Welcome to the world of Smokin’ and Grillin’ with AB, where we turn ordinary recipes into extraordinary culinary experiences. Today, we’re diving into the heart of Southern cuisine with a mouthwatering recipe for Smokin’ Southern Hush Puppies. Get ready for a flavor-packed journey that combines the rich traditions of the South with the smokin’ magic of grilling.
- Oil for frying
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons cold butter, cut into small cubes
- Tartar sauce for serving
Preparing for the Smoke Show:
Before we unleash the smokin’ flavors, it’s essential to prepare our cooking space. Ensure your oil is hot and ready, reaching a sizzling 350°F (175°C). This sets the stage for the perfect crispiness without absorbing excess oil.
Mixing and Mingling – Creating the Batter:
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and black pepper. Whisk them together like a symphony, creating the base melody for our Southern masterpiece.
In a separate bowl, beat the egg and then introduce the buttermilk. This dynamic duo brings the wet elements that will marry seamlessly with our dry ingredients. Gently fold the wet into the dry, being cautious not to overmix. A few lumps are our secret weapon for texture.
The Butter Surprise:
Here comes the twist – fold in those cold butter cubes. These little nuggets will melt during frying, creating pockets of richness that will surprise and delight your taste buds. It’s the Smokin’ and Grillin’ way – always keeping things interesting.
Into the Fire – Frying the Hush Puppies:
Using a spoon or a small ice cream scoop, drop dollops of batter into the hot oil. Fry them in batches, ensuring each hush puppy gets its moment to shine. Two to three minutes is all it takes for them to turn a glorious golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels, allowing any excess oil to bid adieu.
Presentation Is Key:
As any true Smokin’ and Grillin’ aficionado knows, presentation is key. Arrange your Smokin’ Southern Hush Puppies on a serving platter, creating a visual feast that’ll make mouths water.
Tartar Sauce Tango:
No Southern Hush Puppy is complete without its dance partner – tartar sauce. Serve it up on the side, ready to tango with each crispy bite. The tangy kick of the tartar sauce complements the savory goodness of the hush puppies, creating a culinary symphony that’ll have your taste buds singing
Take your Smokin’ Southern Hush Puppies to the next level by pairing them with your favorite grilled or smoked dishes. Whether it’s ribs, chicken, or brisket, these hush puppies are the perfect sidekick for a smokin’ good time.
Southern Hush Puppies
Heat the frying oil in a deep fryer or large, deep skillet to 350°F (175°C).
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and black pepper.
In a separate bowl, beat the egg and then add the buttermilk. Mix well. >brbr<
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
Fold in the cold butter cubes, distributing them evenly throughout the batter. The cold butter will create pockets of flavor and a rich texture.
Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding, ensuring the hush puppies cook evenly.
Fry the hush puppies for 2-3 minutes or until they are golden brown, turning them occasionally for even cooking.
Once cooked, use a slotted spoon to transfer the hush puppies to a plate lined with paper towels to absorb excess oil.
Serve the Smokin’ Southern Hush Puppies warm with a side of tartar sauce for dipping.
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