Description
These hush puppies are crispy on the outside, tender on this inside, and full of flavor. Mix up the basic quick bread recipe, refrigerate, cook them as is or with added ingredients, then fry them in a flash!
Ingredients
Units
Scale
Basic Recipe
- 2 cups white cornmeal mix
- 1 1/2 tablespoons granulated sugar
- 1/2 cup onion, processed in a food processor or cut into small bits
- 3 tablespoons jalapeno pepper, chopped fine in a food processor or cut into small bits (1 pepper)
- 1 egg
- 3/4 cups buttermilk
- 64 ounces of canola oil
Instructions
- Place the cornmeal mix into a medium-sized bowl and mix in the sugar.
- Add onion and jalapeno pepper into the cornmeal mixture and stir until well combined.
- Add the egg and stir in the milk until all ingredients are incorporated; don't overmix.
- Refrigerate for 30 minutes.
- Heat oil to 375°F in an electric fryer or in a thick pot on the stove, such as a Dutch oven.
- Scoop the batter with a rounded tablespoon or a small cookie scoop to make golf-ball-sized hush puppies. Drop them into the hot oil and fry on each side for 2-3 minutes in small batches until golden brown.
- Scoop them out with a slotted spoon, if not using a frying basket, and drain on a paper towel-lined sheet pan.
- Let them cool for a few minutes before serving.
Notes
- To substitute 2 cups of White Cornmeal Mix, use 1 1/2 cups of regular white cornmeal, 6 tablespoons of all-purpose flour, 2 tablespoons of baking powder, and 1/2 teaspoon of salt.
- After mixing the batter, stir in a half cup of a favorite ingredient, such as cut corn, seafood, cheese, chopped okra, and more.
- Serve with butter or a dipping sauce such as Homemade Ranch Dressing, Remoulade Sauce, or Louisiana Come Back Sauce.
- The batter can be made up to 12 hours in advance.
