Hushpuppies

[kirra]

Hushpuppies

Hushpuppies are deep-fried cornmeal fritters that are popular throughout the South. They are typically served as an accompaniment to fried fish or barbecue. Many recipes we tried were hard, gritty, and bland. We wanted well-seasoned hushpuppies with good corn flavor, a slightly crisp exterior, and a tender, moist interior.

Both white and yellow cornmeal will work here but avoid coarsely ground cornmeal, it will make the hushpuppies too gritty. Be sure to let the batter rest for at least 10 minutes before frying. The batter thickens slightly as it rests, making for more cohesive hushpuppies. You will need about 1/2 of a small onion to yield 1/4 cup.

Ingredients:

3/4 cup cornmeal
1/2 cup all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
2 large eggs
1/4 cup minced onion
2 quarts peanut or vegetable oil

Preparation:

Batter:
Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Let batter sit at room temperature for 10 minutes or up to 1 hour.

Frying:
Heat oil in large Dutch oven over medium-high heat to 350 degrees. Drop half of batter in heaping tablespoons into oil and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimed baking sheet and repeat with remaining batter. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450 degree oven for about 10 minutes.) Makes about 25 hushpuppies