Recipe details
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Classic Southern Hushpuppies
30min
6 servings
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Delve into the heart of Southern cuisine with these Classic Southern Hushpuppies. These golden-brown delights are crispy on the outside, soft and fluffy on the inside, with a hint of sweetness and a touch of onion for depth of flavor. A staple at fish fries and barbecues, hushpuppies are the perfect complement to a variety of dishes or splendid just as they are, dipped in your sauce of choice.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
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Eggs
Wheat
Ingredients
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Steps
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Combine Dry Ingredients
In a large mixing bowl, whisk together 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and 1/2 teaspoon of salt until well combined. This mix will be the dry base for your hushpuppies.
Prepare Wet Ingredients and Onion
Beat 1 large egg into 1 cup of milk in a separate bowl. Peel and finely chop 1 medium onion. The finely chopped onion should be mixed into the wet ingredients to ensure even distribution throughout the batter.
Mix Batter and Fry
Pour the wet ingredients, including the onion, into the bowl with the dry ingredients. Stir until just combined, avoiding over-mixing to keep the hushpuppies light and airy. Heat oil in a deep fryer or large pot to 365°F (185°C). Drop the batter by rounded teaspoonfuls into the hot oil. Fry in batches, without overcrowding, until they are golden brown and float to the top, about 3-4 minutes. Use a slotted spoon to transfer the hushpuppies to a paper towel-lined plate to drain any excess oil.
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