Lisa's Hush Puppies
Ingredients
- 138 grams coarse ground cornmeal
- 71 grams Bob's Red Mill Gluten-Free Baking Mix
- 2 T granulated sugar
- ½ t baking powder
- ½ t kosher salt
- 1 t cayenne pepper
- 1 large egg, lightly beaten
- ¾ cup buttermilk (or use whole milk with 1½ tsp of vinegar mixed in)
- ½ small onion
- Wesson oil
Instructions
- Mix the dry ingredients - Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper in a large mixing bowl.
- Mix the wet ingredients and stir into the cornmeal mixture - In a separate bowl, whisk together the egg, and buttermilk. Grate the onion. Add the buttermilk mixture to the dry ingredients along with the grated onion and its juices, stirring until combined.
- Fry the hush puppies - Heat 2 inches of oil over medium-high heat in a large dutch oven until it reaches 375°F on a digital thermometer. Carefully drop spoonfuls of the batter into the oil, working in batches so as to not overcrowd the pan. Fry for 2-3 minutes, turning partway through with a wire spatula, until the hush puppies are golden brown.
- Serve warm - Pull the hush puppies out of the oil and transfer to a wire rack on a baking sheet lined with paper towels.
Notes
Recipe adapted from House of Nash Eats.