Ingredients:

  • 1 cup (125g) all-purpose flour, unbleached
  • 1 cup (160g) yellow cornmeal, stone-ground if possible
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon black pepper, freshly ground
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil, plus more for frying
  • 1/4 cup (approximately 1/2 medium) yellow onion, finely chopped
  • 1 jalapeño pepper, seeded and finely minced (optional, for a kick)
  • 6 cups Vegetable oil

Instructions:

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda, and pepper.
  2. In a separate bowl, whisk together the egg, buttermilk, and 1/4 cup vegetable oil.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. It should be a thick but pourable batter.
  4. Gently fold in the chopped onion and jalapeño (if using).
  5. Heat at least 3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Maintain this temperature.
  6. Drop spoonfuls (about 1 tablespoon each) of batter into the hot oil, being careful not to overcrowd the pot. For making hush puppies, maintain the correct frying temperature.
  7. Fry for 3-4 minutes per side, or until golden brown and cooked through. They should float to the top.
  8. Use a slotted spoon or spider to remove the hush puppies from the oil and place them on paper towels to drain excess oil.
  9. Serve hot and enjoy!