Hushpuppies

Name: Hushpuppies
Ingredients: 3/4 cup all-purpose flour; 3/4 cup fine-grind cornmeal; 2 teaspoons sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 4 tablespoons chilled unsalted butter, cut into pieces; 1 large egg, beaten to blend; 1 cup buttermilk; 1/2 small onion, finely chopped; 1 jalapeno, seeded if desired, finely chopped; Vegetable oil (for frying; about 6 cups); A deep-fry thermometer

15 ingredients

5 steps

Ingredients

3/4 cup all-purpose flour
3/4 cup fine-grind cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 cup buttermilk
1/2 small onion, finely chopped
1 jalapeno, seeded if desired, finely chopped
Vegetable oil (for frying; about 6 cups)
A deep-fry thermometer

Directions

1

Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
2

Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeno and mix gently just to evenly disperse (be careful not to overmix).
3

Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
4

Serve warm hushpuppies with tartar sauce alongside for dipping.
5

Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.