Description
Crispy and flavorful southern-style Hush Puppies made with cornmeal, buttermilk, and a hint of Cajun seasoning. These golden fried treats are perfect as a side dish or snack, offering a delightful crunchy exterior with a soft, moist interior.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1 Tablespoon white vinegar
- 1 large egg
- ¼ cup grated onion
Dry Ingredients
- 1 cup cornmeal
- ⅔ cup all-purpose flour
- 1 Tablespoon granulated white sugar
- 1 teaspoon Cajun seasoning
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Frying
- Vegetable oil (for frying, about 2-3 inches deep)
Instructions
- Make Buttermilk: Combine the milk and white vinegar in a small bowl or measuring cup. Stir well and let sit for about 5 minutes to create homemade buttermilk, which helps tenderize and add flavor.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, Cajun seasoning, baking powder, baking soda, salt, and ground black pepper until fully combined.
- Combine Wet Ingredients: Add the egg and grated onion to the prepared buttermilk mixture, whisking until well incorporated to form a uniform wet base for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently stir with a spoon or spatula just until combined; the batter should be thick and slightly lumpy. Do not overmix to keep the hush puppies tender.
- Heat Oil: In a deep pot or large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use enough oil to allow the hush puppies to float while frying, approximately 2-3 inches deep.
- Fry Hush Puppies: Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding which can lower the oil temperature and affect crispiness.
- Cook Until Golden: Fry each batch for about 3-4 minutes, turning occasionally with a slotted spoon to ensure even browning. The hush puppies are done when golden brown and crisp on the outside.
- Drain and Serve: Remove the hush puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauces like honey, hot honey, remoulade, tartar sauce, or a preferred hot sauce. Enjoy this classic southern treat!
Notes
- Ensure oil temperature stays steady at 350°F for even frying and to prevent greasy hush puppies.
- Do not overmix the batter to avoid tough hush puppies; a slightly lumpy batter is ideal.
- Use a deep-fry thermometer for best results when heating oil.
- You can customize the seasoning by adding minced jalapeños or swapping Cajun seasoning for Old Bay for a different flavor profile.
- Serve immediately for best texture as hush puppies can lose crispness if left to sit.
