Hush Puppies

Grated onion worked into a cornmeal batter is the classic fish-fry hush puppy, dropped by the spoonful into hot oil until it puffs and turns deep gold. The outside stays craggy and crunchy while the center bakes soft and sweet from the onion.

Ingredients

• 1 1/2 cups stone-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 small yellow onion, finely grated (about 1/3 cup)
• 1 large egg
• 3/4 cup buttermilk
• 2 quarts peanut oil, for frying

Instructions

1. Pour the peanut oil into a heavy pot to a depth of about 2 inches and heat over medium to 350 degrees.
2. Whisk the cornmeal, flour, sugar, baking powder, salt, and black pepper together in a bowl.
3. In a second bowl, beat the egg and buttermilk, then stir in the grated onion along with any onion juice.
4. Pour the wet ingredients into the dry and stir just until combined into a thick batter. Let it rest 5 minutes so the cornmeal hydrates and the batter thickens.
5. Drop rounded tablespoons of batter into the oil, a few at a time so the temperature holds near 350 degrees. Fry 3 to 4 minutes, turning once, until deep golden brown all over.
6. Lift the hush puppies out with a slotted spoon and drain on a wire rack. Salt them lightly while hot and serve right away.

Tips

• Use two spoons to shape and release the batter. A rounded tablespoon gives you puppies that cook through before the outside burns.
• Fry one test puppy first. If it browns before the center sets, drop the oil to about 340 degrees.