Hush puppies: A southern treat for busy days

As we settle back into our busy schedules with summer behind us and autumn schedules ahead of us, it’s more important than ever to carve out moments of joy and culinary pleasure purely for pleasure’s sake.

Enter homemade hush puppies — a Southern classic that transforms simple ingredients into golden nuggets of delight.

Whether you’re planning a fun weekend brunch or adding a special side to your weeknight dinners, hush puppies bring a taste of tradition to your table.

What makes hush puppies truly special is their simplicity. With just a handful of pantry staples — cornmeal, flour, buttermilk and a touch of seasoning — you can whip up these crispy, tender bites in no time.

The batter comes together quickly, and with a quick fry, you have a basket of warm, savory hush puppies ready to serve.

Versatile hush puppies can be paired with just about anything. Serve them alongside fried fish, barbecue or even with jam for a sweet treat.

If you want to take them to the next level, a tangy remoulade sauce adds just the right amount of zing.

Whether you’re treating yourself, your family or your friends, hush puppies are a delightful way to celebrate the simple pleasures in life.

Hush Puppies

Servings: 36 hush puppies

Ingredients

3 to 4 cups vegetable oil for frying

2 cups yellow cornmeal

1 cup all-purpose flour

1 egg, beaten

3/4 teaspoon table salt

1/4 teaspoon baking soda

2 cups buttermilk, or whole milk

Procedure

Begin by combining cornmeal, flour, egg, salt, baking soda and buttermilk or milk in a large mixing bowl. Stir the mixture until it becomes smooth with no lumps. The batter will be stiff.

Heat vegetable oil in a cast-iron skillet or a large heavy fry pan over medium-high heat until it reaches a temperature of 350 degrees. You can test if the oil is ready by dropping a small amount of batter into it — if it sizzles and floats, it’s ready. Be careful not to overheat the oil, as it may result in uneven cooking with burnt outsides and raw insides.

Using either two spoons or a small ice cream scoop, carefully place small portions of the batter into the hot oil. After about 10 seconds, the hush puppies will rise to the surface and start to turn golden brown. Fry them for about 5 minutes or until they achieve a uniform golden-brown color, turning them occasionally to ensure even cooking.

Once cooked, remove the hush puppies from the oil and drain them on paper towels to absorb any excess oil. Continue frying the remaining batter in small batches, adding 4 to 6 hush puppies to the oil at a time. This will help maintain the oil temperature and ensure consistent frying results.

Tip: Hold the finished hush puppies in a 200 degree oven until you’re ready to serve so everyone gets their hush puppies while they’re nice and hot.

Easy Louisiana Remoulade

Ingredients

3/4 cup mayonnaise

1 tablespoon Creole or whole-grain mustard

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1 teaspoon cider vinegar

1 teaspoon garlic powder

1 teaspoon paprika

1/4 cup green onions, sliced

Salt and pepper, to taste

Louisiana style hot sauce to taste (optional)

Procedure

Blend all ingredients in a small bowl. Let this rest in the fridge for 20 minutes to let the flavor marry.