- 8
- 15 mins
Ingredients
- Variation from Saveur:
- 2 cups self-rising cornmeal
- 1 onion, finely chopped
- 3/4 cup milk
- 1 egg
- Peanut oil for frying
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups cornmeal
- 2 tbsp. baking powder
- 2 tbsp. sugar
- 1 tbsp. baking soda
- 2 tsp. kosher salt
- 1 ⁄2 tsp. cayenne
- 1 1⁄4 cups buttermilk
- 2 eggs
- 1 large yellow onion, grated
- Canola oil, for frying
- Tartar sauce, for serving
Preparation
Step 1
In a medium bowl, combine all ingredients except oil; mix well.
In a large pot over high heat, heat one inch of oil until hot but not smoking. Drop cornmeal mixture by rounded teaspoonfuls into oil to form hush puppies. Cook in batches 2 to 3 minutes, turning to brown on all sides.
Remove from oil with a slotted spoon and drain on a paper towel-lined platter. Serve immediately.
Variation:
1. Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
2. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes. Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.