Description
Crispy, golden‑fried cornmeal balls—soft and tender on the inside—perfect as a Southern side or appetizer.
Ingredients
- ¾ cup flour
- ¾ cup cornmeal
- 1 Tbsp sugar
- 1½ tsp baking powder
- 2 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp pepper
- 1 large egg
- 1 cup buttermilk
- 4 Tbsp cold butter, cubed
- Oil for frying (e.g., vegetable or peanut oil)
Instructions
- Preheat about 2 inches of oil in a large skillet to ~365 °F.
- In a bowl, whisk together flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper.
- Add the egg and buttermilk; stir until just combined, then fold in the cubed butter.
- Drop batter by rounded teaspoonfuls into the hot oil; fry 2–3 minutes until golden brown, turning as needed.
- Remove with a slotted spoon to a paper‑towel lined plate; drain and serve warm (optionally with tartar sauce).
Notes
- Don’t overmix the batter—stir just until combined for light, tender hush puppies.
- Maintain oil temperature around 350–375 °F to avoid soggy or burnt results.
- Use two spoons or a spring‑release scoop to form batter balls for better shape retention.
- Serve immediately for best texture; keep warm in a 200 °F oven if needed.
Nutrition
- Serving Size: 1 hush puppy (approx.)
- Calories: 185 kcal
- Sugar: 3 g
- Sodium: 672 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: —
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 39 mg
