Homemade Crispy Hush Puppies (Print Format)
Golden cornmeal bites with a crisp exterior and soft interior, flavored with subtle spices and garlic.
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups yellow cornmeal
02 -
½ cup all-purpose flour
03 -
¼ cup white sugar
04 -
2 teaspoons baking powder (fresh, less than one year old)
05 -
½ teaspoon salt
06 -
½ teaspoon onion powder
07 -
½ teaspoon garlic powder
08 -
¼ teaspoon ground black pepper
09 -
⅛ teaspoon cayenne pepper
→ Wet Ingredients
10 -
1 cup whole milk, room temperature
11 -
1 large egg, room temperature
→ Frying
12 -
Vegetable oil for deep frying (about 5 cm depth)
# Steps:
01 -
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne until evenly blended.
02 -
Add the milk and egg to the dry mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.
03 -
Pour vegetable oil into a deep pot to a depth of approximately 5 centimeters and heat to 190°C (375°F) using a deep-fry thermometer to monitor temperature accurately.
04 -
Using a cookie scoop or spoon, carefully drop small portions of batter into the hot oil, frying a few at a time without overcrowding. Cook for 3 to 4 minutes until golden brown and crisp.
05 -
Remove hush puppies with a slotted spoon and drain on paper towels to remove excess oil. Serve warm.
# Tips:
01 -
Ensure baking powder is fresh for optimal rise. Let egg and milk come to room temperature to promote better mixing. Avoid overcrowding the oil to maintain frying temperature. Batter may appear slightly lumpy, which is normal.
02 -
Use a cookie scoop for uniform size and consistency. Keep cooked hush puppies warm in a preheated oven set to 'keep warm' while frying remaining batches.