Description
This classic hush puppies recipe delivers crispy, golden-fried cornmeal batter balls seasoned with Cajun spices and a hint of onion. Perfect as a savory side or tasty snack, these hush puppies are light on the inside and crunchy on the outside, fried to perfection in vegetable oil.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1 Tablespoon white vinegar
- 1 large egg
- ¼ cup grated onion
Dry Ingredients
- 1 cup cornmeal
- â…” cup all-purpose flour
- 1 Tablespoon granulated white sugar
- 1 teaspoon Cajun seasoning
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Frying
- Vegetable oil (for frying, enough to fill the pot 2-3 inches deep)
Instructions
- Make Buttermilk Base: Combine the whole milk and white vinegar in a small bowl or measuring cup. Stir well and set aside for about 5 minutes to allow it to curdle and form homemade buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, Cajun seasoning, baking powder, baking soda, salt, and black pepper until evenly combined.
- Combine Wet Ingredients: To the buttermilk mixture, add the large egg and grated onion, whisking until the mixture is well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spoon or spatula until just combined. The batter should be thick and slightly lumpy; avoid overmixing to keep the hush puppies tender.
- Heat Oil: In a deep pot or skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use enough oil so that the hush puppies can float while frying—approximately 2 to 3 inches deep.
- Form and Fry Hush Puppies: Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil, working in batches to prevent overcrowding and ensure even cooking.
- Cook Until Golden: Fry the hush puppies for 3 to 4 minutes, turning occasionally to brown all sides evenly. They should be golden brown and crisp on the outside.
- Drain and Serve: Remove the hush puppies with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with your favorite dipping sauces such as honey, hot honey, remoulade, tartar sauce, or hot sauce for a flavorful finish. Enjoy!
Notes
- Make sure the oil temperature stays consistent at 350°F for evenly fried hush puppies.
- Do not overcrowd the frying pot; fry in batches to maintain oil temperature and crispiness.
- Grated onion adds moisture and flavor; fresh is best for optimal texture.
- You can customize the Cajun seasoning level to adjust spiciness according to preference.
- Serve immediately for best texture; reheating may soften the crust.