Hush Puppies

Traditional Southern hushpuppies are a classic companion for fried catfish, but I like them just as much with any kind of meat and greens. Or serve the on their own as an appetizer, teamed with your favorite dipping sauces.


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2 cups yellow corn meal
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup minced onion*
1 egg yolk
1 cup buttermilk
3 egg whites
~ oil for frying
 *If you mince the onion in a food processor, remove excess moisture from the onions with paper towels before adding them to the batter.

Prepare a baking sheet lined with paper towels, plus extra towels for blotting excess oil.

1. Combine the corn meal, flour, sugar, baking soda, baking powder, salt, pepper and cayenne pepper in a spacious bowl.

2. Stir in the onion and mix well.

3. Whisk the egg yolk and buttermilk together. Add to the dry ingredients. Mix until just combined.

Note: Batter should be thicker than pancake batter so it does not break up when it hits the hot oil. If the batter seems runny, add a bit more cornmeal, but do not over mix.

4. Beat the egg whites to medium peaks. Fold fold them into the batter.

5. Pour 3 inches of oil into a heavy-bottomed pan and bring to 360 degrees.

6. Using a teaspoon, drop the batter into the hot fat. Cook until the hush puppies are uniformly golden brown and pop to the top.

7. Using a slotted spoon, remove the hushpuppies to the prepared baking sheet and blot excess oil.

8. Bring the oil back to temperature and repeat the process until all hushpuppies are cooked. Keep the finished pups warm in a 200-degree oven while you fry the remaining batches.

9. Serve immediately with your favorite sauces.


Preparation Time: 
approximately 25 minutes
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