- 24
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup fine-grind cornmeal
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 1/2 small onion, finely chopped
- 1 jalapeño, seeded if desired, finely chopped
- Vegetable oil (for frying; about 6 cups)
- Buxton Hall Tartar Sauce (for serving)
- A deep-fry thermometer
Preparation
Step 1
Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).
Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°. Using a 1-oz. scoop or a tablespoon and working in 2–3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
Serve warm hushpuppies with tartar sauce alongside for dipping.
Do Ahead: Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.