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Golden Sweet Hush Puppies

Enjoy crispy, golden sweet hush puppies with a hint of cayenne pepper. Fried to perfection, these scrumptious bites will be a hit at any gathering.
2
15 min
TOTAL TIME
287
CALORIES
$0.43
PER SERVING
Golden Sweet Hush Puppies
Ingredients
10 INGREDIENTS
6 SERVINGS
All-purpose Flour
1/2 cup all-purpose flour
Yellow Cornmeal
1 1/2 cups yellow cornmeal
Granulated Sugar
1/4 cup granulated sugar
Baking Powder
2 tsp baking powder
Salt
1/2 tsp salt
Cayenne Pepper
1/8 tsp cayenne pepper
Onion
1 small onion
finely chopped
Egg
1 large egg
lightly beaten
Vegetable Oil
vegetable oil
for frying
Milk
1 cup milk
Directions
7 STEPS
5 min
PREP TIME
10 min
COOK TIME
15 min
TOTAL TIME
1
In a medium bowl, combine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper.
2
Add milk, finely chopped onion, and lightly beaten egg to the dry ingredients, and gently mix until everything is well incorporated.
3
Pour about 2 inches of vegetable oil into a Dutch oven, large pot or deep pan. Heat the oil to 375°F.
4
Using a rounded teaspoon, carefully drop dough balls into the hot oil, and fry for 2-3 minutes or until golden on all sides. Adjust the heat as needed to maintain 375°F during frying.
5
Fry hush puppies in batches without overcrowding the pan, ensuring the oil temperature stays consistent.
6
Using a slotted spoon, transfer the hush puppies to a plate lined with paper towels to absorb the excess oil.
7
Serve warm and enjoy.
Health Info
Macros
52g
CARBS
5g
FAT
6g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why are my Hush Puppies turning out dense and heavy?
Should the batter be thick or thin for Hush Puppies?
How can I prevent the Hush Puppies from being greasy?
How do I know when the Hush Puppies are done?
Why are my Hush Puppies falling apart in the oil?
What can I use to evenly scoop the Hush Puppy batter?
Can I bake Hush Puppies instead of frying?
Can I flavor the batter with additives?
Should I use yellow or white cornmeal?
Can I use a buttermilk substitute in the recipe?