Author Topic: Hush Puppies  (Read 41081 times)

Offline DeShawn

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Hush Puppies
« on: July 11, 2014, 06:02:55 pm »
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South

  • 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

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.

Makes about 30 hush puppies.