Homemade Hush Puppies
Crispy and flavorful hush puppies made with cornmeal and a hint of Creole seasoning.
Equipment
- Medium Bowl For mixing ingredients.
- Saucepan For frying hush puppies.
- Whisk For mixing batter.
- Scoop or tablespoon For portioning batter.
Ingredients
Main Ingredients
- 0.75 cup white cornmeal
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1.5 tablespoons granulated sugar
- 1.5 teaspoons no-salt Creole seasoning
- 2 tablespoons minced fresh parsley
- 1 large egg
- 2 tablespoons finely chopped onion
- 6 tablespoons milk
- 4 cups vegetable oil for frying
Instructions
- In a medium bowl, whisk together cornmeal, flour, baking powder, salt, sugar, Creole seasoning, and parsley until well combined.
- Add the egg, onion, and milk to the dry ingredients. Whisk until well combined; the batter will be thick. Let the batter sit for 10 minutes.
- Heat vegetable oil in a medium saucepan over medium heat until it reaches 360°F. This is crucial for achieving that perfect crispy texture.
- Using a #60 scoop or a tablespoon, gently add 1 tablespoon of batter to the hot oil. Fry about six hush puppies at a time to avoid overcrowding.
- Cook until golden brown on all sides, approximately 2-3 minutes. Keep an eye on them to prevent burning!
- Once golden, remove the hush puppies from the oil and drain them on paper towels. Allow the oil to return to 360°F before frying the next batch.
- Serve the hush puppies hot and enjoy their crispy deliciousness!
Notes
For a flavor boost, consider adding chopped jalapeños or corn kernels to the batter. No alcoholic drinks allowed, please substitute with a non-alcoholic option.