Ingredients
The following ingredients have 4 Servings
- 1 cup ground cornmeal (156 grams)
- ⅓ cup all-purpose flour (40 grams)
- 1 tablespoon granulated sugar (13 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
- ¾ cup buttermilk (170 grams, room temperature (see note))
- ¼ cup grated sweet onion
- 1 large egg (50 grams, room temperature and lightly beaten)
- Peanut or vegetable oil (for frying)
Instruction
- In a large bowl, combine the cornmeal, flour, sugar, baking soda, baking powder and salt. In a separate bowl, add the buttermilk, onion, and egg, whisking well. Add the wet ingredients to the dry and mix until just combined.
- Allow to batter to rest for 10-15 minutes while you heat the oil of a deep fryer, or in a Dutch oven, to 365°F.
- Use a medium cookie scoop to portion heaping tablespoons (approximately 2 tbsp) of batter.
- Drop the batter into the oil. Fry for 2-4 minutes, until golden. Use a slotted spoon to transfer the fried hush puppies to a paper towel-lined plate to drain. Serve warm with butter.
