Homemade Crispy Hush Puppies (Printer-Friendly)

Crunchy cornmeal bites with fluffy centers, seasoned for savory flavor and paired with classic Southern dishes.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups yellow cornmeal
02 - 1/2 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
09 - 1/8 teaspoon cayenne pepper

→ Wet Ingredients

10 - 1 cup whole milk
11 - 1 large egg

→ Frying

12 - Vegetable oil for deep frying

# Steps to Follow:

01 - In a medium mixing bowl, thoroughly combine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne pepper for an even distribution of leavening and spices.
02 - Add whole milk and crack in the egg to the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until the mixture just forms a thick batter. Do not overmix; a slightly lumpy consistency is ideal.
03 - Pour vegetable oil into a deep, heavy-bottomed pot to a depth of approximately 2 inches. Heat the oil over medium-high heat to 375°F, using a deep-fry thermometer for precision. Maintain consistent temperature throughout frying.
04 - Scoop portions of batter—about one heaping tablespoon each—gently into the hot oil using a small cookie scoop or spoon. Fry in batches for 3 to 4 minutes, turning occasionally, until exteriors are golden brown and crisp.
05 - Use a slotted spoon to remove hush puppies from the oil and place them on a paper towel-lined plate to drain excess oil. For larger batches, keep warm in a 200°F oven while finishing remaining portions.

# Extra Suggestions:

01 - Allow the batter to rest for several minutes before frying to enhance texture and allow cornmeal hydration.
02 - Store cooled leftovers in an airtight container in the refrigerator for up to two days. Reheat at 350°F in the oven for crispness.
03 - Use a neutral oil with a high smoke point such as canola or peanut for optimal frying results.
04 - For variation, substitute buttermilk for whole milk to introduce tanginess and additional tenderness.
05 - Never overcrowd the pot during frying, as this will decrease oil temperature and compromise crispness.

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