Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!
Ingredients
- quart vegetable oil for frying: 1 piece (or as needed)
- buttermilk: 1 cup
- vegetable oil: 0.25 cup
- eggs, room temperature: 2 piece
- cornmeal: 1 cup
- all-purpose flour: 1 cup
- white sugar: 0.25 cup (optional)
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- onion: 0.5 cup (minced)
- green onions: 4 piece (minced)
Metric Conversion
Stages of cooking
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Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
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Preheat oven to 200 degrees F (95 degrees C).
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Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
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Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
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Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
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Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
