Dutch Oven Hush Puppies
Crisp-fried cornmeal hush puppies with grated onion and a pinch of cayenne, fried in a 12-inch Dutch oven. Makes about 30, the classic side for fried fish.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Read the original 2014 forum post and comments
Dutch Oven Hush Puppies
- Prep
- 15 min
- Cook
- 20 min
- Total
- 1 hr 35 min
- Makes
- About 30 hush puppies
- Oven
- 12-inch
Heat
- Stovetopabout 350°FOil temperature, checked with a deep-fry thermometer.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 2 Tablespoons baking powder
- 2 Tablespoons sugar
- 1 Tablespoon baking soda
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1 1/4 cups buttermilk
- 2 eggs, beaten
- 1 large yellow onion, grated
- Canola oil, for frying
- Tartar sauce, for serving
Instructions
- Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne pepper in a large bowl.
- Stir together buttermilk, beaten eggs, and grated onion (and any juice from the grated onion) in a medium bowl. Pour over the dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour oil to a depth of 2 inches in a 12-inch dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 degrees. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pot. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3-4 minutes. Remove hush poppies from the oil and drain on paper towels.
- Serve with tartar sauce on the side for dipping.
Recipe by DeShawn, dutchovenchef.com