Once you take a bite, you won’t be able to stop – that’s exactly how delicious these hushpuppies cakes are!
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
3g baking powder
½ onion (small size)
90ml milk (non-sugar, fresh)
Cooking oil (for deep-frying)
Step 1: Prepare the ingredients
In a large mixing bowl, toss flour and cornmeal with baking powder and salt, which will give the batter the rise and the flavor we need. Use a hand-mixer to blend these dry supplies well.
Peel the onion and divide it in half before cutting it into dices.
Pour fresh milk into another bowl and mix it with a whisked egg along with the onion. Afterward, we will add the liquid substance to the dry ingredients, and that’s everything we need to do for the preparations.
Step 2: Fry the hush puppies cakes
Turn the highest heat mode of your stove on and use enough cooking oil to deep-fry the cakes.
Once the oil boils, scoop up a spoonful of the batter and drop the ball in the frypan. If you see bubbles and hear drizzles, quickly add more of them but make sure the number is within your control!
Turn the cakes over and over until they are thoroughly fried and fish them out of the pan. You can use wax papers to absorb the oil so the fitters won’t be cloying.
Don’t overmix your batter! It’s totally okay if your batter seems lumpy. Our ingredients need to bind, not dissolve.
You can test your oil with a thermometer as well as a golden spoon. If you put the spoon in the oil and spot bubbles forming vigorously around the handle, the oil is ready!
Split the fritters open and insert some butter, I guarantee you will be in awe!