Thanks to a bunch of tourists fishing down in Florida, Hush Puppies made their debut in 1934. There are many myths surrounding the origin of Hush Puppies; but this food has been an item of every Southerners cuisine for years, I just had to add a Hush Puppy recipe of my own!
Prep: 20 mins
Cook: 5 mins
Yields: 6 servings
Prepare a large bowl lined with a decent amount of paper towels, to drain the oil. Set aside.
Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl.
In a separate medium bowl stir together buttermilk, eggs, and the grated onion. Pour over dry ingredients and stir together until just combined.
Set aside to rest for 1 hour.
Pour Canola to a depth of 2" in a 6-qt. dutch oven and heat over medium-high heat until it reaches 350°F.
Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. (I put about 8-10 at a time).
Cook for about 3 to 4 minutes, stirring occasionally and flipping halfway through, until crisp and golden on the outside.
Remove the hush puppies from the oil and drain in prepared bowl.