Zapappy

Name: Hush Puppies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1½ cups, fine- or medium-ground yellow cornmeal; ½ cup; 2 tsp; ½ tsp; 1¼ tsp, Diamond Crystal kosher salt; 2 tsp; ¼ tsp, ground; ½ cup, finely minced; 1 large egg; 1 cup, cultured and well-shaken; 2 quarts, refined

Cooking

Directions

1. Mix and rest the batter

In a medium {{tool:mixing-bowl}}, use a {{tool:whisk}} to combine the fine cornmeal, all purpose flour, baking powder, baking soda, kosher salt, granulated sugar, and cayenne pepper until evenly mixed. Break up every pocket of baking soda; concentrated lumps will taste bitter.
Finely mince the yellow onion with a {{tool:chef-knife}} on a {{tool:cutting-board}}. In a second {{tool:mixing-bowl}}, whisk the onion, egg, and buttermilk until the egg is completely incorporated. Pour the wet mixture into the dry ingredients and fold with a {{tool:rubber-spatula}} just until no dry flour remains. The batter should be soft and spoonable but thick enough to hold a rounded mound; do not beat it smooth.
Let the batter stand at room temperature for 10 minutes. The cornmeal will absorb liquid and the batter will become slightly thicker. Meanwhile, heat the frying oil.

2. Heat the oil

Pour the peanut oil into a heavy 5- to 6-quart {{tool:dutch-oven}}. The oil must be at least 1½ inches (4 cm) deep and must not fill the pot more than halfway; if the measured oil is shallower, use a narrower suitable heavy pot rather than adding unlisted oil. Clip a {{tool:deep-fry-thermometer}} to the pot and heat the oil over medium to medium-high heat to 350°F (175°C). Line a sheet pan with a double layer of paper towels, then set the wire rack from the {{tool:wire-rack}} set over a {{tool:sheet-pan}} over it, leaving the rack uncovered.

3. Fry in small batches

Stir the rested batter once from the bottom with the {{tool:rubber-spatula}}. Using a small 1-tbsp/#60 scoop or two teaspoons, portion level tablespoons of batter, about 20 g each. Carefully lower 6–8 portions into the oil, releasing each close to the surface to prevent splashing.
Fry for 2½–3½ minutes, turning the hush puppies several times with a {{tool:slotted-spoon}}, until evenly deep golden brown. Keep the oil between 340°F and 360°F (170–182°C); raise the heat briefly if it falls below the range, and allow it to return to 350°F (175°C) before adding the next batch.
Transfer the hush puppies to the uncovered rack. Split the first one open: the center should be tender and steaming, with distinct cornmeal texture but no glossy or wet batter. An {{tool:instant-read-thermometer}} inserted into the center should register about 195–200°F (91–93°C). If necessary, extend subsequent batches by 30 seconds.
Continue portioning and frying the remaining batter, stirring it gently before each batch. Serve the hush puppies hot, ideally within 10 minutes of frying.