Dutch Oven Cooking > Side Dishes

Hush Puppies


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.


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