Categories: Sides
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup fine-grind cornmeal
- 2 tsp sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 4 tbsp chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 1/2 small onion, finely chopped
- 1 jalapeno, seeded, finely chopped
- Vegetable oil (for frying, about 6 cups)
- Buxton Hall Tartar Sauce (see recipe), for serving
Directions
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Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal.
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Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeno and mix gently just to evenly disperse.
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Pour oil into a large heavy sauce pan to come halfway up sides and fit with thermometer. Heat oil over medium-high until temp reaches 350. Using a 1 oz. scoop or a tbsp and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a slotted spoon and adjusting heat to maintain temp, until hush puppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
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Serve warm hush puppies with tartar sauce alongside for dipping.