The tender, crispy, golden deliciousness of hush puppies has a long and mysterious history. Some outlandish legends claim that French nuns brought the deep-fried cornmeal batter to the South, while others say it was a staple during the Civil War for hungry soldiers.
A thriftier origin story contends that the extra cornmeal batter used for frying up catfish was used to make these scrumptious treats.
No matter which side of the issue you happen to fall on, there’s no arguing with the mouthwatering taste of fried buttermilk and cornmeal batter fresh from the stove.
They’re fast to whip up, too. Mama Smith over at All Recipes includes the full flavor of green onions and corn in her recipe for a full-bodied hush puppy.
- 1 quart of vegetable oil for frying
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs, room temperature
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup minced green onions
- 1/2 cup corn
- Heat the quart of vegetable oil to 365 degrees F in a large saucepan.
- Mix the buttermilk, vegetable oil and eggs in a large bowl until combined.
- Mix together the cornmeal, flour, sugar, baking soda and salt in another bowl until combined.
- Add in the wet ingredients to the dry ingredients. Then add in the minced green onions and the corn. Stir until well combined
- Drop tablespoon-sized balls of batter into the hot oil and fry for around 8 minutes until they are golden and crispy.
- Drain on paper towels or in a brown paper bag and serve immediately.