Hush Puppies

also called hushpuppies · hush puppy · corn sticks · corn dodgers · fried cornbread balls

The table

1 1/2 cups(210 g)fine yellow cornmealwhisk the drystir to a thick batterrest 10 minfry by the spoonful, 4 min, drain
1/2 cup(65 g)all-purpose flour
1 Tbs(13 g)granulated sugar
2 tspbaking powder
1 tspkosher salt
1/4 tspbaking soda
1 cup(240 mL)buttermilk
1 large(50 g)egg
1/2 cup(75 g; grated fine)yellow onion
2 quarts(1.9 L)peanut oilheat to 350°F (175°C)
1/2 tspflaky salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1whisk the dry

2stir to a thick batter

goes in with what step 1 made

4heat to 350°F (175°C)

5fry by the spoonful, 4 min, drain

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 14 min3 of 5 steps give no time
Needs you
about 4 min
If you get it wrong
Narrow — the batter rests ten minutes and no longer, because the leavening starts the moment it is wet and a standing batter fries flat

  1. whisk the dry

    not timedfrom the start

  2. heat to 350°F (175°C)

    not timedfrom the start

  3. stir to a thick batter

    not timedfrom the start

  4. rest 10 min

    10 minwalk awayfrom the start

  5. fry by the spoonful, 4 min, drain

    4 minneeds you10 min in

You'll need Dutch oven

Goes with

See how it is written
>> title: Hush Puppies
>> category: Flatbreads & Pancakes
>> tags: cornmeal, fried, southern, side, buttermilk
>> counters: Smokehouse
>> aka: hushpuppies, hush puppy, corn sticks, corn dodgers, fried cornbread balls
>> servings: 6
>> time: 40 min
>> slack: narrow — the batter rests ten minutes and no longer, because the leavening starts the moment it is wet and a standing batter fries flat
>> pairs-with: barbecue-dip

>> step: whisk the dry
Whisk @fine yellow cornmeal{1 1/2%cups}(210 g), @all-purpose flour{1/2%cup}(65 g), @granulated sugar{1%Tbs}(13 g), @baking powder{2%tsp}, @kosher salt{1%tsp}, and @baking soda{1/4%tsp} together in a bowl.

>> step: stir to a thick batter
Stir @buttermilk{1%cup}(240 mL), @egg{1%large}(50 g), and @yellow onion{1/2%cup}(75 g; grated fine) into @&(~1)dry mix{} until it is a batter thick enough to stand on a spoon.

>> step: rest 10 min
Let @&(~1)batter{} ~rest{10%min} so the cornmeal drinks and the soda starts to work.

>> step: heat to 350°F (175°C)
Heat @peanut oil{2%quarts}(1.9 L) in a #Dutch oven{} to 350°F (175°C).

>> step: fry by the spoonful, 4 min, drain
Drop @&(~2)rested batter{} into @&(~1)hot oil{} in rounded tablespoons, six or eight at a time, and ~fry{4%min}, turning them as they bob up, until they are deep brown all round; drain them and salt with @flaky salt{1/2%tsp}.