Next, I heat oil in my frying pan to about 350°F. If you don’t have a thermometer, just sprinkle a little batter into the oil; if it sizzles eagerly, you’re ready to go! I use a tablespoon to scoop up the batter and carefully drop it into the hot oil. Watching these little balls puff up and turn golden brown is such a joy. I typically fry them in batches, being sure not to overcrowd the pan to avoid a drop in temperature.
As they fry, I like to flip them occasionally until they are golden on all sides, which takes about 2-3 minutes. Once done, I use a slotted spoon to remove them and let them drain on paper towels, which also helps to absorb any excess oil. The smell is absolutely intoxicating—my whole house feels like a warm hug.
Pro Tips for Best Results
First off, be cautious with the size of your hush puppies. I typically aim for about a tablespoon’s worth of batter per hush puppy to ensure even cooking. When I tried larger sizes, some came out cooked on the outside but still doughy inside, which was a real letdown.
Another thing I’ve learned is to keep your oil at a stable temperature. If it gets too cool, your hush puppies will absorb more oil and end up greasy. If it’s too hot, they’ll burn before cooking through. I usually keep a close eye on the thermometer, but also occasionally test with a little batter to ensure it’s just right.
Lastly, if you want a little kick, don’t shy away from adding diced jalapeños or spices to the batter! I’ve experimented with both, and wow, the extra flavor elevates this dish to another level.
Common Mistakes to Avoid
One of the biggest mistakes I made when I first started cooking hush puppies was not measuring my ingredients accurately. I thought eyeballing would be fine, but it resulted in a batter that was far too wet or too dry. Trust me, it’s worth the little extra effort to get your measurements right. (See the next page below to continue…)