#Hush puppt full

Vivian Howard’s Cilantro Lime Sweet Corn.

Reheat in 350-degree oven for 15 to 20 minutes.) (Leftover hush puppies can be refrigerated in an airtight container for 2 days, or frozen for up to 3 months. If the hush puppies are browning too quickly, lower the heat it’s important that the oil maintains a temperature of around 350☏ for even cooking. Using a slotted spoon, transfer the hush puppies to the paper towel-lined baking sheet and repeat with the remaining batter. When the oil is ready, drop heaping tablespoons of batter into the oil, without crowding.įry until deep golden brown, 2 to 3 minutes, turning halfway through cooking. Line a baking sheet with paper towels and set next to the stove. (It’s very helpful to attach a deep-fry/candy thermometer to the pot to monitor the temperature throughout the cooking process, but if you don’t have one, if a cube of bread sizzles when you drop it in the oil, it’s the right temperature.)

Heat about 2 inches of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 350☏. Let the batter rest for about 10 minutes to thicken. In a large bowl, add the cornmeal, flour, baking powder, baking soda, sugar, salt, Cajun spice, and cayenne pepper.Īdd the buttermilk, eggs, melted butter, and onion. (You can also use this scooper for scooping cookie batter.)

A 1 tablespoon scooper makes for evenly sized hush puppies, and the wire scraper makes quick work of dropping the batter into the oil.Conversely, if the oil gets too cool, the hush puppies will take longer to cook and be greasy.) (If the oil gets too hot, the outside of the hush puppies will burn before the interior is cooked. A deep-fry/candy thermometer takes all the guesswork out of frying and enables you to maintain the perfect oil temperature throughout the cooking process.

In addition, its high sides prevent splatters, and its light-colored interior allows you to clearly see the color changes when frying.

A Dutch oven, or enameled cast iron pot, is ideal for frying because it conducts heat evenly and keeps the oil temperature even and consistent.

The batter will be quite thin when first mixed, so be sure to allow it to rest and thicken up for 10 minutes before frying. I also incorporate melted butter into the batter, which makes the hush puppies moist and rich. I add buttermilk for a little tang, a hint of Cajun spice, and baking soda to help the crust brown and crisp up (in addition to leavening, baking soda helps with browning). It’s important to use the right ratio of cornmeal to flour, as too much cornmeal can make the hush puppies gritty and heavy. Hush puppies can be quite dense, but I prefer them light and crispy. There are many unproven theories as to how they got their adorable name, but my favorite story is that back in the day, hunters and fishermen would fry cornmeal batter for their howling dogs to “hush the puppies” during cookouts and fish-fries. Hush puppies, the crispy, bite-sized fritters made from a cornmeal-based batter, originated in the South and are typically served with seafood or BBQ.

#Hush puppt full

Read my full disclosure policy.Ĭrispy golden hush puppies make a delicious side dish to seafood or Southern BBQ.