Fluffy hush puppies served with a sweet and spicy butter make for the ultimate appetizer.
ingredient
- Canola oil, for frying
- 6 tablespoons unsalted butter (3 ounces), frozen
- 1 medium-size yellow onion
- 3/4 cup fine yellow cornmeal (such as Marsh Hen Mill Jimmy Red Cornmeal)
- 1/2 cup all-purpose flour (about 2 1/8 ounces)
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/3 cups buttermilk
- 2 large eggs, beaten
Directions
- Heat 2 inches of oil in a large Dutch oven over medium to 350°F. Meanwhile, grate frozen butter using the large holes of a box grater into a medium bowl; transfer butter to freezer. Grate onion using the large holes of box grater; squeeze onion in a double layer of paper towels to remove as much liquid as possible. Reserve 1/2 cup squeezed grated onion; discard any remaining grated onion or reserve for another use.
- Whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder in a large bowl. Whisk together buttermilk, eggs, and grated onion in a separate medium bowl. Pour buttermilk mixture over cornmeal mixture, and top with frozen grated butter. Fold together until just combined.
- Working in batches, drop spoonfuls of batter (about 1 1/2 tablespoons each) into hot oil, being careful not to overcrowd. Fry until crispy and golden brown on all sides, about 2 minutes, flipping once after 1 minute. Transfer hush puppies to a paper towel–lined baking sheet. Sprinkle with additional salt and pepper to taste. Serve hot.
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