These hush puppies are crispy little clouds—golden and crunchy on the outside, soft and fluffy inside. They’re perfect next to fried fish, pulled pork, or just dipped in remoulade at your next cookout.
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional, for a little kick)
- 1 cup buttermilk (gives that tender, tangy flavor)
- 1 large egg, beaten
- ¼ cup finely chopped onion
- Oil (vegetable or peanut) for frying
Instructions
Mix the dry stuff.
Combine cornmeal, flour, baking powder, baking soda, salt, pepper, and paprika in a bowl.
Wet mix time.
In a separate bowl, whisk the buttermilk and egg until smooth. Stir in the chopped onion.
Bring it together.
Pour the wet mix into the dry ingredients. Gently stir until just combined. Don’t overmix, we want them fluffy, not dense.
Heat it up.
Heat about 2 inches of oil in a pot or Dutch oven to 350°F (if you do the toothpick test: insert it and if bubbles form around it, you’re ready).
Fry in batches.
Drop spoonfuls (about tablespoon-sized) into the hot oil. Don’t crowd them. Work in batches. Fry until each is golden brown and crispy (about 2–3 minutes), turning once halfway.
Drain and rest.
Use a slotted spoon to pull them out and set onto a paper-towel-lined plate. Give them a sprinkle of salt while they’re hot.
Serve them up.
Best enjoyed warm straight from the fryer. Set them beside your fish fry, BBQ, or laugh-filled backyard hangout.