Hush Puppies Recipe From the Loveless Cafe in Nashville
These irresistible fried balls of cornmeal batter are everyone's favorite Southern appetizer or side.
Ingredients
- 2 cups cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- ½ cup grated onion
- ¼ cup sliced green onion
- 1 large egg yolk
- 1 cup buttermilk
- 6 large egg whites
- canola oil, for frying
Directions
- In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
- Stir in onions.
- Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff.
- Gently fold beaten egg whites into cornmeal mixture.
- Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375°F on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.
- Transfer to a paper-towel-lined plate. Serve immediately.
