Appetizer: United States – Southern United States – Hush Puppies

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 3/4 tsp (4.5 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1/2 cup (75 g) finely chopped yellow onion
- 2 tbsp (12 g) finely chopped green onion (scallion)
- 1 large egg (50 g), beaten
- 3/4 cup (180 ml) buttermilk
- 2-3 cups (480-720 ml) vegetable oil for frying (or enough for 2-3 inches / 5-7 cm depth)

Instructions

1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne (if using).
2. Stir the finely chopped yellow onion and green onion into the dry mixture.
3. In a separate bowl, beat the egg with the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be thick and scoopable. If too stiff, add a tablespoon of buttermilk at a time to reach the right consistency.
4. Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
5. Working in batches, drop batter by rounded tablespoons (or use a small cookie scoop) into the hot oil, taking care not to overcrowd the pan. Fry, turning occasionally, until evenly golden brown, about 2–3 minutes per side.
6. Remove hush puppies with a slotted spoon and drain on paper towels. Keep warm in a low oven while you finish remaining batches.
7. Serve hot alongside fried catfish, tartar sauce, or a spicy dipping sauce.