Brenda Gantt’s Hush Puppy Recipe
Brenda Gantt’s hush puppies are a classic Southern staple made from cornmeal, flour, onions, and buttermilk. These deep-fried delights are the perfect pairing for seafood, barbecue, or any comfort meal. The secret? Thinly sliced onions give them an extra boost of flavor!
Ingredients
- 1 cup White Lily Cornmeal self-rising is best
- 1 tablespoon White Lily self-rising flour
- ½ onion thinly sliced into long, skinny strips
- Buttermilk enough to make a thick batter
- Oil for frying vegetable oil or peanut oil works well
Instructions
- In a mixing bowl, combine the cornmeal and flour. Slice your onion into long, thin strips and add them to the mix. The onion gives the hush puppies that extra punch of flavor and makes them look like fun little critters!
- Slowly add in your buttermilk, a little at a time, stirring as you go. You want the batter to be thick but not too runny. It should hold its shape when you scoop it, so it’s easy to drop into the hot oil.
- Heat your oil in a deep skillet or fryer over medium heat until it’s hot enough for frying. To test, drop a small bit of batter into the oil-if it sizzles and rises to the top, your oil is ready.
- Using two spoons, scoop out small portions of batter and gently drop them into the hot oil. Be sure not to overcrowd the pan. Fry them for about 2-3 minutes, turning them halfway through until they’re golden brown on all sides.
- Once the hush puppies are golden and crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil. Serve them hot and enjoy!
Video
Notes
If you have leftovers (which is rare because they’re so good!), store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
To reheat, pop them in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy.