Classic Southern Hushpuppies

• •1 cup yellow cornmeal, fine or medium ground
• •0.5 cup all-purpose flour
• •1.5 teaspoon baking powder
• •0.5 teaspoon salt
• •1 teaspoon granulated sugar
• •0.3 cup onion, finely minced
• •1 large egg
• •0.8 cup buttermilk
• •4 cup vegetable oil, for deep frying
• • to taste salt

Instructions

1. 1

   In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, 0.5 teaspoon salt, and granulated sugar until well combined.

2. 2

   In a separate medium bowl, whisk the large egg and buttermilk until smooth. Stir in the finely minced onion.

3. 3

   Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula just until the ingredients are moistened and combined. Do not overmix; a few lumps are fine. Overmixing can lead to tough hushpuppies.

4. 4

   Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature.

5. 5

   Once the oil is at the correct temperature, carefully drop spoonfuls (about 1 tablespoon each) of the batter into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking.

6. 6

   Fry the hushpuppies for 2-4 minutes, turning occasionally with a slotted spoon or spider, until they are golden brown and cooked through. They should float to the surface and puff up slightly.

7. 7

   Using a slotted spoon or spider, remove the cooked hushpuppies from the oil and transfer them to a plate lined with paper towels to drain excess oil.

8. 8

   Immediately season the hot hushpuppies with a sprinkle of extra salt, if desired. Serve hot with your favorite seafood, barbecue, or dipping sauce.

Chef's Tips

• 💡Do not overmix the batter; mix just until combined to ensure a tender, fluffy interior.
• 💡Maintain a consistent oil temperature between 350-375°F (175-190°C). If the oil is too cool, the hushpuppies will be greasy. If it's too hot, they will burn on the outside and be raw inside.
• 💡Fry in small batches to prevent overcrowding the pot, which can drop the oil temperature and lead to soggy hushpuppies.
• 💡For uniform size, use a small cookie scoop or two spoons to drop the batter into the oil.
• 💡Hushpuppies are best served immediately after frying while they are still hot and crispy.