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cracker barrel hush puppies recipe

Hush Puppies Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp finely minced yellow onion
  • Vegetable oil for frying

Method
 

  1. Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt, and onion powder together in a large bowl. Add the buttermilk, egg, and minced onion and stir just until combined, about 20 strokes. Rest the batter for 5 minutes.
  2. Pour vegetable oil into a heavy pot to 2 inches deep and heat over medium-high until it reaches 365°F (185°C), about 5 to 7 minutes.
  3. Drop rounded tablespoons of batter into the oil in batches of 5 to 6. Fry for 2 to 3 minutes per batch, turning occasionally, until deep golden brown all over. Return the oil to 365°F (185°C) between batches.
  4. Remove with a slotted spoon, drain on paper towels for 1 minute, then transfer to a wire rack. Pile onto a serving plate, add a pinch of flaky salt, and serve immediately.

Notes

These are best eaten within 10 minutes of frying while the crust is still crisp. If you're cooking for a crowd, a 200°F (95°C) oven with the hush puppies on a wire rack buys you about 15 minutes without much loss of texture. The batter thickens as it sits, which is normal and actually helpful for scooping.