These Southern Hush Puppies are crispy on the outside and soft and tender in the center. They are easy to prepare and quick to assemble. They can be mixed and ready for the fryer in less than ten minutes.
- 1 cup cornmeal
- 1 cup All purpose flour
- 1 tbsp Sugar
- ½ teaspoon Baking soda
- ½ teaspoon baking powder
- ¼ teaspoons Cajun or Creole seasoning
- ¼ teaspoons Sea salt
- ½ cups Milk
- ½ tablespoon White vinegar
- 2 tablespoons Vegetable oil
- 1 Egg
- 3 tablespoons grated onion
- Oil for frying (canola, vegetable or peanut)
Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning and salt.
In another medium bowl, add your milk and vinegar; let stand 5 minutes. Whisk vegetable oil, egg and onion. Add wet ingredients to dry ingredients; mix until incorporated.
Heat the oil to 365 degrees. Using two small spoons; pour a heaped dollop onto one spoon and gently push it down with the second spoon. Fry for 3-5 minutes or until golden brown. Drain on paper towels. Serve quickly.
White and yellow cornmeal is good for making quiet puppies. White corn flour is slightly sweeter.
Add the full 2 tablespoons of sugar if you like your puppies quite sweet.