Imagine biting into a crispy, golden-brown hush puppy that explodes with tangy, spicy pickle flavor – a Southern comfort food that's about to revolutionize your appetizer game! These aren't your grandma's traditional hush puppies; these are a bold, zesty twist that will have your taste buds dancing and your guests begging for the recipe. Perfect for game day, potlucks, or when you're craving something uniquely delicious, these Spicy Pickle Hush Puppies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup chopped spicy pickles
- Oil for frying
Instructions
- In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate bowl, beat the egg and then mix in buttermilk until fully incorporated. This will create the wet ingredient base for your hush puppy batter.
- Drain the spicy pickles and pat them dry with paper towels to remove excess moisture. Finely chop the pickles into small, uniform pieces.
- Pour the wet ingredients into the dry ingredient mixture, stirring gently until just combined. Be careful not to overmix, as this can make the hush puppies tough.
- Fold the chopped spicy pickles into the batter, distributing them evenly throughout the mixture.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accurate temperature for consistent frying.
- Using a small ice cream scoop or two spoons, drop small balls of batter carefully into the hot oil, working in batches to avoid overcrowding.
- Fry the hush puppies for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the hush puppies with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- Allow the hush puppies to cool for 2-3 minutes before serving. They are best enjoyed warm and crispy.
- Optional: Serve with a dipping sauce like remoulade, ranch, or spicy aioli to complement the pickles.
Tips
- Oil Temperature is Crucial: Use a thermometer to maintain 375°F for perfectly crispy exterior and fully cooked interior.
- Don't Overmix the Batter: Gently combine wet and dry ingredients to keep the hush puppies light and tender.
- Pat Pickles Dry: Remove excess moisture from pickles to prevent soggy hush puppies.
- Batch Fry Wisely: Don't overcrowd the pot – this ensures even cooking and maximum crispiness.
- Serve Immediately: Hush puppies are best enjoyed hot and fresh, so time your cooking just before serving.
- Experiment with Pickle Varieties: Try different spicy pickle brands to find your perfect heat level.
- Bonus Tip: Serve with a complementary dipping sauce like spicy aioli or ranch for an extra flavor punch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
