Southern Hushpuppies
Southern Hushpuppie, crispy on the outside, tender and fluffy on the inside. These cornmeal gems are fried to perfection and bursting with that down-home flavor we all love. You will find this Southern gem at any Southern fish or shrimp fry get-together.
Servings: 3 dozen
Calories: 68kcal
Equipment
Ingredients
- 1 ½ cup self rising cornmeal
- ½ cup self rising flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 cup buttermilk
- 1 large egg slightly beaten
- 1 small finely chopped onion
- 6 cups vegetable oil (or enough for size pan you will fry in)
Instructions
Mixing Hushpuppies
- Using a medium mixing bowl, stir together dry ingredients, the cornmeal, flour, baking soda, sugar and salt.
- In a small mixing bowl beat the egg and buttermilk together. Add this mixture to the dry ingredients and mix until thoroughly mixed. Add the onion and blend all ingredients well.
- Pour oil into your fry pan and heat to 375℉
Fry Hushpuppies:
- Drop batter by the tablespoonful into hot oil and fry in batches 3 minutes on each side until golden brown. It is easier to drop hushpuppies if after scooping the first hushpuppy and dropping it in the oil you dip your spoon in a glass of water before scooping the next hushpuppy.
- Drain hushpuppies on papertowel and serve immediately.
Variations:
- You can get creative here and make these to you personal taste. Try adding 2-3 tbsp of seeded, diced jalapenos. If you don't like the texture of yellow or sweet onions when cooked, switch out the 1 cup of chopped onion for 1 tbsp of onion powder. Try using chopped green onion. Onion and fried bacon chopped, is another good variation.
Notes
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Nutrition
Serving: 1g | Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 9mg