Got a hungry crew? Everyone will love these fried balls of cornmeal dough.
You will need
- 6.0 c peanut or canola oil
- 2.0 c yellow cornmeal
- 1.0 c all-purpose flour
- 1.0 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp black pepper
- 2 eggs
- 1.0 c buttermilk
- 2.0 tbsp vegetable oil
- A thermometer
- A deep fryer
- 2 large mixing bowls
- A whisk
- 2 tablespoons
- Paper towels
- Nonstick cooking spray (optional)
Step 1 Preheat oil Pour oil into the deep fryer and heat to 350 degrees Fahrenheit.
The oil is ready when a small bit of batter dropped in the oil sizzles and floats to the top.
Step 2 Mix dry ingredients Mix the cornmeal with the flour, baking powder, baking soda, and pepper in a large mixing bowl.
Step 3 Combine other ingredients Whisk together eggs, buttermilk, and vegetable oil in a separate bowl.
Step 4 Combine mixtures Add the egg mixture to the dry ingredients, slowly, stirring until the batter is well blended. It should be stiff but free of lumps.
If the batter is too dry, add more buttermilk. If it’s too thin, add cornmeal.
Step 5 Drop batter into the oil Use two tablespoons to form a round lump of batter. Gently drop the batter into the oil. Cook in batches of six or seven.
If the batter sticks to the spoons, spray them lightly with a non-stick cooking spray.
Step 6 Turn hushpuppies Fry the hush puppies for about five minutes or until they are golden brown. Turn occasionally to brown them evenly.
Step 7 Remove from fryer and drain Remove the golden brown hushpuppies from the oil and allow them to drain on paper towels. Serve them warm, and enjoy the silence while everyone digs in!
Did you know? According to one story, the first hush puppy was made by a cook who was frying catfish with bits of cornmeal. To quiet a barking dog, she tossed it some, saying “Hush, puppy!”