For the longest time, I never knew what a hushpuppy was. I thought it was some sort of minced fish meatball. LOL! I think I got that idea because hushpuppies are on the Long John Silvers menu. My husband was the one who introduced me to them and boy oh boy am I ever glad that he did! Hushpuppies are simply amazing. They are golden brown, slightly sweet, and make an excellent appetizer for when you’re really hungry.
My kiddos love hushpuppies, especially when they get to dip them in a honey mustard sauce. However, feel free to dip them in anything you want or don’t dip them at all!
Ingredients
Instructions
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.
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Quick Tip: Serve these hushpuppies with honey mustard dipping sauce.