Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 cup (140g) fine yellow cornmeal
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- ¾ cup finely chopped yellow onion
- ½ cup fresh or frozen corn kernels
- 1 large egg
- 1 cup buttermilk (or whole milk + 1 tsp vinegar)
- Oil for frying (vegetable, canola, or peanut)
Instructions
- Mix dry ingredients: In a bowl, whisk flour, cornmeal, sugar, baking powder, salt, and cayenne (if using).
- Add wet ingredients: Stir in onion, corn, egg, and buttermilk until just combined (batter will be thick and slightly lumpy—do not overmix).
- Heat oil: In a deep skillet or Dutch oven, heat 2–3 inches of oil to 365°F (185°C).
- Fry: Drop batter by tablespoonfuls into hot oil (don’t overcrowd). Fry 2–3 minutes per side, until deep golden brown and cooked through.
- Drain: Transfer to a paper towel–lined plate. Sprinkle lightly with salt while hot.
- Serve warm with remoulade, honey butter, or your favorite dipping sauce.
💡 Pro Tips:
– Use fine cornmeal for best texture—coarse can make hush puppies gritty.
– For extra crunch, add ¼ cup crushed corn chips to the batter.
– Keep fried hush puppies warm in a 200°F (95°C) oven while finishing batches.
Prep Time & Nutrition (per serving, makes ~18):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 6 (3 each) | Calories: 160 | Net Carbs: 20g | Fats: 7g | Protein: 4g
Servings: 6 (3 each) | Calories: 160 | Net Carbs: 20g | Fats: 7g | Protein: 4g