Rose & Steve's Recipes

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=== Hush Puppies ===

**INGREDIENTS**

  * 1 1/2 cups fine- or medium-grind cornmeal
  * 1/2 cup all-purpose flour
  * 1 1/2 teaspoons kosher salt
  * 1 1/2 teaspoons baking powder
  * 1/2 teaspoon baking soda
  * 1/2 teaspoon granulated sugar (optional)
  * 1/2 small yellow onion
  * 1 large egg
  * 1 cup buttermilk
  * 4 cups peanut or vegetable oil, for deep frying

Salted butter, for serving

**PREPARATION**

  * Prepare plate for draining hush puppies. Line a large plate with a double layer of paper towels.
  * Combine the dry ingredients. Whisk 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon granulated sugar, if using, together in a large bowl. 
  * Prepare the wet ingredients and add to the dry. Grate 1/2 small yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add 1 large egg and 1 cup buttermilk. 
  * Mix and rest the batter. Stir until combined. Set aside for 15 minutes while the oil heats.
  * Heat the oil and prepare a plate for draining the hush puppies. Add enough peanut or vegetable oil to a Dutch oven for a depth of 1 1/2 inches (about 4 cups). Heat over medium-high heat to 365ºF. 
  * Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.
  * Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter.