Small cornmeal dumplings that originated in the South, hush puppies are delicious served with our Chopped Barbecued Pork.
- 1 quart canola oil
- 1 1/2 cups fine cornmeal
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Pinch of cayenne pepper
- 2 eggs
- 1 1/2 cups buttermilk
- 1/4 cup thinly sliced green onions, white and
light green portions
In a saucepan over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels.
In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper and cayenne. Add the eggs and buttermilk and whisk until the mixture is smooth and no lumps remain. Add the green onions and stir until well combined. Let the batter stand for 5 minutes.
Working in batches, use a small scoop or tablespoon to carefully drop about 1 Tbs. of the batter into the oil for each hush puppy. Fry, turning often with a slotted spoon, until the hush puppies are golden brown, 2 1/2 to 3 minutes. Transfer them to the prepared baking sheet and keep warm in the oven while cooking the remaining hush puppies. Serve immediately. Makes about 40 hush puppies.