These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.
Notes: For varying salt preferences, I've offered a range. I suggest starting with the less amount, taste the batter or fry one, and then add more if desired.
1 cup cornmeal
1/2 cup (2 1/2 ounces) all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 to 1 teaspoon salt (see note)
1/4 teaspoon cayenne
1 small onion, minced (about 1/4 cup)
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon (1/2 ounce) unsalted butter, melted
1 teaspoon hot sauce
2 tablespoons chopped scallions (optional)
Oil for frying
1/2 cup mayonnaise
1 teaspoon mustard
3/4 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon fresh juice from one lemon
1 to 2 teaspoons hot sauce
1 tablespoon chopped scallions
Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.
Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.
Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.
heavy duty pot
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 3g||12%|
|Total Sugars 8g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|