We just love homemade Southern hush puppies! The mix of corn meal, with a hint of savory onion combined with a little sweetness, makes these absolutely amazing. They really are good. I love to whip up a batch when I’m making homemade fish and chips and tartar sauce. The homemade hush puppies sure beat the fast food kind I loved as a kid! Yum!
Southern hush puppies dough should be wet and a bit lumpy
These hush puppies are a Southern classic. Serve them with classic fish and chips with homemade tartar sauce, and maybe a few good dashes of malt vinegar...and are the super tasty!
1 cup of self-rising flour
1 cup of yellow ground corn meal
1/4 cup of sugar
½ teaspoon of baking powder
¼ teaspoon of Kosher salt
½ onion, finely chopped
¼ cup of buttermilk
1 egg, lightly beaten
Several good dashes of Louisiana Hot Sauce
Vegetable oil, for frying
Heat the oil to 350 F (you can use a large sturdy frying pan, or a deep fryer)
Mix the flour, corn meal, sugar, baking powder and salt in a medium bowl
Mix in the onions
In a separate bowl, combine the buttermilk, egg and hot sauce.
Add the dry ingredients with the wet, and mix with a large wooden spoon (or your hands). Don’t over mix! Its okay for there still to be some lumps.
Flour your hands and using a spoon, roll out a ball of the dough (the dough will be sticky…this is why you flour your hands)
Drop the dough into the hot oil. (You might want to shake the pan a bit, to make sure it doesn't stick to the bottom during frying)
Continue with the rest of the batter.
Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!)
Remove to paper towels and let sit for a few minutes.
Serve warm with lemon, tartar sauce and your favorite Southern fish dish.