Hush Puppies with Spicy Dipping Sauce
Total Time
25 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
4.65 out of 5 stars
(14)
Ingredients
24 servings
- ¾ cup (117 g) cornmeal
- ½ cup (60 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¾ cup (180 ml) buttermilk
- 2 eggs
- ¼ cup (40 g) minced yellow onion
- 2 quarts (1.89 l) peanut or vegetable oil, for frying
- ⅓ cup (79 g) sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
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Preparation
Chef’s notes
Equipment Recommendations:
Small cookie scoop (for perfect, even-sized hush puppies) / Cast iron skillet / Dutch oven / Thermometer
Oil:
While peanut oil or vegetable oil is recommended, you can use other oils with a high smoke point – corn, soybean, safflower, canola, cottonseed, or sunflower.
Mix-Ins:
If you want to stir in some extra flavor, you can toss in frozen or canned whole corn kernels, chopped jalapeno, chopped bacon, a little shredded cheese, etc.
To Bake:
While it is highly encouraged to fry these for maximized flavor and texture, you can bake them in a mini muffin tin at 450 degrees for 7 to 10 minutes.
Make-Ahead:
You can mix together the batter up to 1 hour before frying the hush puppies.
Storing:
Leftover hush puppies should be stored in a paper towel-lined airtight container in the refrigerator for up to 3 days.
Freezing:
Once made, cool completely, then place on a baking sheet in the freezer until solid, 1 to 2 hours. Transfer them to a paper towel-lined zip-to freezer bag and freeze for up to 3 months.
Reheating:
Hush puppies are best eaten soon after being made but can be reheated in a 400-degree oven for about 5 minutes. If using frozen, microwave for about 1 minute to thaw before reheating in the oven.
Recipe from Cook’s Country, August/September 2009