Hushpuppies with Spicy Dipping Sauce

By RoketJSquerl

Ingredients

• For the Hushpuppies:
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup buttermilk
• 2 eggs
• 1/4 cup minced yellow onion
• 2 quarts peanut or vegetable oil, for frying
• For the Dipping Sauce:
• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon Sriracha

Details

Servings 24
Preparation time 5mins
Cooking time 25mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour.

2. Meanwhile, make the dipping sauce. In a small bowl, whisk together the sour cream, mayonnaise and Sriracha. Cover and refrigerate until ready to serve.

3. Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons (I used a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. The hushpuppies can be refrigerated in an airtight container for up to 2 days. Reheat in a 450-degree oven for about 10 minutes.