Homemade Crispy Hush Puppies (Printer-Friendly Version)

Crunchy, fluffy cornmeal bites with a golden crust and kicks of spice—perfect for sharing at gatherings.

# Ingredients Needed:

→ Dry Ingredients

01 - 1 1/2 cups yellow cornmeal, preferably stone-ground
02 - 1/2 cup all-purpose flour
03 - 1/4 cup granulated white sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
09 - 1/8 teaspoon cayenne pepper

→ Wet Ingredients

10 - 1 cup whole milk, at room temperature
11 - 1 large egg, at room temperature

→ For Frying

12 - Vegetable oil, for deep frying (such as canola or peanut oil)

# Step-by-Step Directions:

01 - In a medium mixing bowl, sift together yellow cornmeal, all-purpose flour, sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne pepper, ensuring even distribution of leavening and seasoning.
02 - Add whole milk and crack in the egg. Gently fold the mixture with a spatula just until the batter is combined and slightly lumpy, taking care not to overmix.
03 - Fill a heavy-bottomed deep pot with approximately 2 inches of vegetable oil. Heat the oil to 375 degrees Fahrenheit, using a deep-fry thermometer to monitor temperature precisely.
04 - Using a small cookie scoop or spoon, carefully drop scoops of batter into the hot oil. Fry in small batches for 3 to 4 minutes, turning occasionally, until hush puppies are crisp and golden brown.
05 - Lift the fried hush puppies out using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. If working in batches, keep finished hush puppies warm in a low oven set to 200 degrees Fahrenheit until ready to serve.

# Helpful Hints:

01 - Maintain oil temperature at 375°F for optimal crispness; overcrowding the pot lowers oil heat and causes soggy results.
02 - Allowing the batter to rest for several minutes enhances cornmeal hydration and fluffier texture.
03 - Store leftovers in an airtight container in the refrigerator for up to two days, or freeze individually then bag for longer storage. Reheat in a 350°F oven for best texture.