Eastern NC Hush Puppies
A simple side dish bursting with savory-sweet flavor, these Eastern NC Hush Puppies are an old southern staple. Pair them with seafood, BBQ, or any other meal you enjoy!
Servings: 10 servings
Equipment
Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 4 teaspoon baking powder
- 1 cup buttermilk
- ¼ cup water
- ¼ cup melted butter
- ¼ teaspoon hot sauce
- 1 medium yellow onion finely minced
- vegetable oil for frying
- butter for serving
Instructions
- Whisk together the cornmeal, flour, sugar, salt, and baking powder in a large bowl. Whisk together the buttermilk, water, butter, hot sauce, and onion in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and mix with a spoon or rubber spatula until well combined. Let the mixture rest for 10 minutes.
- Meanwhile, heat the oil to 375°F in a deep-fryer or deep skillet to at least 2 inches deep.
- Transfer the hushpuppy mixture to a piping bag fitted with a large round hole tip.
- Working in batches, pipe 2-inch lines of batter into the hot oil. Fry until golden brown, about 2-3 minutes. Transfer the hushpuppies to a paper towel-lined baking sheet or platter. Repeat the cooking process with any remaining batter.
- Serve immediately with butter, if desired.
Notes
- Sometimes, it’s easier to cut the lines of dough with a butter knife or food scissors into the oil.
- If desired, you can sprinkle the freshly cooked hushpuppies with additional salt.
- Traditionally, these hush puppies are served as a side with BBQ pork or seafood.
- I often use a food processor to get the onion into tiny pieces quickly.
Nutrition
Calories: 238kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 934mg | Potassium: 166mg | Fiber: 4g | Sugar: 5g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg
