Hush Puppies with Creamed Corn

These hush puppies are the Southern kind: moist, slightly sweet, and studded with bits of onion.

The secret is creamed corn, which keeps the interior tender and adds natural sweetness to the cornmeal batter.

Mix up the dry ingredients, fold in onions and that can of creamed corn, then drop heaping spoonfuls into shimmering hot oil.

Fry until deep golden brown and you’ve got crispy-edged, fluffy-centered fritters that belong next to fried fish, BBQ, or a bowl of greens.

Pro Tips

• Test the oil temp: Drop a tiny bit of batter in first. It should sizzle and float immediately without burning. Too cool and they’ll be greasy; too hot and they’ll burn outside before cooking inside.
• Don’t skip the onions: Those chopped onions add little bursts of savory flavor that balance the sweetness from the corn.
• Add milk if needed: The batter should be thick enough to hold a spoon upright but still drop easily. Add a splash of milk if it’s too stiff.
• Drain on paper towels: Set up a plate lined with paper towels next to the stove to catch excess oil as the hush puppies come out.