I love hushpuppies. I mean, I really love them. Unfortunately, since I limit my intake of fried food, I don’t make or eat them very often. Since I’m not originally from the south, I had never had a wonderful hushpuppy until I moved here. And it took several experimentations to get the perfect consistency and method to produce actual spheres (rather than misshapen blobs). But finally I have done it! The perfect round hushpuppy, thanks to a cookie scoop!
I also had to thicken up the batter so that they properly fell into the hot oil, without leaving a long tail behind them. A little bit of sugar, buttermilk, and onions make these hushpuppies divine.
The oil must be really hot before you add the hushpuppies. A cookie scoop works miracles to make the perfect round hushpuppy!
Behold, sweet, golden fried perfection.
These have the perfect consistency and texture. I wish I could have more.
Classic southern cornmeal hushpuppies
- 3 cups vegetable or canola oil (for deep frying)
- ½ cup buttermilk
- 2 Tb vegetable or canola oil
- 1 egg
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 ts baking soda
- 1/4 ts salt
- 1/3 cup onion, finely minced
1. Combine the cornmeal, flour, sugar, baking soda, and salt in a large bowl. Whisk in the buttermilk (you can substitute 1/2 cup of milk with 1/2 Tb of vinegar added, let sit for 5 mins before adding to cornmeal), oil, and egg. Stir in the minced onions.
2. Heat the vegetable oil in a deep-fryer. When the oil is hot, use a cookie scoop to drop spoonfuls into the hot oil. Fry about half of the batter at a time, so that the fryer is not too crowded. Turn the hushpuppies after about 2 minutes. Fry until golden, 5-6 minutes total. Remove with a slotted spoon and place in a paper towel lined bowl. Repeat with the remaining batter.
99-taste.com adapted from Allrecipes