Southern Hush Puppies with Remoulade

Quick facts

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/4 tsp cayenne
• 1/3 cup finely minced onion
• 1 large egg
• 3/4 cup buttermilk
• Neutral oil for frying
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp pickle relish
• 1 tsp lemon juice
• 1/2 tsp paprika

Step-by-step method

1. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne.

2. Stir in onion, egg and buttermilk until just combined. Rest 5 minutes.

3. Heat 2 inches of oil to 350°F.

4. Drop rounded tablespoons of batter into oil and fry 2–3 minutes, turning, until deep golden.

5. Drain on a rack and season lightly with salt.

6. Mix mayonnaise, Dijon, relish, lemon juice and paprika for the remoulade and serve alongside.

Tips for the best result

• Do not overmix the batter.
• Keep hush puppies small so the centers cook through.
• A rack keeps the crust crisper than paper towels.

Storage and reheating

Refrigerate up to 3 days. Reheat at 375°F for 8–10 minutes.

Approximate nutrition per serving

Approximately 280 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.