The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Ingredients
3/4 cup all-purpose flour
3/4 cup fine-grind cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 cup buttermilk
1/2 small onion, finely chopped
1 jalapeño, seeded if desired, finely chopped
Vegetable oil (for frying; about 6 cups)
Buxton Hall Tartar Sauce (for serving)
A deep-fry thermometer
Directions
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 (the largest butter pieces should be no bigger than a pea).
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 jalapeño and mix gently just to evenly disperse (be careful not to overmix).
Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2–3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
Serve warm hushpuppies with tartar sauce alongside for dipping.
Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.
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