Anatomy of a Classic: Hush Puppies
In one bowl, place dry mix:
2½ cups fine-ground cornmeal (white or yellow)
½ cup all-purpose flour
1 tbsp. baking powder
½ tbsp. sugar
½ tbsp. ground black pepper
½ tbsp. salt, ¾ tsp. baking soda
½ tsp. cayenne pepper
In another bowl, place wet mix:
3 eggs (lightly beaten)
1½ cups buttermilk
¾ cup chopped scallions
Whisk wet and dry mixes together until the batter is just combined. Let rest for 10 minutes. In a 6-quart stockpot or a mini electric fry pot, heat oil to between 350ºF and 360ºF, keeping the oil at a steady temperature. Once the oil is hot enough, drop small scoops or rounded tablespoons of the batter into the oil in batches of eight. The cooking process is fast, about 60 to 90 seconds. As soon as the hush puppies start to float, use tongs to rotate (both sides should be crisp and light golden brown). It helps to put a pasta strainer on top of them at this point to keep them submerged.
Use a slotted spoon to remove, and transfer to a clean brown bag to quickly drain. Serve steaming hot.