Classic Hush Puppies

Instructions

1. 1

   Pour the Vegetable Oil into a deep, heavy-bottomed Pot or Dutch Oven so it comes about 2 inches up the sides. Clip a Meat Thermometer to the side and heat the oil over medium-high heat to 365°F. While the oil heats, prepare the batter.

2. 2

   In a large Mixing Bowl, whisk together the Yellow Cornmeal, All-Purpose Flour, Baking Powder, Baking Soda, Salt, Sugar, and Black Pepper until evenly combined.

3. 3

   In a small Mixing Bowl or Measuring Cups, whisk together the beaten Egg, Buttermilk, and melted Butter. Stir in the grated Yellow Onion.

4. 4

   Pour the wet ingredients into the dry ingredients and stir with a Wooden Spoon or Spatula until just combined — a few lumps are fine. Do not overmix. The batter will be thick and scoopable. Let it rest for 5 minutes while the oil finishes heating.

5. 5

   Once the oil reaches 365°F, use a small cookie scoop (about 1.5 tablespoons) or two spoons to drop rounded balls of batter gently into the hot oil. Work in batches of 6–8 to avoid crowding and dropping the oil temperature. Crowding is the #1 cause of greasy hush puppies.

6. 6

   Fry for 2 to 3 minutes per batch, turning occasionally with a Slotted Spoon or spider, until the hush puppies are deep golden brown all over. They will naturally roll over in the oil as they cook — this is a good sign the batter is right.

7. 7

   Use a Slotted Spoon or spider to transfer the hush puppies to a Wire Rack set over a Baking Sheet (or a plate lined with paper towels). Let them drain for a minute. Repeat with remaining batter, letting the oil return to 365°F between each batch.

8. 8

   Serve immediately while hot and crispy. They are best fresh out of the fryer. Optionally sprinkle lightly with flaky sea salt right after frying.