INGREDIENTS :
- 1 c. all-purpose flour
- 3/4 c. cornmeal
- 1 tbsp. granulated sugar
- 2 tsp. baking powder
- 3/4 tsp. kosher salt, plus more for sprinkling
- 1/2 c. plus 2 tbsp. buttermilk
- Pinch cayenne pepper
- 1/2 onion (about 1 cup), minced
- 1 large egg, beaten
- 2 tbsp. finely chopped chives (optional)
- Vegetable oil, for frying
- Tartar sauce, for serving (optional)
DIRECTIONS :
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and cayenne. Add buttermilk, onion, egg and chives and stir until just combined. (The dough will be thick and tacky.)
- Using a small cookie scoop, from mixture into small balls (about 2").
- In a large deep skillet (or dutch oven), heat about 1" vegetable oil until oil is shimmering. (It should read about 375 ° on a candy thermometer.) Working in batches, carefully add hush puppies in a single layer using a large slotted spoon. Cook until deeply golden all over, 2 to 3 minutes per side. Immediately transfer cooked hush puppies to a paper towel-lined plate to drain excess oil. Sprinkle with more salt.
- Serve hush puppies warm with tartar sauce.
