Sweet Onion Hush Puppies
These golden, crispy bites of cornmeal goodness are elevated with the natural sweetness of Vidalia onions, creating a perfect balance of savory and sweet flavors that will transport you straight to a Southern fish fry.
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Servings: 24 hush puppies
Calories: 210kcal
Equipment
- Deep heavy-bottomed pot or Dutch oven
- Cooking Thermometer
- Wire rack with paper towels
- Small ice cream scoop or spoons
- Slotted Spoon
Ingredients
Dry Ingredients
- 1½ cups yellow cornmeal fine ground
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper optional
Wet Ingredients
- 1 large sweet Vidalia onion finely diced (about 1 cup)
- 2 green onions thinly sliced (white and green parts)
- 1 large egg lightly beaten
- ¾ cup buttermilk
- 2 tablespoons butter melted
- 3-4 cups vegetable oil for frying
Instructions
- Set up your frying station with a deep, heavy-bottomed pot or Dutch oven. Fill with vegetable oil to a depth of 3 inches and attach a cooking thermometer. Begin heating oil to 350°F (175°C). Place paper towels on a wire rack for draining the hush puppies after frying.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper (if using).
- Pat the diced sweet onion with a paper towel to remove excess moisture. Fold the diced sweet onion and sliced green onions into the dry mixture until evenly distributed.
- In a separate bowl, combine the beaten egg, buttermilk, and melted butter, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick enough to hold its shape when scooped.
- Allow the batter to rest for 10 minutes. This brief resting period hydrates the cornmeal and allows flavors to meld. During this time, check that your oil has reached 350°F (175°C).
- Using a small ice cream scoop or two spoons, drop tablespoon-sized portions of batter into the hot oil. Work in batches of 5-6 hush puppies at a time to prevent overcrowding.
- Fry for 2-3 minutes, turning occasionally, until the hush puppies are golden brown on all sides and have floated to the top.
- Remove with a slotted spoon and place on the prepared paper towel-lined rack. While still hot, sprinkle with a touch of salt if desired.
Notes
- Buttermilk substitute: Replace with ¾ cup regular milk + 1 tablespoon white vinegar or lemon juice
- Vidalia onion substitute: Any sweet onion variety works (Walla Walla, Maui, or Texas Sweet)
- For a healthier option: Bake in a mini muffin tin at 400°F for 12-15 minutes or use an air fryer at 370°F for 8-10 minutes
- Hush puppies are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for up to 3 months
- Reheat in a 350°F oven for 5-7 minutes until crispy and hot
- Vidalia onion substitute: Any sweet onion variety works (Walla Walla, Maui, or Texas Sweet)
- For a healthier option: Bake in a mini muffin tin at 400°F for 12-15 minutes or use an air fryer at 370°F for 8-10 minutes
- Hush puppies are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for up to 3 months
- Reheat in a 350°F oven for 5-7 minutes until crispy and hot
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 390mg | Fiber: 2g | Sugar: 5g
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