Categories: Sides

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup fine-grind cornmeal
• 2 tsp sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 4 tbsp chilled unsalted butter, cut into pieces
• 1 large egg, beaten to blend
• 1 cup buttermilk
• 1/2 small onion, finely chopped
• 1 jalapeno, seeded, finely chopped
• Vegetable oil (for frying, about 6 cups)
• Buxton Hall Tartar Sauce (see recipe), for serving

Directions

1. Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal.

2. Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeno and mix gently just to evenly disperse.

3. Pour oil into a large heavy sauce pan to come halfway up sides and fit with thermometer. Heat oil over medium-high until temp reaches 350. Using a 1 oz. scoop or a tbsp and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a slotted spoon and adjusting heat to maintain temp, until hush puppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.

4. Serve warm hush puppies with tartar sauce alongside for dipping.

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