Hush puppies

hush_puppies

When it comes to Southern cuisine, there are a few dishes that are absolute staples. From fried chicken tocollard greensto sweet tea, these dishes have become symbols of Southern hospitality, and their popularity extends beyond the region. However, there is one dish that is often overlooked but absolutely essential to any true Southern spread - hush puppies.

For those who are not familiar with hush puppies, they are small, deep-fried balls of cornmeal dough that are a staple in Southern cuisine. They are typically served as a side dish, often alongside seafood such asfried catfishor shrimp. However, hush puppies are also delicious on their own, and can be enjoyed as a snack or appetizer.

Despite their ubiquity in Southern cuisine, the origins of hush puppies are somewhat murky. Some sources claim that the dish was originally created by African American slaves who were cooking for their masters. The story goes that the slaves would mix cornmeal and other ingredients together and then fry them up in order to keep their dogs from barking and alerting their masters to their presence. The slaves would then toss the delicious fried dough to the dogs to keep them quiet - hence the name “hush puppies”.

While the origins of the dish may be disputed, there is no denying the fact that hush puppies have become a beloved part of Southern cuisine. There are countless different recipes for hush puppies, each with their own unique twist on the classic dish. However, the basic ingredients remain the same - cornmeal, flour, eggs, milk, and seasonings.

One of the keys to making perfect hush puppies is getting the texture just right. The dough should be thick enough to hold its shape and not fall apart in the oil, but not so thick that it is heavy and dense. The key to achieving this perfect texture is to gradually add the wet ingredients to the dry mixture, making sure to stir the dough thoroughly after each addition.

Another important element of a good hush puppy recipe is the seasoning. While some recipes keep it simple with just salt and pepper, others add in garlic powder, onion powder, or even cayenne pepper for a little extra kick. Additionally, many Southern cooks like to add chopped onions or jalapeños to their hush puppies for added flavor.

Once the dough is mixed and seasoned, it is time to fry them up. The trick to getting perfectly crispy, delicious hush puppies is to make sure the oil is hot enough before adding them to the pan. If the oil is not hot enough, the hush puppies will come out greasy and soggy. However, if the oil is too hot, the hush puppies may cook too quickly on the outside while remaining raw on the inside.

With a little bit of practice and patience, anyone can learn to make delicious Southern hush puppies. Whether you are serving them alongside a seafood platter or simply enjoying them as a snack on a lazy Sunday afternoon, hush puppies are a classic Southern dish that are sure to please. So grab your cornmeal, fire up the oil, and get ready to enjoy one of the South’s most iconic foods.

Ingredients:

  • 1 1/2 cups of cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 large onion, finely chopped
  • 1/2 cup buttermilk
  • 1 large egg
  • Vegetable oil, for frying

Instructions:

  1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and cayenne pepper.
  2. Stir in the chopped onion.
  3. In a separate smaller mixing bowl, whisk together the buttermilk and egg.
  4. Add the buttermilk mixture to the dry ingredients, and stir well to combine.
  5. Using a cookie scoop or spoon, form the mixture into small balls about 1 inch in diameter.
  6. Heat about 2 inches of oil in a large skillet over medium-high heat until hot.
  7. Fry the hush puppies in batches, turning occasionally, until they are deep golden brown on all sides, about 3-4 minutes per batch.
  8. Use a slotted spoon to transfer the hush puppies to paper towels to drain.
  9. Serve immediately while still hot, with a side of barbecue sauce, ranch dressing, or honey mustard for dipping. Enjoy!