Hushpuppies
Deep-fried balls of savory cornmeal batter.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Heat the Oil: In a Dutch oven or deep skillet, pour peanut oil to a depth of 2 inches. Heat the oil to exactly 365°F (185°C). Use a thermometer to maintain the temperature.
- 2
Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder. Stir in the finely diced onion.
- 3
Mix Wet Ingredients: In a separate smaller bowl, whisk the buttermilk, egg, and melted butter until smooth.
- 4
Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon just until the batter is moistened and holds together. Let the batter rest for 5 minutes so the cornmeal hydrates.
- 5
Fry: Using a small cookie scoop or two spoons, carefully drop tablespoon-sized balls of batter into the hot oil. Fry 5 to 6 at a time so you don't lower the oil temperature.
- 6
Cook and Drain: Fry for 2 to 3 minutes, turning them occasionally so they brown evenly all over. They should be dark golden brown and crispy on the outside, and fluffy inside. Remove with a slotted spoon and drain on paper towels.
Plan it in Listahan
Add Hushpuppies to your week, check it against your household's allergens, and build the shopping list automatically.