Homemade hushpuppies are a pretty easy side dish to create.
Course: Appetizer, Side Dish
Keyword: cornmeal, fried, garlic powder, hushpuppies, Old Bay, onion powder, seafood seasoning, yellow onion
Ingredients
1cupyellow cornmeal
1cupflour
1/3cupsugar
1tablespoonbaking powder
1/2teaspoonbaking soda
2teaspoonsseafood seasoningI used Old Bay
1teaspoonsalt
3teaspoonsgarlic powder
1teaspoononion powder
1large egg
1cupbuttermilkor regular milk with a splash of vinegar
1yellow onionminced
4 to 6cupscanola or vegetable oil
Instructions
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, seafood seasoning, salt, garlic powder and onion powder and stir until everything is well combined.
In a small bowl, beat the egg with the buttermilk, and then add the mixture to the larger bowl, mixing until all of the dry ingredients are evenly moistened.
Fold in the minced onion, and then set the mixture aside.
In a stock pot, heat the oil over medium-high heat to 350 degrees. (You'll want to put enough oil in the pot to make it a couple inches deep.) Using a two-inch ice cream scoop or a large spoon, carefully drop the batter into the hot oil. (I was able to do about five hushpuppies at a time in my pot.) As the hushpuppies cook, slide a slotted spoon underneath them to make sure they're not sticking to the bottom.
Let them fry, turning them to let them evenly brown, for about four minutes or until your hushpuppies have reached your desired color.
Carefully remove them with a slotted spoon and place them on a paper-towel-lined plate. Sprinkle them with a little more seafood seasoning, if desired.
Wait until the oil is back to 350 degrees, and repeat until you have used all of the batter.