Ingredients
- 1 1/2 cups fine cornmeal
- 1/2 cup all-purpose flour
- 1 1/4 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Cajun or Creole seasoning
- 1/2 teaspoon garlic powder
- 3/4 teaspoon granulated sugar
- 1/2 small yellow onion grated (about 1/4 cup)
- 1 large egg
- 1 cup buttermilk
- 4 cups canola oil or vegetable oil for frying
Instructions
- Line a large plate with a double layer of paper towels for draining the fried hush puppies.
- In a large bowl, whisk together the cornmeal, flour, kosher salt, baking powder, baking soda, Cajun seasoning, garlic powder, and granulated sugar.
- Add the yellow onion into the bowl. Add the egg and buttermilk, then stir until just combined. Let the batter rest for 15 minutes.
- Pour the oil into a deep pot or Dutch oven to a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches 365°F.
- Using a small ice cream scoop or two spoons, drop rounded dollops (about 2 tablespoons each) of batter into the hot oil. Fry in batches without crowding the pot, turning gently with a slotted spoon until the hush puppies are golden brown on all sides (about 3 to 4 minutes).
- Transfer the hush puppies to the prepared paper towel plate to drain. Serve them hot for best taste and texture.
