Hush Puppies Recipe

In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper until well combined.

In a separate medium bowl or measuring cup, combine the milk and white vinegar. Let it sit for about 5 minutes to create a buttermilk substitute. Whisk in the 2 tablespoons of vegetable oil, the egg, and the grated onion.

Pour the wet ingredients into the dry ingredients. Stir gently just until incorporated. Do not overmix; the batter should be thick.

Heat about 1½ inches of oil in a Dutch oven, heavy stock pot, or deep fryer to 365°F (185°C). Use a thermometer to maintain consistent temperature.

Using two small spoons, scoop a rounded tablespoon of batter and gently push it into the hot oil. Work in small batches to avoid crowding the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.

Remove hush puppies with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Serve warm immediately.