Ingredients
Scale
- 1 ½ cups medium-grind cornmeal
- ½ cup all-purpose flour, spooned and leveled
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sugar
- 1 cup full-fat buttermilk
- 1 large egg
- 2 scallions, thinly sliced
- 1 (4-ounce) can mild hatch chiles, drained and chopped
- 6 cups canola oil (for frying)
- Flaky sea salt, for garnish
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- In a separate bowl, whisk the buttermilk and egg until combined.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the hush puppies dense.
- Fold in the chopped hatch chiles and sliced scallions until evenly distributed.
Step 2: Heat the Oil
- In a large, heavy-bottomed pot or Dutch oven, heat the canola oil to 350°F (175°C). Use a deep-fry thermometer to ensure the oil reaches and maintains this temperature.
- If you don’t have a thermometer, test the oil by dropping a small amount of batter into the pot. If it sizzles and rises to the surface within a few seconds, the oil is ready.
Step 3: Fry the Hush Puppies
- Using a small cookie scoop or two spoons, drop heaping tablespoon-sized portions of batter into the hot oil. Do not overcrowd the pot, as this can lower the oil temperature.
- Fry for 2 to 3 minutes per side, turning them occasionally with a slotted spoon or tongs. They should turn a deep golden brown.
- Remove the hush puppies and drain them on a wire rack or a paper towel-lined plate.
- While still warm, sprinkle with flaky sea salt for added flavor.
Notes
How to Keep Hush Puppies Light and Crisp
- Do Not Overmix: Stir the batter just until the ingredients are combined to keep the texture light and airy.
- Maintain Oil Temperature: If the oil is too cold, the hush puppies will absorb too much oil and become greasy. If it’s too hot, they may brown too quickly on the outside while remaining raw inside.
- Drain Properly: Use a wire rack instead of paper towels for draining to help keep them crisp.
Troubleshooting Common Mistakes
- Hush Puppies Are Too Dense: The batter may have been overmixed, or the baking powder may not be fresh.
- Greasy Hush Puppies: The oil was too cold when frying, causing them to absorb too much oil.
- Undercooked Centers: The oil temperature was too high, causing the outside to cook faster than the inside. Lower the heat slightly and fry for a bit longer.
Alternative Cooking Methods
If you prefer a lighter version, hush puppies can be baked in an air fryer.
- Air Fryer Method:
- Preheat the air fryer to 375°F (190°C).
- Spray the basket with cooking oil and place small spoonfuls of batter inside.
- Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes