Hushpuppies with Eggless Tartar Sauce

Prepare Wet Ingredients & Batter

• In a separate medium bowl, whisk the egg lightly, then stir in the buttermilk and finely grated onion.
• Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon only until just combined. The batter should be thick and slightly lumpy; do not overmix.

Rest the Batter

• Let the batter rest at room temperature for 10-15 minutes. This crucial step allows the cornmeal to fully hydrate, resulting in a fluffier texture and preventing a gritty taste.

Heat the Oil

• While the batter rests, pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 365°F (185°C).

Fry the Hushpuppies

• Using a small cookie scoop or two spoons, carefully drop rounded tablespoon-sized portions of batter into the hot oil. Fry in batches of 5-6 to avoid overcrowding, which can lower the oil temperature.
• Cook for 2-4 minutes, turning them as they brown, until they are a deep golden brown on all sides and cooked through. They will often float and turn themselves as they cook.

Drain and Serve

• Use a slotted spoon to remove the hushpuppies from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. This method helps keep them crispy all around.
• Serve immediately while hot for the best taste and texture.