Ingredients: |
Ingredients: 1½ cups fine- or medium-grind cornmeal
½ cup all-purpose flour
1½ teaspoons kosher salt
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon granulated sugar (optional)
1/2 small yellow onion
1 large egg
1 cup buttermilk
4 cups peanut or vegetable oil, for deep frying
Salted butter, for serving
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Directions: |
Directions:Prepare plate for draining hush puppies. Line a large plate with a double layer of paper towels.
Combine the dry ingredients. Whisk cornmeal, all-purpose flour, kosher salt, baking powder, baking soda, and granulated sugar, if using, together in a large bowl.
Prepare the wet ingredients and add to the dry. Grate yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add egg and buttermilk.
Mix and rest the batter. Stir until combined. Set aside for 15 minutes while the oil heats.
Heat the oil and prepare a plate for draining the hush puppies. Add enough peanut or vegetable oil to a Dutch oven for a depth of 1½ inches (about 4 cups). Heat over medium-high heat to 365ºF.
Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.
Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter. |
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