Hush Puppies
Cornmeal fritters, known as Hush Puppies, are one of many corn-based foods that were adopted by Southerners in the USA from the indigenous Indian tribes of the region, most notably Cherokee, Choctaw and Chickasaw. The name is said to have originated from hunters and fisherman who would fry up the leftover cornmeal from a fish-fry and throw to the hounds to keep the quiet.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 2 tbsp baking powder
- 2 tbsp white granulated sugar
- 1 tbsp baking soda
- 2 tsp salt
- 1/2 tsp cayenne
- 1 1/4 cups buttermilk
- 2 egg
- 1 yellow onion grated
- canola oil for frying
- tartar sauce for serving
Instructions
- Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
- Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes.
- Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.
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