Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup water
- 1 egg, beaten
- 1/2 cup finely chopped onion
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
2. In a separate bowl, whisk together the buttermilk, water, and beaten egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Stir in the chopped onion.
5. Heat about 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Using a small cookie scoop or spoon, drop the batter by rounded tablespoons into the hot oil, being careful not to overcrowd the pot.
7. Fry the hushpuppies for 2-3 minutes, or until golden brown and cooked through.
8. Use a slotted spoon or spider strainer to remove the hushpuppies from the oil and transfer them to a paper towel-lined plate to drain.
9. Repeat with the remaining batter.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 24 hushpuppies
Nutritional information:
Calories: 76
Fat: 3g
Carbohydrates: 11g
Protein: 2g
Sodium: 196mg
Sugar: 1g
Substitutions for ingredients:
- You can use self-rising cornmeal instead of the cornmeal and baking powder.
- If you don't have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added.
Variations:
- Add chopped jalapeños or bell peppers for a spicy kick.
- Use diced ham or bacon instead of onions.
- Add shredded cheddar cheese to the batter.
Tips and tricks:
- Don't overmix the batter, or the hushpuppies will be tough.
- Use a small cookie scoop or spoon to make uniform-sized hushpuppies.
- Keep the oil temperature consistent to ensure even cooking.
- Serve the hushpuppies hot and crispy.
Storage instructions:
Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hushpuppies in a 350°F oven for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the hushpuppies on a platter lined with a paper towel or in a basket lined with a checkered napkin.
Garnishes:
Sprinkle chopped fresh parsley or green onions over the hushpuppies for a pop of color.
Pairings:
Serve the hushpuppies with fried chicken, barbecue, or seafood.
Suggested side dishes:
- Coleslaw
- Baked beans
- Collard greens
- Macaroni and cheese
Troubleshooting advice:
- If the hushpuppies are too dense, try adding a little more liquid to the batter.
- If the hushpuppies are too greasy, make sure the oil is at the right temperature and that you're not overcrowding the pot.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the hushpuppies are cooked through before serving.
Food history:
Hushpuppies are a Southern staple that originated in the Carolinas in the early 19th century. They were originally made with leftover cornmeal batter that was fried and given to dogs to "hush" them up.
Flavor profiles:
Hushpuppies are crispy on the outside and tender on the inside, with a savory, slightly sweet flavor from the cornmeal and onions.
Serving suggestions:
Serve the hushpuppies as an appetizer or side dish with your favorite Southern meal.
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Region: American