Creole Sweet Onion Hush Puppies

Updated at: Thu, 17 Aug 2023 08:48:37 GMT

Step 1

1. Add about 3 inches of oil to the bottom of heavy bottom dutch oven or deep skillet - being sure the oil doesn't come more than halfway up the side of the vessel. Heat to 350°F. While the oil is heating, combine the onion, cornmeal, flour, sugar, and salt together in a medium bowl. 2. In a small bowl, whisk the egg into the buttermilk. Add to the dry mixture and stir until just combined. Allow the batter to rest for about 5 minutes. 3. Drop batter by heaping tablespoonsful carefully into the hot oil and fry for 5 to 6 minutes, turning over once, or until golden brown and cooked through. Drain on a wire rack over paper towels. Working in batches, being sure not to cook too many at one time as the oil temp will drop and the hush puppies will end up greasy. Be sure to adjust the heat to keep the oil at about 350°F. * Maintaining the correct oil temperature is super important here. A fry thermometer comes in super handy. I try to fry mine between 350°F and 360°F. This allows the outside to get golden brown and the inside to get cooked through. If the temperature is too high, it will cause the outside to get too dark and the inside won’t cook through all the way. If it’s too low, it can make for soggy or greasy hush puppies.

Step 2

Just as when making cornbread, you don’t want to over-stir the batter. Just get it all combined and then stop stirring.

Step 3

Giving the batter a little time to rest allows the leavening to start working which makes for lighter, fluffier hushpuppies. Just don’t stir it again after the rest. Just scoop it out and gently drop it into the oil.

Step 4

A 1 1/2 tablespoon cookie scoop or disher works great for keeping your hushpuppies of similar size and make getting them into the oil a little easier.

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