Southern Hushpuppies with Salted Honey Butter

Video and written recipe follow

@carsonsweezy

Have you ever had hushpuppies ##recipes ##deepfried

♬ original sound - Carson Sweezy

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Recipe

Ingredients

• 1 1/2 cups fine- or medium-grind cornmeal

• 1/2 cup  all-purpose flour

• 1 1/2 tsp kosher salt

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp granulated sugar (optional)

• 1/2 small yellow onion

• 1 large egg

• 1 cup buttermilk (to make buttermilk: add 1 T lemon juice to just shy of 1 cup whole milk)

• 1 tsp smoked paprika (optional)

• 4 cups vegetable oil for deep frying

• Unsalted butter, honey, and sea salt flakes for serving

Method

1. Whisk 1 1/2 c cornmeal, 1/2 c flour, 1 1/2 tsp salt, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and sugar if using in a large bowl.

2. In separate bowl. Grate 1/2 small yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add 1 large egg and 1 cup buttermilk. 

3. Stir until combined. Set aside for 15 minutes while the oil heats.

4. Heat the oil and prepare a plate for draining the hush puppies. Add enough vegetable oil to a Dutch oven for a depth of 1 1/2 inches (about 4 cups). Heat over medium-high heat to 375ºF

5. Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.

6. Transfer with a slotted spoon to the paper towels to drain. 

7. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature.

8. Serve with salted, honey butter