Hush Puppies
 These crispy hush puppies are full of rich corn flavor. Serve them hot and watch them disappear! Ingredients 1 cup cornmeal ¾ cup all-purpose flour 1½ teaspoons baking powder ¼ teaspoon baking soda 1 tablespoon sugar 1 teaspoon salt ¼ teaspoon Cajun spice ¼ teaspoon cayenne pepper ¾ cup buttermilk 2 large eggs 4 tablespoons butter, melted and slightly cooled ¼ cup grated yellow onion, from 1 small onion About 2 quarts peanut or vegetable oil, for frying 1 cup cornmeal ¾ cup all-purpose flour 1½ teaspoons baking powder ¼ teaspoon baking soda 1 tablespoon sugar 1 teaspoon salt ¼ teaspoon Cajun spice ¼ teaspoon cayenne pepper ¾ cup buttermilk 2 large eggs 4 tablespoons butter, melted and slightly cooled ¼ cup grated yellow onion, from 1 small onion About 2 quarts peanut or vegetable oil, for frying Instructions In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, Cajun spice, and cayenne pepper. Add the buttermilk, eggs, melted butter, and onion and whisk until evenly combined. Let the batter rest for about 10 minutes to thicken. Heat about 2 inches of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 350°F. (It's very helpful to attach a deep-fry/candy thermometer to the pot to monitor the temperature throughout the cooking process, but if you don't have one, if a cube of bread sizzles when you drop it in the oil, it's the right temperature.) Line a baking sheet with paper towels and set next to the stove. When the oil is ready, drop heaping tablespoons of batter into the oil, without crowding, and fry until deep golden brown, 2 to 3 minutes, turning halfway through cooking. Using a slotted spoon, transfer the hush puppies to the paper towel-lined baking sheet and repeat with the remaining batter. If the hush puppies are browning too quickly, lower the heat; it's important that the oil maintains a temperature of around 350°F for even cooking. Serve warm. (Leftover hush puppies can be refrigerated in an airtight container for 2 days, or frozen for up to 3 months. Reheat in 350-degree oven for 15 to 20 minutes.) Note: If you’d like to make your own buttermilk, check out my easy method for how to make buttermilk. (Keep in mind that homemade buttermilk is not as thick as real buttermilk, so I'd suggest using just ⅔ cup to start and adding the remaining 2 tablespoons only if the batter seems too stiff.) Make-Ahead/Freezing Instructions: While hush puppies are best enjoyed fresh, leftovers can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months. To freeze, start by letting the cooked hush puppies cool completely at room temperature. Once cool, arrange them in a single layer on a baking sheet, ensuring they don't touch, and then place the sheet in the freezer for a few hours until solid. After they're frozen, transfer the hush puppies to a freezer-safe bag or container, squeezing out as much air as possible, and freeze for up to 3 months. When you're ready to enjoy them, reheat the hush puppies directly from the freezer in 300°F-oven. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, Cajun spice, and cayenne pepper. Add the buttermilk, eggs, melted butter, and onion and whisk until evenly combined. Let the batter rest for about 10 minutes to thicken. Heat about 2 inches of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 350°F. (It's very helpful to attach a deep-fry/candy thermometer to the pot to monitor the temperature throughout the cooking process, but if you don't have one, if a cube of bread sizzles when you drop it in the oil, it's the right temperature.) Line a baking sheet with paper towels and set next to the stove. When the oil is ready, drop heaping tablespoons of batter into the oil, without crowding, and fry until deep golden brown, 2 to 3 minutes, turning halfway through cooking. Using a slotted spoon, transfer the hush puppies to the paper towel-lined baking sheet and repeat with the remaining batter. If the hush puppies are browning too quickly, lower the heat; it's important that the oil maintains a temperature of around 350°F for even cooking. Serve warm. (Leftover hush puppies can be refrigerated in an airtight container for 2 days, or frozen for up to 3 months. Reheat in 350-degree oven for 15 to 20 minutes.) Note: If you’d like to make your own buttermilk, check out my easy method for how to make buttermilk. (Keep in mind that homemade buttermilk is not as thick as real buttermilk, so I'd suggest using just ⅔ cup to start and adding the remaining 2 tablespoons only if the batter seems too stiff.) Make-Ahead/Freezing Instructions: While hush puppies are best enjoyed fresh, leftovers can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months. To freeze, start by letting the cooked hush puppies cool completely at room temperature. Once cool, arrange them in a single layer on a baking sheet, ensuring they don't touch, and then place the sheet in the freezer for a few hours until solid. After they're frozen, transfer the hush puppies to a freezer-safe bag or container, squeezing out as much air as possible, and freeze for up to 3 months. When you're ready to enjoy them, reheat the hush puppies directly from the freezer in 300°F-oven. Nutrition Information Powered by Per serving (15 servings) Serving size: 2 hush puppies Calories: 141 Fat: 8 g Saturated fat: 2 g Carbohydrates: 15 g Sugar: 2 g Fiber: 1 g Protein: 3 g Sodium: 114 mg Cholesterol: 33 mg Per serving (15 servings) Serving size: 2 hush puppies Calories: 141 Fat: 8 g Saturated fat: 2 g Carbohydrates: 15 g Sugar: 2 g Fiber: 1 g Protein: 3 g Sodium: 114 mg Cholesterol: 33 mg