Crispy Okra Hush Puppies with Buttermilk
Ingredients:
- Vegetable oil, for frying
- 4 cups very thinly sliced okra
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped onion
- 1 tablespoon chopped fresh parsley
- 1 large egg
- 1 cup buttermilk
- 1 1/2 tablespoons sugar
- 2 cups self-rising cornmeal mix (such as House Autry)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment You’ll Need:
- Dutch oven or countertop deep fryer
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Slotted spoon or spider strainer
- Paper towels for draining
- Ice cream scoop or tablespoon for shaping
Directions:
- Prepare the Frying Oil:
- Pour about 2 inches of vegetable oil into a heavy-bottomed Dutch oven or deep fryer. Heat to 350°F.
- Mix the Vegetables and Seasonings:
- In a large mixing bowl, combine the thinly sliced okra, garlic powder, chopped onion, and parsley. Stir well to evenly distribute the aromatics.
- Prepare the Liquid Mixture:
- In a separate bowl, whisk together the egg, buttermilk, and sugar. Pour this mixture into the okra blend and stir until just incorporated.
- Add the Cornmeal Base:
- Add the self-rising cornmeal mix, salt, and black pepper to the okra batter. Stir gently until a thick, scoopable batter forms. Avoid overmixing to keep the hush puppies light and fluffy.
- Fry the Hush Puppies:
- Using a small ice cream scoop or spoon, carefully drop dollops of batter into the hot oil. Do not overcrowd the pan.
- Fry in small batches for about 5 minutes, flipping once halfway through, until golden brown and cooked through.
- Remove each batch with a slotted spoon and transfer to a paper towel-lined plate.
- Serve Warm:
- Serve the hush puppies hot and fresh with a dipping sauce of your choice. They pair beautifully with spicy remoulade, ranch dressing, or garlic aioli.
Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Calories: 400 kcal per serving | Servings: 4 servings
