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Hushpuppies

2 Ratings

0 Comments

Prep 40 min
Total 1 hr 10 min
Servings 25

Tasty, deep-fried, pop-in-your-mouth treats made with cornmeal and spices. MORE+ LESS-

By Girl Versus Dough

April 24, 2017

Ingredients

1/3

cup minced red onion

1 1/2

cups Gold Medal™ unbleached all-purpose flour

1/2

cup stone-ground yellow cornmeal

1/4

cup frozen yellow corn kernels

teaspoon baking powder

1 1/2

teaspoon salt

1 1/2

teaspoon granulated sugar

teaspoons onion powder

large egg

cup buttermilk

Vegetable oil, for frying

Steps

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1

In a large bowl, whisk together onion, flour, cornmeal, corn kernels, baking powder, salt, sugar and onion powder.
2

In a separate medium bowl, whisk together egg and buttermilk.
3

Add wet ingredients to dry ingredients and whisk until mixture is smooth. Cover and chill 30 minutes to 1 hour.
4

Heat a large saucepan over medium-high heat with 2-3 inches of vegetable oil in it. Heat until a deep-fry thermometer reads 350°F.
5

Drop tablespoonfuls of the chilled batter, about 6 at a time, into the oil. Fry and flip until both sides are a deep golden brown. Remove with a slotted spoon and place on a paper towel-lined tray to drain and cool slightly.
6

Fry remaining batter in batches (making sure the oil is always at 350°F) and allow hushpuppies to cool just slightly before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I seem to have acquired an affinity for deep-fried things lately. This probably isn’t good for my health, but I figure I’m burning off the calories just by preparing the fried foods. Or something. In any case, these Hushpuppies are a new favorite on my “deep-fried foods” list. Not only are they incredibly easy to make, but the ingredients are all inexpensive and handy. In fact, you probably have most of what you need already cooped up in your cupboards. I don’t remember when I had hushpuppies for the first time, but I do remember what they tasted like: Warm, soft, dense and fluffy, with pieces of golden corn kernels and bright purple onions. It’s a favorite childhood memory (as are most memories that involve deep-fried foods) and I just had to recreate the recipe in my own kitchen. What I like about these hushpuppies is the flavors of the onions and onion powder don’t overpower the mild taste of the cornmeal and corn kernels. There are multiple textures in the batter with the fluffy cornmeal, crisp corn kernels and crunchy onions, and the buttermilk adds a necessary and delicious sweetness and tartness to the final result. Of course, the deep-fried golden brown exterior doesn’t hurt, either (or maybe it does, after you’ve eaten one too many). Remember, take multiple precautions when deep-frying foods in your household. Be sure to wear long sleeves (and an apron to avoid oil-splashing snafus) and keep any little ones away from the stove. Also, make sure you keep the temperature of the oil as close to 350 degrees F as possible when frying your hushpuppies – otherwise, they’ll be in there for too long and soak up excess oil. Bad news bears. So whether you’re having a backyard carnival or just a hankering for deep-fried goodness, these hushpuppies are a great thing to make with minimal effort and simple ingredients. Just be sure, as with all things deep-fried, to enjoy them in moderation! The friends you share them with will thank you, too.