HUSH PUPPIES

HELLO, SAILOR HUSH PUPPIES

• Canola oil, for frying
• ¾ cup all-purpose flour
• ¾ cup Jimmy Red* cornmeal
• 1½ tsp. baking powder
• 2 tsp. sugar
• ¼ tsp. freshly ground black pepper
• 1½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. onion powder
• 1 egg, beaten
• 1 cup buttermilk
• ½ onion, grated
• 4 tbsp. cold butter, cut into small dice
• Kosher salt and freshly ground black pepper, for serving

Pour three inches of canola oil, or enough to cover a layer of hush puppies, into a deep-fryer or large stockpot. Heat oil to 350 degrees.While oil heats, combine flour, cornmeal, baking powder, sugar, and all spices in a medium mixing bowl. In another medium mixing bowl, combine egg, buttermilk, and grated onion.Fold wet ingredients into dry and mix until just combined. Then, carefully fold in the cold butter.Using an ice cream scoop, form balls and drop them into the hot oil. Cook for about three minutes, or until golden brown all over. Remove from oil and drain on paper towels for two minutes. Season with salt and pepper before serving.* No Jimmy Red cornmeal in the pantry? No problem. Use any fresh, coarse-ground meal. (Or click here to order Jimmy Red, from South Carolina’s Geechie Boy Mill.)

Recipe from Joe Kindred of Hello, Sailor and Kindred restaurant in North Carolina