Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine 1 ½ cups of fine cornmeal, ½ cup of all-purpose flour, 1 ¼ teaspoons of kosher salt, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of Cajun seasoning, ½ teaspoon of garlic powder, and ¾ teaspoon of granulated sugar. Whisk the dry ingredients together until well blended.
- Grate ½ small yellow onion and add it to the dry mixture. Then, in a separate bowl, whisk together 1 large egg and 1 cup of buttermilk. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- In a deep frying pot or heavy skillet, heat 4 cups of canola or vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Using a tablespoon or small cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding, cooking until golden brown, about 3-4 minutes per side. Use a slotted spoon to remove the hush puppies and transfer them to a plate lined with paper towels to drain excess oil.
- Serve your hush puppies warm, with your choice of dipping sauces, such as tartar sauce, remoulade, or even a spicy aioli. They’re best enjoyed fresh but are also delightful at room temperature.
Notes
- Experiment with different seasonings to customize your hush puppies.
- For a milder flavor, reduce the Cajun seasoning or leave it out.
- Store leftovers in an airtight container for up to 2 days.