Hush Puppies

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 small onion (finely chopped)
• 1/2 cup buttermilk
• 1 large egg
• 1 quart vegetable oil (for frying)

Instructions

1. 1

   Mix Dry Ingredients:: In a large bowl, combine the cornmeal, flour, baking powder, salt, and cayenne pepper (if using). Add the onion to the dry ingredients and give it a good mix. The onion is what gives hush puppies their iconic flavor, so don't skimp!

2. 2

   Wet Ingredients:: In a separate bowl, whisk together the buttermilk and egg until well combined.

3. 3

   Combine Everything:: Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too dry, you can add a bit more buttermilk. The consistency should be like a very thick pancake batter.

4. 4

   Heat the Oil:: In a deep-fryer or large, deep saucepan, heat the vegetable oil to 375°F (190°C). If you don't have a thermometer, drop a small dollop of batter into the oil; it should bubble and float to the top.

5. 5

   Fry 'Em Up:: Using a small ice cream scoop or two spoons, drop rounded tablespoons of the batter into the hot oil. Don't overcrowd the pan; fry them in batches.

6. 6

   Golden Glory:: Fry the hush puppies until they're golden brown, turning them as needed for even cooking. This should take about 3-4 minutes.

7. 7

   Drain and Serve:: Remove the hush puppies with a slotted spoon and drain them on paper towels. Serve them hot with ketchup, mustard, ranch dressing, tartar sauce or a spicy honey dipping sauce.