Oooooh hush puppies. I love hush puppies. If I'm out to eat at a bbq place and I see them on the menu, I'll order them, without question. So I started thinking... they can't be that difficult to make, right? Well, as it turns out, they're not! Adapted from this recipe, these hush puppies are pretty sweet so if you like yours more bread-y, I recommend cutting down the sugar a bit. Also, if you've never had hush puppies, I should warn you that they are deep fried. In other words, these clearly aren't a healthy snack, but they sure are delicious.
- 2 eggs, beaten
- 1/2 cup granulated sugar
- 1/2 an onion
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 1 quart oil for frying (I used vegetable oil)
Start by chopping your onion. I only used half but that's because I'm not a huge onion fan. You could definitely use the whole thing.
Combine the eggs, the sugar, and the chopped onion.
Now add the flour and the cornmeal.
Heat the oil until it's about 350-365 degrees. I didn't have a thermometer so I had to play around with the temperature and practice with tiny pieces of batter. At first, it was way too hot and cooked the outside but left the inside raw. Once the oil cooled down I was able to cook larger hush puppies all the way through. Also, I'm going to be honest, I don't have a photo of this part because it was one of my first times deep frying anything and I was freaking out! That hot oil can be scary!
As you can see, I finally got the temperature right and managed to fry these babies to perfection! In my opinion, they're best served hot with a little honey. Talk about the perfect pulled pork side dish!