By Miss Mae Appetizers, Sides American
February 4, 2016
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 hush puppies from the oil and drain in prepared bowl.
Let cool for about 3-5 minutes.
Serve with tartar sauce & enjoy!
1 1/2 cups Cornmeal
1 1/2 cups All-Purpose Flour
2 tablespoons Sugar
1 tablespoon Baking Soda
2 tablespoons Baking Powder
1/2 teaspoon Cayenne Pepper
2 teaspoons Kosher Salt
1 large Onion, grated
2 large Eggs
1 1/4 cups Buttermilk
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