Homemade Crispy Hush Puppies (Printer-Friendly)
Crunchy outside, light inside cornmeal bites with subtle spice. Perfect with fried fish or barbecue gatherings.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups yellow cornmeal
02 -
1/2 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
1/8 teaspoon cayenne pepper
→ Wet Ingredients
10 -
1 cup whole milk
11 -
1 large egg
→ For Frying
12 -
Vegetable oil, for deep frying
# Steps to Make This:
01 -
In a medium bowl, sift together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne pepper to ensure even distribution of leavening and seasoning.
02 -
Pour in the whole milk and crack in the egg. Stir gently just until the batter is moistened and no dry patches remain. Avoid overmixing to maintain a light texture; lumps are acceptable.
03 -
Fill a deep, heavy-bottomed pot with vegetable oil to a depth of 2 inches. Heat the oil to 375°F, using a deep-fry thermometer to maintain temperature.
04 -
Using a small cookie scoop or spoon, gently drop batter by rounded tablespoonfuls into the hot oil. Fry in batches for 3–4 minutes, turning occasionally, until hush puppies are evenly golden brown and crisp.
05 -
Remove cooked hush puppies with a slotted spoon and drain on paper towels. For multiple batches, place them on a baking sheet in a low oven to keep warm and crisp before serving.
# Additional Notes:
01 -
Allow the batter to rest briefly before frying to help the cornmeal absorb moisture and yield a fluffier texture.
02 -
Maintain oil temperature; frying at below 375°F results in greasy hush puppies.
03 -
Freeze leftovers on a baking sheet, then store in an airtight container and reheat in a hot oven for best texture.