| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 cups finely-ground white or yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups buttermilk
- 3/4 cup chopped fresh scallions
- 3 eggs, lightly beaten
- Oil, for frying
Instructions
- In a medium bowl, mix the cornmeal, flour, baking powder, pepper, salt, sugar, baking soda and cayenne. In another bowl, gently mix the buttermilk, scallions and eggs.
- Whisk the wet and dry ingredients together until just combined, then rest the batter for 10 minutes.
- In a 6-quart stockpot, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 to 360 degrees F. Drop small scoops or rounded tablespoons of the batter into the oil in batches of eight. As soon as the hush puppies start to float, use tongs to rotate and cook until both sides are crisp and light golden brown, 60 to 90 seconds. It helps to put a pasta strainer on top of the hush puppies at this point to keep them submerged. Use a slotted spoon to remove the hush puppies, and transfer to a clean brown paper bag to remove excess grease. Repeat for the remaining batter, about 24 hush puppies total.
- Serve the hush puppies steaming hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 23 g |
| Saturated Fat | 2 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 62 mg |
| Sodium | 370 mg |
Reviews
I followed another user’s review and used paprika instead of cayenne (the wife does not do spicy heat of any sort) and some yellow onion instead of the scallion. Good hushpuppies, however, I got more than I bargained for out of this recipe, almost three dozen hush puppies, will definitely cut in half next time.
I found this recipe to be bland…. it was very fluffy and easy to make but overall, not much flavor. I will double the spices next time and add some garlic and onion.
Wonderful recipe. Fluffy inside with crisp coating. Only changes we made were less cayenne (I can’t take a lot of heat) so used some Hungarian Papricka. Also we’re not fans of scallions so used 1/2 cup sweet onions. Best hushpuppies ever! Thanks Amanda