This hush puppies recipe is perfectly savory and full of Southern charm. Ready to eat in no time, these fried dough balls are easy to make and will have everyone reaching for seconds. Hush puppies are tiny bites of savory goodness featuring ingredients like cornmeal, onion a...
This hush puppies recipe is perfectly savory and full of Southern charm. Ready to eat in no time, these fried dough balls are easy to make and will have everyone reaching for seconds. Hush puppies are tiny bites of savory goodness featuring ingredients like cornmeal, onion and jalapeno. A fan-favorite for parties or served along with your favorite Southern-inspired meal, this is a recipe you shouldn’t be hush-hush about. For a balanced Louisiana meal, pair this hush puppies recipe with a Spicy Shrimp Po’Boy, Shrimp and Grits or a Catfish Fry.
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Servings: 15 (2 hush puppies)
- Vegetable oil, for frying
- 3/4 cup all-purpose flour
- 3/4 cup fine-grind cornmeal
- 2 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 tablespoon McCormick® Perfect Pinch® Cajun Seasoning
- 4 tablespoons (1/2 stick) unsalted butter, cubed and chilled
- 1 large egg, beaten
- 1 cup buttermilk
- 1 jalapeno, seeded and finely chopped
- 1/2 small yellow onion, finely chopped
- 1 Fill a medium pot with 4 inches of oil and heat on medium heat to 350˚F. Whisk flour, cornmeal, sugar, baking powder and Cajun Seasoning in large bowl until well blended. Add butter and, using a pastry cutter or clean hands, work it into the flour mixture until it resembles a coarse crumb and butter pieces are no larger than peas.
- 2 Make a well in the center of the flour mixture. Add egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add jalapeño and onion; mix gently just to blend. Be careful not to overmix.
- 3 Working in batches, use a 1-ounce (#30) ice cream scoop or tablespoon to quickly but carefully scoop 8 to 10 balls of batter into the hot oil. Adjust heat to maintain oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain. Repeat with remaining batter.