Much like fried green tomatoes (which are also easy to make), hush puppies are classic Southern treats enjoyed by people all across the country.
Chef Cary Taylor works at The Southern Chicago, but grew up in Columbus, Ga., and has plenty of experience with the deep-fried fare that originated south of the Mason-Dixon line.
“Hush puppies were my favorite,” Taylor told Garden & Gun. “I ate them every chance I got, mostly at fish shacks and catfish fries..”
Taylor said that, according to legend, hush puppies got their name “because fisherman would toss them to the barking dogs so they’d hush up and not scare away the fish.”
Here is Taylor’s favorite way to make this side dish, which is most often enjoyed with seafood.
You will need:
- 2½ cups fine-ground cornmeal (Taylor uses white, but yellow works too)
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ tablespoon sugar
- ½ tablespoon ground black pepper
- ½ tablespoon salt
- ¾ teaspoon baking soda
- ½ teaspoon cayenne pepper
- 3 eggs, lightly beaten
- 1½ cups buttermilk
- ¾ cup scallions, chopped
These hush puppies are best made in a pot with high sides, so they can be completely submerged in oil as they cook. Get the full recipe from Garden & Gun.
Here are some more of our Southern favorites: