Buttermilk Hush Puppies

Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!

Original recipe makes 8 servings

Ingredients

1 quart vegetable oil for frying, or as needed
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, room temperature
1 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup minced onion
4 green onions, minced

PREP

15 mins
COOK

10 mins
READY IN

25 mins

Directions

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
Preheat oven to 200 degrees F (95 degrees C).
Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.