Try this Southern Hush Puppies recipe, or contribute your own.
- Carbohydrate 166.594734270765 g
- Cholesterol 111.356249995261 mg
- Fat 9.41631955455853 g
- Fiber 11.4916393225645 g
- Protein 23.4245824165632 g
- Saturated Fat 2.73038427736249 g
- Serving Size 1 1 dozen (304g)
- Sodium 1503.57418443979 mg
- Sugar 155.1030949482 g
- Trans Fat 1.55314371924452 g
- Calories 842 calories
Step-by-step
- Combine the cornmeal, self rising flour, sugar, salt, cayenne pepper, and garlic in a large bowl.
- Whisk until everything is lump free then toss in the diced onions.
- Add in the buttermilk ( or substitution), and egg.
- Mix the ingredients until well combined, but don't over mix.
- Pour the oil into a large pan, and heat the oil over medium heat.
- Once the oil is nice and hot, start spooning it the batter.
- Fry the hush puppies until the are nice a golden brown.
- Remove the hush puppies from the oil, and place them on a paper towel lined plate.
- Serve and enjoy!
Operating on a strict budget of two cups of cooking oil means managing thermal mass carefully so the temperature does not plummet when cold batter hits the pan. Many batches fail because the exterior darkens in ninety seconds while the interior remains raw wet dough. Achieving the correct balance requires paying close attention to medium heat settings and testing the fat before committing the full mixture. Self-rising flour contains a pre-measured leavening agent and salt, which means skipping additional baking powder to prevent a bitter metallic aftertaste from chemical imbalance.
Judging Doneness Without a Digital Probe
Lacking an instant-read thermometer requires dropping a tiny pinch of cornmeal batter into the oil to gauge readiness. If the crumb sinks and sits at the bottom without bubbling, the fat is under 300 degrees Fahrenheit and will saturate the flour mixture with grease. Vigorous bubbling accompanied by immediate floating indicates a range between 350 and 375 degrees Fahrenheit, which is the optimal zone for crisping starches. Turn each piece manually using a slotted spoon once the bottom perimeter turns amber, typically after two minutes of submersion. The finished exterior should present a uniform deep golden crust with no soft pale spots remaining on the seams.
- Replace buttermilk with regular milk mixed with two teaspoons of distilled vinegar to activate the chemical leaveners properly.
- Dice white onions and green onions finely to prevent large moisture pockets that cause splattering during frying.
- Keep the mixing phase brief after adding wet ingredients to avoid developing excessive gluten strands that yield tough, rubbery interiors.
