Southern Style Hushpuppies

Hushpuppies are a Southern staple. My mom would whip up a batch of hushpuppies to compliment just about any dinner. There are so many types of cornbread that are popular in the South but hushpuppies are my favorite. If you are not familiar with hushpuppies, they are small, savory, deep fried round balls made from a cornmeal-based batter and they are delicious. They are frequently served as a side dish with seafood, BBQ and any Southern dish that you can think of.

You only need a few ingredients and some peanut oil for frying and you will have the fluffiest ball of deliciousness that you ever tasted. I use peanut oil when I fry food because it gives my food an amazing color. Peanut oil is a great frying agent due to its neutral taste and ability to reach high temperatures without smoking, allowing the fried foods to pick up less oil without compromising crispiness or flavor. This recipe makes about 24 hushpuppies so double the recipe if you are making them for a large crowd. I hope you enjoy them as much I do!

2 cups of self rising cornmeal

2 tablespoons of self rising flour

2 eggs, slightly beaten

1 cup of buttermilk or 1 cup of whole milk mixed with 1 tablespoon of white vinegar

2 teaspoons of sugar

1 teaspoon of salt

1 onion, grated

Peanut oil for Frying

1. In medium bowl, mix cornmeal, flour, sugar, salt and onion. Add buttermilk and eggs; stir well.

2. In a deep fryer or in a medium heavy saucepan, heat oil to 375 degrees. Drop batter by teaspoons into hot oil. Cook 3-4 minutes, turning once until golden brown. Drain on paper towels. Serve hot.