Sandra Zesty Cajun seasoning and sweet grated onion elevate these hush puppies to a Southern favorite you’ll always want alongside every fish fry. It’s delicious with fried catfish, tartar sauce, honey butter, creamy coleslaw; in fact most things.
Joanna Gaines Hush Puppy Recipe Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 to 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon Cajun or Creole seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup milk (room temperature)
- 1/2 tablespoon white vinegar
- 2 tablespoons vegetable oil
- 1 large egg (room temperature)
- 3 tablespoons grated onion
- Oil for frying (canola, vegetable, or peanut)
How To Make Joanna Gaines Hush Puppy Recipe
- Whisk the dry base: In a large mixing bowl, combine the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper. Whisk them together thoroughly so the leavening agents and spices are evenly distributed through the flour.
- Activate the milk: In a separate medium bowl, stir together the milk and white vinegar and let it sit for about 5 minutes to create a quick homemade buttermilk. Once it’s slightly thickened, whisk in the vegetable oil, the egg, and the grated onion until well combined.
- Combine the batter: Pour the wet ingredients into the center of the dry base and mix just until the flour disappears and everything is incorporated. Be careful not to over-mix, as a few small lumps are perfectly fine and help keep the hush puppies light and airy.
- Heat the oil: Fill a Dutch oven or a heavy-bottomed skillet with about 1 1/2 inches of oil and heat it until it reaches 365 degrees F. If you don’t have a thermometer, drop a tiny bit of batter in—it should sizzle and float to the surface immediately.
- Fry until golden: Using two small spoons, scoop a rounded spoonful of batter onto one spoon and gently push it off into the hot oil with the second spoon. Fry the hush puppies in batches for 3 to 5 minutes, turning them occasionally until they are a deep golden brown and crispy all over.
- Drain and serve: Use a slotted spoon to transfer the hot hush puppies to a paper towel-lined plate to drain off any excess oil. Serve them promptly while they are still hot and the centers are soft and fluffy.
Recipe Tips
- How to get the perfect shape: Using two spoons is the secret to getting that classic oblong hush puppy shape. Don’t worry if they aren’t perfect spheres; the craggy edges are what provide that extra crunch!
- Why the oil temperature matters: If the oil is too cold, the hush puppies will soak up the grease and become heavy; if it’s too hot, the outside will burn before the inside is fully cooked. Maintain a steady 365 degrees F for the best results.
- How to get the best onion flavor: Grating the onion rather than dicing it allows the onion juice to permeate the entire batter, ensuring a subtle, sweet flavor in every single bite.
- Best way to keep them warm: If you are frying a large batch, keep the finished hush puppies in a 200 degree F oven on a wire rack to keep them crispy while you finish the rest of the batter.
What To Serve With Joanna Gaines Hush Puppy Recipe?
This Joanna Gaines Hush Puppy Recipe is a savory, crunchy side that needs a classic Southern pairing! A plate of Crispy Fried Catfish is the traditional choice for a full riverside-style feast. For a lighter touch, a side of Creamy Vinegar Coleslaw adds a lovely acidity that cuts through the fried batter! A dip in Sweet Tartar Sauce or a drizzle of Honey pairs wonderfully with the subtle spice of the Cajun seasoning.
How To Store Joanna Gaines Hush Puppy Recipe
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: To restore the crunch, reheat the hush puppies in an air fryer at 350 degrees F for 3 to 5 minutes. Avoid the microwave as it will make them soft and chewy.
- Freeze: Let them cool completely, then freeze in a single layer on a tray before transferring to a freezer bag for up to 2 months. Reheat directly from frozen in the air fryer at 350 degrees F for 5 to 8 minutes.
Joanna Gaines Hush Puppy Recipe Nutrition Facts
- Calories: 378 kcal (per serving)
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 50 mg
- Sodium: 367 mg
- Total Carbohydrates: 58 g
- Protein: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! You can replace the milk and vinegar with 1/2 cup of real buttermilk. It provides the same tangy flavor and helps the baking soda react for a better rise.
This usually happens if the batter is too thin or if the oil isn’t hot enough. Ensure your measurements are accurate and your oil has reached at least 360 degrees F before dropping the batter in.
Absolutely. Many people love to add a finely minced jalapeño (with or without seeds) to the wet ingredients for a spicy “hush puppy with a kick.”
Try More Recipes:
- Joanna Gaines Chicken Tenders Recipe
- Joanna Gaines Chicken Cordon Bleu Recipe
- Joanna Gaines Chicken and Wild Rice Soup Recipe
Joanna Gaines Hush Puppy Recipe
Description
Classic Southern cornmeal fritters seasoned with Cajun spices and grated onion, fried to a golden-brown crisp.
Ingredients
Instructions
- Whisk all dry ingredients together in a large bowl.
- Mix milk and vinegar (let sit 5 mins), then whisk in oil, egg, and onion.
- Combine wet and dry ingredients until just incorporated.
- Heat 1.5 inches of oil in a skillet to 365°F.
- Scoop rounded spoonfuls of batter into the oil using two spoons.
- Fry for 3-5 minutes until golden brown; drain on paper towels.
Notes
- Do not over-mix the batter to keep the texture light.
- Maintain oil temp at 365°F for the perfect non-greasy crunch.
- Serve immediately with tartar sauce or honey butter.
