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Buttermilk Hush Puppies Recipe

Recipe by: Irlynda Smith

"Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook10 m
Ready In25 m

1Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
2Preheat oven to 200 degrees F (95 degrees C).
3Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
4Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
5Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
6Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Footnotes

Cook's Notes:
Sugar makes a great hush puppy but it will make them brown faster. Be careful of your oil temperature and don't make the hush puppies too large so they will cook through.
If you would like to add corn, just fold in 1/4 cup canned or frozen corn.
For a spicy option add 1 minced jalapeno pepper or 1 teaspoon Cajun seasoning.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.