Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • 2 tablespoons unsalted butter, melted
  • ¼ cup (approximately ½ small) yellow onion, finely diced
  • Vegetable oil, for deep frying (about 4 cups/1 litre)

Instructions:

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper.
  2. In the same bowl, add the egg, buttermilk, melted butter, and diced onion. Stir until just combined. Do not overmix. (A few lumps are fine!)
  3. Pour vegetable oil into a deep pot or deep fryer. Heat over medium-high heat to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  4. Carefully drop spoonfuls of batter into the hot oil (I prefer using a small cookie scoop for uniformity). Work in batches to avoid overcrowding the pot.
  5. Fry the hush puppies for 3-4 minutes per side, or until golden brown and cooked through.
  6. Use a slotted spoon or spider to remove the hush puppies from the oil. Place them on a paper towel-lined plate to drain excess oil. Serve immediately.