Southern Hush Puppies
Delicious and traditional Southern dish of deep-fried cornmeal balls that are crispy on the outside and fluffy on the inside, perfect as a side or appetizer.
Ingredients
For frying
- Oil for frying Oil (for frying)
Dry Ingredients
- 3/4 cup flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons cold butter (cut into small cubes)
Serving
- Tartar sauce for serving
Instructions
Preparation
- Preheat 2 inches of oil in a large skillet to 365 degrees F.
- In a medium-sized mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper.
- Add the egg and buttermilk to the dry ingredients and stir until combined.
- Stir in the cubed butter.
Frying
- Drop the batter by rounded teaspoonfuls into the hot oil.
- Cook until they are golden brown, about 2-3 minutes.
- Remove the hush puppies with a metal strainer and place them on a paper towel-lined plate.
Serving
- Serve with tartar sauce if desired.
Notes
Hush puppies are best served hot and fresh. Pair them with fried fish, shrimp, or chicken for a full Southern meal. To store leftovers, keep in an airtight container in the fridge for up to 2 days. Reheat in an oven at 350 degrees F to avoid sogginess.