The Humpherys Family

Hushpuppies with Spicy Dipping Sauce

Recipe Added:  9/8/2014
¾ cup cornmeal
½ cup flour
1½ tsp baking powder
½ tsp baking soda
¾ tsp salt
¼ tsp cayenne pepper
¾ cup buttermilk
2 eggs
¼ cup minced yellow onion
2 quarts vegetable oil, for frying
 Dipping Sauce
⅓ cup sour cream
2 Tbsp mayonnaise
1 Tbsp Sriracha
Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour. Heat oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350.

Drop half of batter into oil in heaping Tbsp (use a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning halfway through cooking. Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. They can be refrigerated in an airtight container for up to 2 days. Reheat in a 450-degree oven for about 10 minutes.

Dipping Sauce In a small bowl, whisk together sour cream, mayonnaise and Sriracha. Cover and chill until ready to serve.
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