Hush Puppies

Method

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1. Whisk the cornmeal, flour, baking powder, sugar, salt and cayenne in a large bowl.

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2. Whisk the buttermilk and egg together, stir in the onion and spring onions, and pour into the dry ingredients.

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3. Stir just until combined into a thick batter. Do not overmix.

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4. Heat the oil to 175°C / 350°F in a deep pan.

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5. Drop tablespoons of batter into the oil, 6 at a time, and fry 3 minutes, turning once, until deep golden and puffed.

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6. Drain on a rack and season with a pinch of salt.

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7. Serve hot.

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Chef’s Tips

• Keep the oil at 175°C and check between batches.
• Grate the onion so it melts into the batter and flavours every bite.
• Do not overmix. A few lumps make a lighter hush puppy.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Fried catfish
• Coleslaw
• Tartar sauce

Storage & Reheating

Best eaten hot. Refrigerate up to 2 days and re-crisp at 190°C for 6 minutes. Freeze cooked hush puppies for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.