Awesome Hush Puppies

Hush puppies are the Deep South’s answer to “what do we serve with the fried fish?" Yellow cornmeal gets cut with self-rising flour, one egg, milk, and a small handful of chopped onion, then dropped by the rounded spoonful into hot oil. Three to five minutes later you have the puffiest, crunchiest little corn fritters around.

Resting the batter for 5 minutes is a small step that pays big. The cornmeal absorbs the milk and egg properly during that pause, so the puppies puff in the fryer instead of going dense and gritty.

Oil temperature matters more than anything else. A hot, steady 375°F (190°C) gives you a crisp, sealed shell that keeps the inside fluffy. Too cool and the puppies soak up grease and turn heavy. Too hot and the outsides scorch before the centers cook.

A little finely chopped raw onion is non-traditional in some parts of the South but classic in others. It bridles the cornmeal sweetness and adds a savory bite that makes these unmistakably hush puppies and not just fried cornbread.

Kitchen Tips

• Use a deep-fry or candy thermometer. Eyeballing the oil temperature is the fastest way to ruin a batch.
• Drop batter from a small cookie scoop or two spoons. Uniform size means even cooking, and you can fit more in the pot.
• Do not crowd the pot. Fry 6 to 8 at a time, no more, or the oil temperature will crash.
• Drain on a wire rack set over a sheet pan, not paper towels. Paper traps steam and softens the crust.

Variations

• Add 1 tablespoon of finely chopped jalapeño for a spicy Southern bite.
• Stir in ¼ cup of grated cheddar for cheese-stuffed hush puppies.
• Swap the onion for finely chopped scallion greens for a milder, sweeter flavor.