with a cajun/emon pepper spiced grilled cod and some lemony grilled zucchini. Delicious! We are now looking forward to making the jalapeno-pineapple variation.