Servings: 35
Calories: 76kcal
Equipment
- Deep fryer
- Large bowl
- Mixing Spoon
Ingredients
- 6 cups peanut oil
- 1 cup buttermilk
- 1 small onion, chopped
- 1/2 cup self-rising flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg, lightly beaten
- 1 1/2 cups self-rising cornmeal
Instructions
- Heat peanut oil in a large skillet over medium heat until it reaches 375°F (190°C).
- In a large bowl, mix together buttermilk, chopped onion, self-rising flour, salt and baking soda.
- Add the lightly beaten egg and mix until all the ingredients are combined.
- Slowly add in the self-rising cornmeal and stir until a wet batter is formed.
- Using a teaspoon or small scoop, drop spoonfuls of the batter into the hot oil.
- Fry for about 2 minutes until golden brown and crispy on both sides.
- Fry for about 2 minutes until golden brown and crispy on both sides.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite condiments or side dishes.
Video
Notes
-To ensure that the hush puppies are cooked through, insert an instant-read thermometer into the center of a few. They should reach an internal temperature of 165°F (74°C).
-Do not overcrowd the pan while frying; this will cause them to stick together and won’t allow them to cook properly.
-If the batter is too thick, add a few tablespoons of buttermilk to thin it out.
-For an extra crunchy texture, double-coat the hush puppies in cornmeal before frying.
Nutrition
Calories: 76kcal
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