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45 minutes 20 hushpuppies Print RecipeEmail Recipe


1⁄2cupcorn flour
1tablespoonbaking powder
1⁄2teaspoongarlic powder
1 egg (lightly beaten)
1⁄4cupgreen onion (finely chopped)
  vegetable oil (for frying)


Combine the dry ingredients, then stir in the egg.

In a medium saucepan, bring the milk and butter to a boil. Stir in the cornmeal mixture until smooth, then add the green onions. Remove from the heat and let sit until it is cool enough to handle. Roll the mixture into balls the size of large walnuts or small plums.

In a deep skillet or wok, heat the 3-4 inches of oil to 350F. Drop the dough balls into the oil a few at a time, taking care not to crowd, and fry until golden brown, turning once, about 3 minutes a side. Remove from oil and keep warm in the oven while you fry the remaining hushpuppies. Make sure the oil returns to 350F before frying the next batch.

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