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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all! Ingredients:
1 quart vegetable oil for frying, or as needed |
1 cup buttermilk |
1/4 cup vegetable oil |
2 eggs, room temperature |
1 cup cornmeal |
1 cup all-purpose flour |
1/4 cup white sugar (optional) |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup minced onion |
4 green onions, minced |
Directions:
1. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
2. Preheat oven to 200 degrees F (95 degrees C).
3. Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
4. Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
5. Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
6. Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
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