Sep 11, 2012

Hush Puppies

These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.

Credit: Landon Nordeman

MAKES ABOUT 30

INGREDIENTS

1½ cups all-purpose flour
1½ cups cornmeal
2 tbsp. baking powder
2 tbsp. sugar
1 tbsp. baking soda
2 tsp. kosher salt
½ tsp. cayenne
1¼ cups buttermilk
2 eggs
1 large yellow onion, grated
Canola oil, for frying
Tartar sauce, for serving

INSTRUCTIONS

1. Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

2. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3�4 minutes. Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.

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