These are the perfect little side dish for any fish fry or bbq …
These have been one of my favorite little nibbles since I can remember.
As far as I’m concerned, they are a must with any fish fry and are a great idea to have copious amounts at any BBQ! I love my Hushpuppies to have that slightly sweetened cornmeal center with a hint of onion lovingly wrapped with that tasty crunchy, golden layer and these are most definitely all that.
When my grandparents use to visit, it was inevitable that we would all end up having dinner at either a local seafood restaurant or Captain D’s (yup, fancy – I know). My grandfather enjoyed his seafood and fish and he always made sure that I had plenty of hushpuppies. No matter where we would end up – fancy or not, it was always special because, of course, it was time with family (and there were plenty of hushpuppies).
So here’s to all those crazy family meals regardless of what was on the menu!
I think I could enjoy a large plate of these all on their own (carb-overloaded, yet well deserved – trust me). Now, it wouldn’t be often that I would want to indulge like that, just once in a blue moon, so don’t worry too much. 😉
You can pop these darlings straight or mix up a spicy dip, like a bit of Ranch dressing doused with Sriracha, my personal favorite. Hushpuppies are easy to prepare and versatile. If you wanted to jazz them up a bit more, you could add in a small handful of your favorite shredded cheese, like Colby Jack or Pepper Jack. I also love hushpuppies with fresh chopped jalepeno tossed in at the add onion stage! Nice.
- Oil (about 5 - 6 cups for a fryer or about 2 inches in a large deep pot)
- 1 1/2 cups Cornmeal
- 1/2 cup Self Rising Flour
- 1 Tbls Sugar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 small onion, diced
- 1/4 cup Yogurt
- 3/4 cup Buttermilk
- 1 Egg
- Preheat Oil to 350°F in deep fryer or large deep pot.
- In a large mixing bowl, mix together the Cornmeal, Flour, Sugar, Salt and Pepper.
- Add in Onion.
- Make a "well" in Cornmeal mixture and add in the Yogurt, Buttermilk and Egg, mixing until well blended.
- Carefully drop 1 heaping teaspoon of batter into 350°F hot oil. Do not over crowd and it's best if cooked in batches. Allow to fry until golden brown, about 2 - 3 minutes, then carefully remove and drain over paper towels and serve.
You can also add about 1/4 cup of your favorite shredded cheese or try adding in some finely chopped red chilies or jalapeno peppers.If you prefer you can use 1 cup of Buttermilk OR 1 cup Yogurt in place of the 1/4 cup of Yogurt plus 3/4 cup of Buttermilk.Can keep for up to 3 - 4 days in an airtight container and then warmed in the oven.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.