Categories: Sides
Ingredients
- Hush Puppies:
- 1 cup fine stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt, plus 1/4 tsp, divided
- 1/8 tsp cayenne pepper
- 1/2 cup chopped corn kernels
- 2 tbsp. finely chopped scallions
- 1 large egg
- 3/4 cup buttermilk
- Dipping Sauce:
- 1/2 cup plain yogurt
- 1 tbsp. lemon juice
- 1 tbsp. chopped fresh dill
- 1 tbsp. finely chopped fresh parsley
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
Directions
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To prepare hush puppies: Fill a large pot with oil to a depth of 1 1/2 inches. Clip on a candy thermometer and heat over medium to 360.
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Meanwhile, whisk cornmeal, flour, baking powder, baking soda, 1/2 tsp salt and cayenne in a large bowl. Add corn and scallions; stir until evenly coated. Whisk egg and buttermilk in a medium bowl until well blended. Add the buttermilk mixture to the cornmeal mixture and gently mix just until moistened.
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Using wet hands, form the dough into 24 balls, about 1 tbsp. each. Coat 2 metal spoons with cooking spray and use them to carefully lower 8 balls into the hot oil. Fry until golden brown, 1 to 2 minutes. Transfer to a paper-towel-lined plate and immediately sprinkle with some of the remaining 1/4 tsp salt. Return the oil to 360 and repeat with the remaining dough in 2 more batches.
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To prepare dipping sauce: Combine yogurt, lemon juice, dill, parsley, salt and pepper in a small bowl. Serve with the hot hush puppies.