Recipes

Hush Puppies with Spicy Dipping Sauce


June 15, 2016 By:
Prep:
20 minutes
Cook:
12 minutes
Serves:
Makes 16 hush puppies
As a Southern tradition, hush puppies are the perfect accompaniment for fried seafood and barbecue. The cornmeal fritters are also a satisfying snack when accompanied with a spicy dipping sauce. For the best results, be prepared with a candy/deep-fat fry thermometer to ensure maintaining the proper oil temperature while cooking.

Ingredients

Directions

  1. To prepare the dipping sauce, stir together all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
  2. In a medium mixing bowl, stir together the cornmeal, flour, baking soda, salt, and cayenne pepper.
  3. In a separate small bowl, stir together the buttermilk, egg, and onion.
  4. Pour the buttermilk mixture into the dry ingredients and stir just until moistened. (Overmixing causes a tough texture.) Let stand at room temperature for 10 minutes or up to 1 hour.
  5. Place a wire rack over layers of paper towels on the countertop.
  6. Pour the oil in a 6-quart Dutch oven (or a deep cast-iron skillet), making certain that it is 2 to 3 inches deep. Bring to 350°F over medium-high heat, watching the temperature using a candy/deep-fat fry thermometer clipped to the side of the pan.
  7. Using a small ice cream scoop or a tablespoon, drop portions of the batter into the oil.
  8. Fry in 3 batches, each for about 2 minutes, turning occasionally, until golden brown. As the hush puppies are cooked, remove them from the oil using a slotted spoon.
  9. Transfer the cooked hush puppies to the prepared wire rack.
  10. Serve immediately while warm with a bowl of the dipping sauce.
  11. Tip: For do-ahead preparation, refrigerate the cooked hush puppies in an airtight container for up to 2 days. Reheat in a 450°F oven for about 10 minutes.