Mohamed Shili This delicious hush puppy recipe by Joanna Gaines is the perfect quick and easy side dish for any meal. Crispy on the outside, fluffy on the inside, these golden bites are packed with flavor from a hint of cayenne and sweet onions. Made with simple pantry ingredients, it’s a versatile treat everyone will love!
Recipe Ingredients:
- 1 cup (138g) cornmeal
- 1/2 cup (71g) all-purpose flour scooped & leveled
- 2 Tablespoons (25g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 large egg lightly beaten
- 3/4 cup (169g) buttermilk
- 1/2 small onion grated (about ¼ to ⅓ cup)
- Peanut or vegetable oil for frying
How To Make Hush Puppy Recipe?
- Prepare the dry ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper. Mix well.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg and buttermilk. Add the grated onion along with its juices and mix thoroughly.
- Combine wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
- Heat the oil: In a large cast-iron skillet or Dutch oven, heat 2 inches of oil to 190°C / 375°F using a digital thermometer to monitor the temperature.
- Fry the hush puppies: Use two spoons to scoop and drop tablespoon-sized portions of batter into the hot oil. Work in batches to avoid overcrowding. Fry for 2–3 minutes, turning halfway through, until golden brown.
- Drain and serve: Remove hush puppies from the oil using a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels. Serve warm and enjoy!
Recipe Tips:
- Keep the oil at the right temperature: Use a thermometer to keep the oil at 190°C / 375°F. If it’s too hot, the hush puppies will burn outside and stay raw inside; too cool, and they’ll absorb excess oil.
- Don’t overcrowd the pan: Fry in small batches to ensure even cooking and maintain the oil temperature.
- Use freshly grated onion: Grate the onion with its juices to add moisture and flavor to the batter for softer, tastier hush puppies.
- Test the batter first: Fry a small spoonful to check the flavor and texture before frying a whole batch. You can adjust seasoning if needed.
- Drain properly: Use a wire rack over paper towels to drain the hush puppies so they stay crispy and don’t get soggy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover hush puppies cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the hush puppies completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Preheat the air fryer to 175°C / 350°F. Place the hush puppies in a single layer and heat for 3–5 minutes to restore their crisp texture.
Nutrition Facts
- Calories: 74
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 10mg
- Sodium: 147mg
- Potassium: 32mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.6g
- Sugars: 0.5g
- Protein: 1.7g
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Joanna Gaines Hush Puppy Recipe
Description
This delicious hush puppy recipe by Joanna Gaines is the perfect quick and easy side dish for any meal. Crispy on the outside, fluffy on the inside, these golden bites are packed with flavor from a hint of cayenne and sweet onions. Made with simple pantry ingredients, it’s a versatile treat everyone will love!
Ingredients
Instructions
- Prepare the dry ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper. Mix well.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg and buttermilk. Add the grated onion along with its juices and mix thoroughly.
- Combine wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
- Heat the oil: In a large cast-iron skillet or Dutch oven, heat 2 inches of oil to 190°C / 375°F using a digital thermometer to monitor the temperature.
- Fry the hush puppies: Use two spoons to scoop and drop tablespoon-sized portions of batter into the hot oil. Work in batches to avoid overcrowding. Fry for 2–3 minutes, turning halfway through, until golden brown.
- Drain and serve: Remove hush puppies from the oil using a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels. Serve warm and enjoy!
Notes
- Keep the oil at the right temperature: Use a thermometer to keep the oil at 190°C / 375°F. If it’s too hot, the hush puppies will burn outside and stay raw inside; too cool, and they’ll absorb excess oil.
- Don’t overcrowd the pan: Fry in small batches to ensure even cooking and maintain the oil temperature.
- Use freshly grated onion: Grate the onion with its juices to add moisture and flavor to the batter for softer, tastier hush puppies.
- Test the batter first: Fry a small spoonful to check the flavor and texture before frying a whole batch. You can adjust seasoning if needed.
- Drain properly: Use a wire rack over paper towels to drain the hush puppies so they stay crispy and don’t get soggy.
Joanna Gaines Hush Puppy Recipe
