Hush Puppies with Eggless Tartar Sauce

Crispy hush puppies with tangy tartar sauce – a quick, kid-approved snack that's so tasty!

Instructions

1. 1

   Prepare the Batter

   • In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, salt, and optional cayenne pepper until well combined.
   • In a separate medium bowl, whisk the buttermilk and the lightly beaten egg. Stir in the finely grated onion.
   • Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. A few small lumps are perfectly fine; do not overmix.
2. 2

   Rest the Batter

   • Cover the bowl and let the batter rest at room temperature for at least 15 minutes. This crucial step allows the cornmeal to fully hydrate and the baking powder to activate, resulting in a lighter, fluffier texture.
3. 3

   Heat the Frying Oil

   • While the batter rests, pour about 2-3 inches of vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet.
   • Heat the oil over medium-high heat until it reaches a steady temperature of 365°F (185°C). Use a deep-fry or candy thermometer for the most accurate reading.
4. 4

   Fry the Hush Puppies

   • Using a small cookie scoop or two spoons, carefully drop rounded tablespoonfuls of batter into the hot oil. Work in batches of 5-6 to avoid overcrowding the pot, which can lower the oil temperature.
   • Fry for about 2-3 minutes, turning them gently as they cook. They will naturally roll over as they brown.
   • The hush puppies are done when they are a deep golden brown on all sides and float to the surface.
5. 5

   Drain and Serve

   • Use a slotted spoon or spider strainer to remove the cooked hush puppies from the oil.
   • Transfer them to a wire rack set over a baking sheet to drain excess oil and stay crispy. Avoid placing them on paper towels, which can make them steam and become soggy.
   • Serve immediately while hot with your favorite dipping sauce.