Southern Hush Puppies
User Reviews
5
Southern Hush Puppies
Description
This Southern Hush Puppies recipe uses yellow medium-coarse ground cornmeal and self-rising flour to form a moist batter enriched with buttermilk, egg, and beer. Finely chopped onions add texture and subtle sharpness, while hot sauce brings gentle heat. After mixing the dry and wet ingredients without overworking, the batter is fried in peanut oil heated to 350°F, forming small balls large enough to cover the spoon used for scooping. Frying in batches prevents crowding and ensures even cooking.
The hush puppies develop a crispy golden exterior with a moist, tender center characteristic of classic Southern fried cornmeal dishes. Serving them immediately with tartar sauce and lemon wedges introduces acidity and creaminess that enhance the savory corn flavor. While peanut oil is optimal for frying, vegetable oil or shortening are acceptable alternatives; olive oil is not recommended.
Deep fryers help maintain consistent oil temperature but a sturdy pot and thermometer will suffice. The recipe mentions the option of baking hush puppies for a different texture closer to cornbread. The balance of dry and wet ingredients and use of beer gives the hush puppies distinct flavor and light crumb.
Ingredients
- 1 ½ cup self-rising flour
- 1 ½ cup corn meal yellow ground, medium-coarse
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ onion finely chopped
- 1 cup buttermilk
- ¼ beer
- 1 egg lightly beaten
- 3 dashes hot sauce
- peanut oil or vegetable, for frying
- tartar sauce for dipping
- lemon for garnish, wedges
Instructions
- Heat the oil to 350°F.
- Mix the flour, corn meal, sugar, baking powder and salt in a medium bowl.
- Mix in the onions.
- In a separate bowl, combine the buttermilk, egg and hot sauce.
- Add the dry ingredients with the wet, and mix with a large wooden spoon. Don’t over mix! Its okay for there still to be some lumps.
- Mix enough beer until batter just comes together, about ¼ cup.
- Use a spoon to scoop a small mound of batter, just large enough to cover the spoon.
- Drop the dough into the hot oil. Continue with more, but don't overcrowd. You will most likely fry in batch.
- Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!). Use a metal slotted spoon, or spider, to remove the hush puppies to a plate lined with paper towels.
- Repeat process with remaining batter.
- Serve warm with lemon wedges and tartar sauce.
Notes
- Use medium-coarse yellow cornmeal for best texture; fine ground cornmeal also works but changes texture.
- Maintain oil temperature at approximately 350°F for proper frying and crispiness, using a deep fryer or heavy pot with a thermometer.
- Serve hush puppies promptly after frying to preserve their crisp exterior and tender interior.
- Peanut oil is preferred for frying; vegetable oil or shortening are acceptable alternatives. Avoid olive oil.
- Baking hush puppies is possible for a texture closer to cornbread but will differ from frying results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 188mg | 8% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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