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Hush Puppies

3/4 cup whole milk

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 ounce (2 tablespoons) unsalted butter

7.5 ounces corn meal, plus additional if needed

About 6 cups peanut oil

1 large egg

1 teaspoon baking powder

1 small onion, peeled and grated



Heat the milk, salt, pepper, and butter in a small saucepan over low heat until the butter melts.


Turn the cornmeal into a large mixing bowl. Pour the hot milk over the cornmeal and stir to combine. The cornmeal should be completely moistened but not runny. Cover the bowl and let the cornmeal rest for 5 to 10 minutes.


Meanwhile, pour peanut oil to a depth of 3 inches (you’ll need about 6 cups) into a 4-quart Dutch oven or a deep, heavy-bottomed saucepan and attach a deep-fry thermometer to the side of the pot. Heat the oil over medium heat to 360 degrees. Alternatively, heat the oil in an electric deep-fat fryer.


Crack the egg into a small bowl and whisk to combine. Whisk in the baking powder, and then stir in the grated onion. Turn the egg mixture into the moistened cornmeal and stir with a wooden spoon to combine. The batter will be fairly thick, but should drop shaggily from a spoon; if it is thin or droopy, stir in additional cornmeal until the proper consistency is reached.


Using 2 regular teaspoons (one to scoop and one to shove), drop 7 to 10 hush puppies one at a time into the hot oil. Loosen the hush puppies from the bottom of the pan with tongs and turn them frequently so they cook evenly. Fry the hush puppies until deep golden brown, about 2 minutes. Remove the fried pups from the oil with a slotted spoon and transfer them to paper towels to drain. Bring the oil back to temperature and continue to fry the remaining hush puppies.


Serve the hush puppies hot with fried fish, seafood, or barbecue.

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