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Epicurious
Gourmet

Hush Puppies

By Andrea Albin

3.0

(5)

These crunchy cornmeal morsels are nothing short of fried perfection.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes about 3 dozen hush puppies

Ingredients

About 6 cups vegetable oil
2 cups stone-ground cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1/2 cup minced onion
1 large egg
Equipment: a deep-fat thermometer

Preparation

  1. Step 1

    Preheat oven to 200°F.

    Step 2

    Heat 1 1/2 inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.

    Step 3

    Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.

    Step 4

    Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.

TagsFritterSouthernAmericanCornmealFlourButtermilkDairySideStarterDinnerNut FreeGluten FreeVegetarianEasyQuickDeep FryGourmet
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