Hush Puppies

• 1 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons chopped green onions
• 1/4 cup shredded cheddar cheese (optional)
• Oil for frying

Steps

1. 1 In a large bowl, mix cornmeal, flour, baking powder, cayenne pepper, and salt.
2. 2 Add buttermilk, egg, green onions, and cheese if using. Stir until just combined.
3. 3 Heat oil in a deep skillet to 375°F.
4. 4 Drop spoonfuls of batter into hot oil and fry until golden brown, about 3-4 minutes.
5. 5 Drain on paper towels and serve warm.

Nutrition

Tips

• For extra crispy hush puppies, chill the batter for 30 minutes before frying.
• Ensure oil is at the correct temperature to avoid greasy puppies.
• Substitute buttermilk with milk mixed with 1 tablespoon lemon juice if needed.
• Experiment with adding diced jalapeños for a spicy kick.
• Keep cooked hush puppies warm in a low oven while you finish frying the rest.

Storage

Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Serve with a side of tangy remoulade sauce.
• Pair with a hearty bowl of seafood gumbo.
• Enjoy alongside crispy fried catfish.
• Great as a snack with a cold beer.

FAQ