Photography by Murray Hall; Food Styling by Jessie YuChen
Hush puppies are ubiquitous throughout North Carolina, but they’re not the little round ones you might be familiar with. Here, the cornmeal fritters come in thick, short strips that are closer to the size and shape of your index finger. A menu staple at barbecue restaurants, they make an excellent side dish, appetizer, or snack. Be sure to chop the onion very finely so that it cooks all the way through.
Featured in “East Vs. West: North Carolina Pulled Pork,” by Dana Bowen.
Yield: 8–10 Time: 30 minutes 2 cups yellow cornmeal 1 cup all-purpose flour 2 Tbsp. sugar 1 Tbsp. plus 1 tsp. baking powder 1 Tbsp. kosher salt, plus more for serving 1 cup buttermilk 4 Tbsp. melted unsalted butter ¼ tsp. hot sauce 1 medium yellow onion, very finely chopped Vegetable oil, for frying Instructions In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, butter, hot sauce, onion, and ¼ cup of water. Using a spoon, stir the buttermilk mixture into the flour mixture. Set aside for 10 minutes, then use a silicone spatula to transfer the batter to a piping bag fitted with a ¾-inch round tip.
