Prep 10 mins
Cook 5 mins
I looked around and couldn't find many hushpuppy recipes. This is a combo I came up with looking at various recipes and adding my own twist. Mine definitely didn't come out round like I am used to seeing, but they were delicious just the same! Enjoy.
- 4 cups vegetable oil (or what's required by your deep fryer if you use one)
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1⁄2 white onion, diced
- 1⁄4 cup sugar (optional)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 egg, beaten
- 1 1⁄2 cups milk or 1 1⁄2 cups buttermilk
- In a large mixing bowl, combine cornmeal, flour, sugar, onion,egg, salt, baking soda, and milk or buttermilk. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).
- In a cast-iron skillet (or a large heavy fry pan) or deep fryer over medium-high heat, heat vegetable oil to 350°F or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.
- Using two spoons, push a small amount of batter into hot oil. After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
- Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to the oil at a time). NOTE: They can be held in a 200° F oven until serving time. Serve hot.
- Makes 2 dozen hushpuppies.