Southern Hush Puppies with Remoulade Dip

Name: Southern Hush Puppies with Remoulade Dip
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp cayenne pepper; 1 egg (lightly beaten); 3/4 cup buttermilk; 1 tbsp butter (melted); 1 small onion (finely chopped); 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp pickle relish; 1 tsp hot sauce; 1 tsp lemon juice; 1 tbsp parsley (chopped); 2 litres vegetable oil (for frying)

35 min 6 servings Easy

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Southern Hush Puppies with Remoulade Dip

Crispy on the outside and tender inside, these Southern hush puppies are perfect with a tangy remoulade dip.

Prep

15 min

Cook

10 min

Total

35 min

Servings

Difficulty

Easy

Hush puppies are a beloved Southern staple, often served alongside seafood dishes or enjoyed as a snack on their own. These delightful cornmeal balls are known for their golden, crispy exterior and soft, fluffy interior. Originating from the Southern United States, hush puppies have become a cherished part of many family gatherings and barbecues, bringing warmth and comfort to the table. The key to perfect hush puppies lies in the balance of textures and flavours. The cornmeal provides a hearty base, while a touch of sweetness and a hint of spice elevate the dish. Paired with a creamy remoulade dip, these hush puppies are sure to be a hit at your next gathering.

Ingredients

Servings

Hush Puppies

Remoulade Dip

For Frying

Instructions

Prepare the Batter

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and cayenne pepper. Mix well.

Pro tip: Mix the dry ingredients thoroughly to ensure even distribution of the leavening agent.

Combine Wet Ingredients

In another bowl, whisk together the egg, buttermilk, and melted butter. Add the chopped onion.

Pro tip: Ensure the melted butter is not too hot to prevent cooking the egg.

Mix the Batter

Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter rest for 10 minutes.

Pro tip: Do not overmix to avoid tough hush puppies.

Heat the Oil

In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).

Pro tip: Use a thermometer to ensure accurate oil temperature for perfect frying.

Fry the Hush Puppies

Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Fry in batches for 3-4 minutes or until golden brown, turning occasionally.

Pro tip: Avoid overcrowding the pot to maintain oil temperature.

Drain and Serve

Remove hush puppies with a slotted spoon and drain on paper towels. Serve hot with remoulade dip.

Pro tip: Serve immediately for the best texture.

Prepare the Remoulade Dip

In a small bowl, mix together mayonnaise, Dijon mustard, pickle relish, hot sauce, lemon juice, and parsley. Serve alongside the hush puppies.

Pro tip: Adjust the hot sauce to taste for a spicier dip.

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Tips & Tricks

<ul><li>For an extra crispy texture, ensure the oil is at the correct temperature before frying.</li><li>Use a cookie scoop for uniform hush puppies.</li><li>Rest the batter to allow the cornmeal to fully hydrate, enhancing the texture.</li><li>Serve immediately for the best crunch.</li></ul>

Serving Suggestions

Hush puppies are best enjoyed fresh and hot, straight from the fryer. Pair them with a zesty remoulade dip for an added burst of flavour. These delightful bites can be made ahead of time and reheated in the oven to maintain their crispness. Store any leftovers in an airtight container in the refrigerator for up to three days. For a fun twist, try serving hush puppies with a variety of dips, such as honey butter or spicy aioli, to cater to different taste preferences. Whether as an appetizer, side dish, or snack, hush puppies are sure to impress.