Hush Puppies

Ingredients

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup diced onion
• 2 tablespoons chopped fresh chives
• Oil for deep frying

Instructions

1. Heat oil to 350°F (175°C) in a deep fryer or heavy pot
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and pepper
3. In another bowl, beat eggs and whisk in buttermilk
4. Combine wet and dry ingredients until just blended
5. Fold in diced onion and chives
6. Drop spoonfuls of batter into hot oil using a cookie scoop or small spoon
7. Fry for 2-3 minutes, turning occasionally, until golden brown
8. Remove with a slotted spoon and drain on paper towels
9. Serve warm with tartar sauce or honey butter

Notes

• Use a candy/deep-fry thermometer to maintain consistent oil temperature
• Do not overmix the batter; lumps are fine and result in better texture
• Prep all ingredients before frying as the batter works best used immediately
• Hush puppies are best served fresh and warm but can be reheated in a 350°F oven for 5 minutes
• Store leftovers in an airtight container in the refrigerator for up to 3 days