Hushpuppies

A traditional appetizer in the South, hushpuppies are savory fried cornmeal dumplings typically served alongside barbeque and fried fish. They are best eaten hot from the fryer topped with plenty of honey butter. This version of the classic recipe comes to us by way of BBQ pitmaster Rodney Scott, from his cookbook “Rodney Scott’s World of BBQ” (Clarkson Potter).

1 3/4 cups cornmeal, preferably fine ground

1 3/4 cups all purpose flour

4 1/2 tablespoons sugar

1 1/4 teaspoons baking soda

1 1/4 teaspoons Diamond Crystal kosher salt

1 large egg

1 1/4 cups buttermilk

2 1/2 tablespoons canola or vegetable oil

1/4 cup chopped onion

2 cups vegetable oil, for frying

Honey butter, for serving

In a large bowl, combine the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the egg, buttermilk, canola oil, and onion. Add the buttermilk mixture ingredients to the cornmeal mixture and whisk just until combined.

Pour 3 inches of vegetable oil into a large cast-iron skillet and heat to 350°F to 365°F.

Working in batches to not crowd the pan, drop the batter by tablespoons into the oil. Fry until golden brown, 2 to 2 1/2 minutes. Drain on paper towels.

Serve warm with honey butter.