Hush Puppies

on
Yield: 6 servings

Ingredients

  • Dipping Sauce
    • 1 cup sour cream
    • 6 tbsp mayonnaise
    • 3 tbsp Sriracha
  • Hush Puppies
    • Dry ingredients
      • 3/4 cup flour
      • 3/4 cup cornmeal
      • 1 tbsp sugar
      • 1 1/2 tsp baking powder
      • 2 tsp salt
      • 1/2 tsp garlic powder
      • 1/2 tsp onion powder
      • 1/2 tsp paprika
      • 1/4 tsp black pepper
    • 4 tbsp cold butter, cubed
    • 1 egg
    • 1 cup buttermilk
    • Oil, for frying

Directions

  1. For the dipping sauce, mix all three ingredients together.  Refrigerate until ready to serve.
  2. For the hush puppies, whisk together the dry ingredients in a mixing bowl.
  3. Cut the butter into the dry ingredients like you're making a pie crust.
  4. Add the egg and buttermilk.  Whisk together until the flour is fully hydrated.  It should be thick.
  5. Heat oil in a cast iron skillet to 350°F.
  6. Drop tablespoonfuls of batter into the oil and fry until brown, flipping once halfway through.  When golden brown, remove from the oil and let stand on a plate lined with a paper towel.
    • Fry in batches of 4-8 at a time to avoid the oil temperature dropping.
  7. Serve the hush puppies warm with the dipping sauce.

Comments

Post a Comment