SOUTHERN HUSH PUPPIES RECIPE FULL

A 1 tablespoon scooper makes for evenly sized hush puppies, and the wire scraper makes quick work of dropping the batter into the oil.Conversely, if the oil gets too cool, the hush puppies will take longer to cook and be greasy.) (If the oil gets too hot, the outside of the hush puppies will burn before the interior is cooked. A deep-fry/candy thermometer takes all the guesswork out of frying and enables you to maintain the perfect oil temperature throughout the cooking process.In addition, its high sides prevent splatters, and its light-colored interior allows you to clearly see the color changes when frying. A Dutch oven, or enameled cast iron pot, is ideal for frying because it conducts heat evenly and keeps the oil temperature even and consistent.The batter will be quite thin when first mixed, so be sure to allow it to rest and thicken up for 10 minutes before frying. I also incorporate melted butter into the batter, which makes the hush puppies moist and rich. I add buttermilk for a little tang, a hint of Cajun spice, and baking soda to help the crust brown and crisp up (in addition to leavening, baking soda helps with browning). It’s important to use the right ratio of cornmeal to flour, as too much cornmeal can make the hush puppies gritty and heavy. Hush puppies can be quite dense, but I prefer them light and crispy. There are many unproven theories as to how they got their adorable name, but my favorite story is that back in the day, hunters and fishermen would fry cornmeal batter for their howling dogs to “hush the puppies” during cookouts and fish-fries. Hush puppies, the crispy, bite-sized fritters made from a cornmeal-based batter, originated in the South and are typically served with seafood or BBQ.

SOUTHERN HUSH PUPPIES RECIPE FULL

Read my full disclosure policy.Ĭrispy golden hush puppies make a delicious side dish to seafood or Southern BBQ.

Southern hush puppies recipe