Hushpuppies with lemon butter, as seen on Ayesha's Home Kitchen, Season 2.
Recipe courtesy of Ayesha Curry

Hush Puppies

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings (about 18 hush puppies)
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Ingredients

Directions

  1. Heat 2 inches of oil in a large, deep cast-iron skillet or Dutch oven to 365 degrees F.
  2. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and a good pinch of salt in a medium bowl. Beat in the buttermilk and eggs until combined, then stir in the melted butter and scallions to make a thick batter.
  3. In two batches, drop the batter by the tablespoonful into the hot oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Drain on paper towels; season immediately with salt.

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