Southern Style Hush Puppies

This easy recipe for authentic, homemade Southern Hush Puppies makes it simple to serve piping hot baskets of hush puppies that are crisp on the outside, tender and fluffy on the inside and loaded with savory cornbread flavor.

Ingredients:
1 1/2 cups self rising flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 t paprika
1 t parsley
1 small onion, finely diced or grated
1 large egg
1 cup whole milk or buttermilk
Vegetable or canola oil for frying (about 4 cups)

Step-by-step Instructions:
Step 1: In a large bowl, mix together the all-purpose flour, cornmeal, baking powder, salt, onion powder, and garlic salt.
Step 2: In a separate bowl, lightly beat the egg before adding it to the dry ingredients; then pour in the whole milk.
Mix well until all ingredients are combined and the batter has the consistency of bread batter.
If the batter seems too thin, add more cornmeal or flour as needed.
Step 3: In a deep frying pan or fryer, heat vegetable oil to 365°F (185°C), ensuring there is enough oil to submerge the hush puppies.
Step 4: Using a teaspoon or small cookie scoop, drop spoonfuls of batter into the hot oil. Be careful not to overcrowd the frying pan, and let the hush puppies cook until they become golden brown and cooked through, about 2-3 minutes per side.
Step 5: Once the hush puppies are done, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate or wire rack to drain the excess oil.

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