Hushpuppies With Spicy Dipping Sauce
These golden, crispy hush puppies with a hint of spice are the perfect snacks for any occasion. The batter is a delightful mix of cornmeal, buttermilk, and a touch of cayenne, creating a texture that is crunchy on the outside and fluffy on the inside. Paired with a zesty Sriracha dipping sauce, these hush puppies are sure to be a hit with your friends and family. Whip up a batch and enjoy these delicious bites while they're hot!
— Constant Cookbook
Ingredients
- :
- ¾ cup cornmeal
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¾ cup buttermilk
- 2 eggs
- ¼ cup minced yellow onion
- 2 quarts peanut or vegetable oil, for frying
- :
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
Instructions
- Make the Batter: Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour.
- Make the Dipping Sauce: In a small bowl, whisk together the sour cream, mayonnaise and Sriracha. Cover and refrigerate until ready to serve.
- Fry the Hush Puppies: Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons (I used a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning hush puppies halfway through cooking.
- Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. The hushpuppies can be refrigerated in an airtight container for up to 3 days.
Cook Time
10M
Prep Time
PT5M
Yield
About 2 dozen
Nutrition
- Calories: 53 kcal
- Carbohydrate Content: 6 g
- Protein Content: 1 g
- Fat Content: 2 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 16 mg
- Sodium Content: 135 mg
- Serving Size: 1 serving
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