Buttermilk Hush Puppies

Recipe View In a deep fryer or large, heavy-bottomed saucepan, heat 1 quart of vegetable oil to 365°F (185°C). Use a thermometer to ensure accurate temperature. (Prep time: 5 minutes)

Recipe View Preheat oven to 200°F (95°C) to keep the hush puppies warm after frying. (Prep time: 2 minutes)

Recipe View In a medium bowl, whisk together buttermilk, eggs, and 1/4 cup vegetable oil until well combined. (Prep time: 3 minutes)

Recipe View In a separate large bowl, whisk together cornmeal, flour, sugar, baking soda, and salt. Add the buttermilk mixture, green onions, and minced onion. Gently fold until just combined. Be careful not to overmix, as this can result in tough hush puppies. (Prep time: 7 minutes)

Recipe View Carefully drop batter by tablespoonfuls into the hot oil, working in batches of 6-8 to avoid overcrowding the fryer. Fry for 6-10 minutes, turning occasionally, until golden brown and cooked through. (Cook time: 6-10 minutes per batch)

Recipe View Using a slotted spoon or spider, transfer the fried hush puppies to a brown paper bag or a wire rack lined with paper towels to drain excess oil. (Prep time: 2 minutes per batch)

Recipe View Transfer the drained hush puppies to a baking sheet and keep them warm in the preheated oven until ready to serve. (Prep time: 2 minutes)