Active Time

　　30 min

　　Total Time

　　45 min

　　These crunchy cornmeal morsels are nothing short of fried perfection.

　　

Ingredients

Makes about 3 dozen hush puppies

　　About 6 cups vegetable oil

　　2 cups stone-ground cornmeal

　　1 tablespoon sugar

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 cup well-shaken buttermilk

　　1/2 cup minced onion

　　1 large egg

　　Equipment: a deep-fat thermometer

　　

Step 1

Preheat oven to 200°F.

　　

Step 2

Heat 1 1/2 inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.

　　

Step 3

Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.

　　

Step 4

Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.