Hush Puppies
Ingredients
- 150 gCorn flour (sifted)
- 100 gWheat flour (all-purpose)
- 1 tbspWhite sugar
- 1 tspBaking powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcEgg (whole)
- 150 mlWhole milk
- 1 tbspLime juice (freshly squeezed)
- 1 pcOnion (very finely minced)
- 500 mlPeanut oil (for frying)
- 150 mlButtermilk (at room temperature)
Method
Golden nuggets with a crunchy crust and a soft heart smelling of warm corn. The onion adds a sweet note that perfectly balances the saltiness of the fry.
- 1
In a large bowl, mix the cornmeal, wheat flour, sugar, baking powder, salt, and pepper. The goal is to have an even distribution of powders before adding any moisture.
- 2
Whisk the egg with the whole milk and lime juice. Stir in the very finely minced onion. The citrus will slightly curdle the milk, mimicking the texture of traditional buttermilk.
- 3
Pour the liquids over the dry ingredients. Mix with a spatula just until the flour disappears. If you overwork the batter, it will become elastic and your hush puppies will be tough.
- 4
Heat the peanut oil to 180°C. Form small balls using two spoons and drop them into the oil. When they are deep brown and floating, drain them on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter, or the balls will be as hard as rock.
- Oil must be at 180°C; if it's too cold, they soak up the grease, if too hot, the center stays raw.
How long does this dish keep?
Consume immediately. Fried food doesn't wait, it loses its crispness.
