Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons cornmeal
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon sugar
  • ¼ cup buttermilk
  • 1 large egg yolk
  • 2 tablespoons finely chopped onions
  • vegetable oil

Instruction

  • Whisk together cornmeal, flour, salt, baking powder, baking soda, and sugar in a medium-sized bowl.
  • In a separate smaller bowl, whisk together the buttermilk and the egg yolk. Then, stir in the chopped onions.
  • Pour the wet mixture into the cornmeal mixture and stir until combined. Set the bowl aside.
  • In a deep 2-quart saucepan over medium heat, add enough oil to come halfway up the sides of the pot. Heat the oil to 350°F. It is best to use a thermometer to make sure your oil is at the correct temperature.
  • Scoop the batter with a large spoon and use another spoon to push the batter into the oil. The hush puppy batter should be roughly the size of a golf ball, about 2 tablespoons each.Make sure not to crowd the pot. In a 2-quart saucepan, I usually get 3 hushpuppies inside.
  • Turn the hush puppies frequently with a slotted spoon or tongs until golden brown on all sides, about 3-4 minutes.
  • Transfer the hushpuppies with a slotted spoon to a paper towel-lined plate to drain off the excess oil. Repeat until all of the batter is used.
  • Enjoy hot.