Hush Puppies

 

• 1 cup cornmeal (see notes)
• 1 cup all purpose flour
• 1–2 tablespoons sugar (see notes)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon Cajun or Creole seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup milk
• 1/2 tablespoon white vinegar
• 2 tablespoons vegetable oil
• 1 large egg
• 3 tablespoons grated onion
• Oil for frying (canola, vegetable or peanut)

INSTRUCTIONS

1. Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
2. In a separate medium bowl add your milk and vinegar; let sit 5 minutes.  Whisk in vegetable oil, egg and onion.  Add wet ingredients to dry ingredients; mix just until incorporated.
3. Heat 1 1/2 inches of oil in Dutch Oven or heavy skillet to 365 degrees.  Using two small spoons; scoop a rounded spoonful on to one spoon and gently push it off with the second spoon.  Fry for 3-5 minutes or until golden brown.  Drain on paper towels.  Serve promptly.

NOTES

• Both white and yellow cornmeal are good for making hush puppies.  White cornmeal is slightly sweeter.
• Add the full 2 tablespoons of sugar if you like your hush puppies fairly sweet.
• Bring your egg and milk to room temperature.
• Mix the ingredients just until incorporated and let the batter sit while you heat the oil.
• Try to maintain a constant oil temperature by using a deep fryer or heavy pot with a thermometer.
• Drain them on paper towels after frying.
• Use an oil with a high point like vegetable oil, canola oil or peanut oil.
• To drop the hushpuppies in the fryer use two tablespoons.  One to scoop up a rounded mound of dough and the other one to gently push it off with.  However do not worry if all of your hush puppies are not perfectly round as they will still taste equally delicious.