Southern Hush Puppies Crispy (Print Format)
Crunchy cornmeal balls with a tender center, seasoned with Cajun spices for a southern touch.
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1-2 tablespoons sugar
04 -
½ teaspoon baking soda
05 -
½ teaspoon baking powder
06 -
¼ teaspoon Cajun or Creole seasoning
07 -
¼ teaspoon salt
08 -
⅛ teaspoon freshly ground black pepper
→ Wet Ingredients
09 -
½ cup milk, room temperature
10 -
½ tablespoon white vinegar
11 -
2 tablespoons vegetable oil
12 -
1 large egg, room temperature
13 -
3 tablespoons grated onion
→ For Frying
14 -
Oil for frying (canola, vegetable, or peanut)
# Steps:
01 -
In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and freshly ground black pepper until fully mixed.
02 -
In a separate medium bowl, combine milk and white vinegar; let the mixture rest for 5 minutes to curdle. Then whisk in vegetable oil, egg, and grated onion until uniformly blended.
03 -
Add the wet mixture to the dry ingredients and gently mix until just combined, avoiding overmixing to maintain tenderness.
04 -
Pour oil into a Dutch oven or heavy skillet to a depth of 1½ inches and heat to 365°F (185°C), maintaining a steady temperature for even frying.
05 -
Using two small spoons, scoop rounded spoonfuls of batter, transferring carefully into the hot oil. Fry the hush puppies for 3-5 minutes or until golden brown, turning as needed for even cooking.
06 -
Remove the hush puppies from the oil and drain on paper towels to remove excess oil. Serve immediately while warm.
# Tips:
01 -
To freeze, cool completely and place hush puppies in a single layer on a baking sheet; freeze solid before transferring to a freezer bag. Reheat from frozen in an air fryer at 350°F for 5-8 minutes.