In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.
Ingredients
- 2 cups yellow cornmeal
- 1 cup flour
- 2 tbsp. sugar
- 1 tbsp. kosher salt
- 4 tsp. baking powder
- 1 cup buttermilk
- 1⁄4 cup melted butter
- 1⁄4 tsp. host sauce
- 1 medium yellow onion, minced
- Canola oil, for frying
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Instructions
Step 1
In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder. In a medium bowl, whisk together buttermilk, butter, hot sauce, onion, and ¼ cup water. Add buttermilk mixture to dry ingredients and stir together with a spoon; let sit for 10 minutes.
Step 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 375°. Transfer batter to a piping bag fitted with a ¾″-diameter round tip. Working in batches, pipe and cut 3″-long logs of batter into oil; fry until golden brown, 1–2 minutes. Transfer to paper towels to drain. Season with more salt.
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