Golden brown and delicious, these yummy snacks are delivering all the flavor without the added fat!
I love the air fryer. No, I really love the air fryer—it’s a love that is unlike any other. It surpasses my fondness for my toaster oven or the mystery of a Magic Bullet. The minute it entered my kitchen, it captured my heart and thus became the subject of many an argument here in the Narayanan household, all centered around one very important question: air fryer or Instant Pot?
My mother is an Instant Pot aficionado… and an Instant Pot master. It’s no surprise; most Indian mothers are. And even if they haven’t embraced it like my mother has, they have (however grudgingly) accepted that it is the secret to replicating their staple, home-cooked Indian dishes in a fraction of the time that it takes to make them the traditional way. Most Instant Pot fans that I know are also what I call “convenience cooks”: They’re not impressed by cheffery or looking for the sensory experience of an afternoon in the kitchen, oh no. They want to whip up a dish, put it away, venture out on a host of errands, and return to magic. And that’s what the Instant Pot is best at.
But this is perhaps what deters me from the Instant Pot. Similar to a pressure cooker, your meal is at the mercy of the Instant Pot once you lock that lid, and for someone who makes their living off of food, the Instant Pot sucks out all of the sensory joy of cooking… not to mention it makes the “taste as you go” theory impossible.
I’m also a textural eater, and that’s where the air fryer comes in. While the Instant Pot dominates in the soups and stews category, the air fryer is all about texture. It first made waves as a device that could fry without the fat, and while that is somewhat true, I’ve found that it’s far more than a calorie-cutting tool. It’s given me some of the crispiest grilled cheese and toastiest bagels (without being burnt) and is a frozen food lover’s dream.
It’s no surprise, then, that this recipe is one of my favorites. Sure, we’re not using something that is premade—there’s still work involved—but the air fryer makes all that labor worth it with its delicious result. And boy, are these delicious.
What’s the secret to the perfect batch of hush puppies?
Hush puppies, originally originating from regions all across the South, are truly a regional delicacy, and they have to be treated as such. There are a couple of hacks to the perfect hush puppy:
- Line your air fryer basket with aluminum foil to ensure that the hush puppies don’t stick. It doesn’t hurt to spray it with a little cooking spray!
- Make sure that your batter is seasoned well, and most importantly, don’t overmix the batter. Overmixing, similar to pizza or bread dough, will make the batter tough and dense, and you want to keep these hush puppies light as a cloud.
- Once you’ve made your batter, refrigerate it for at least 10 minutes to firm the balls up for better shape retention before cooking. Otherwise, you’re going to end up with one giant hush puppy blob—perfect for sharing, but perhaps too overwhelming for just one person.
- Enhance the taste of the final product by serving these hush puppies with tartar sauce or, better yet, some “comeback” sauce that’s a staple at all Southern BBQs.
How do I store leftovers?
Chances are high that if you’re making a batch of these for just you and your spouse or perhaps your kids, you’re going to have leftovers. Not to worry! Simply store the cooled hush puppies in a resealable bag with a paper towel to absorb any excess oil that leaches out as they sit. When you’re ready, you can just reheat them in the air fryer to restore crispiness. These hush puppies can be stored in the refrigerator for up to 3-5 days.
If you’re going to be storing them for longer, first follow the recipe instructions, letting the hush puppies cool after cooking them. Once cool, place them on a baking sheet in the freezer for 1-2 hours. Once frozen, you can transfer them to a freezer bag and store them for up to 3 months. To reheat, air fry at 370°F for about 5-10 minutes, and enjoy!
Serving suggestions
As mentioned earlier, these hush puppies are great on their own or served with a little melted butter but they taste even better when paired with Tartar Sauce. Better yet, pair them with a Southern-inspired Remoulade Sauce. These are also the perfect, dunkable substitute for biscuits when paired with a bowl of this Seafood Chowder and also make the perfect accompaniment to some Southern Fried Shrimp.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 1/4 teaspoons garlic powder
- 1 large egg
- 6 tablespoons low-fat buttermilk
- 3 tablespoons unsalted butter melted
- 3 tablespoons grated yellow onion
- 2 tablespoons chopped green onion
- Nonstick cooking spray
Instructions
- In a bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and garlic powder.
- In a separate bowl, beat the egg with the buttermilk and melted butter, then stir in the chopped onion and green onion.
- Mix the wet ingredients into the dry ingredients until just combined. Let rest for 5 minutes for a better texture.
- Preheat your air fryer to 400°F for 5 minutes. Lightly spray the basket with nonstick cooking spray. Scoop tablespoonfuls of the batter into the basket, ensuring they do not touch.
- Lower the temperature to 380°F and cook for 4-5 minutes, then carefully flip each hush puppy and cook for an additional 3-5 minutes until golden and crispy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment