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 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> pairs-with: barbecue-dip
>> step.1: whisk the dry
>> step.2: stir to a thick batter
>> step.3: rest 10 min
>> step.4: heat to 350°F (175°C)
>> step.5: fry by the spoonful, 4 min, drain

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.

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.

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

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

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}.