Delicious and easy recipe for hush puppies using a healthy fat for frying and traditional, whole food ingredients.
I love hush puppies as a side dish with my favorite seafood recipes.
The toxic vegetable oils used in restaurants to make them, however, is something my digestion does not like at all!
Canola or soy oil, almost always GMO, are the favored factory fats used by commercial establishments.
Occasionally, you may find a locally owned restaurant that makes hush puppies the healthy way.
Barring this stroke of good fortune, if you enjoy hush puppies, it is worth your time to make them yourself.
Fortunately, this dish is not hard to make at all!
You don’t even need a fryer (I don’t own an air fryer either).
In fact, I recommend making this yummy finger food ahead and refrigerating or freezing to use when needed.
They reheat quickly and perfectly in a toaster oven!
I make my hush puppies with expeller-pressed coconut oil as it has a neutral taste and high smokepoint.
If you prefer, beef tallow or pork lard also work very well.
I recommend serving these hush puppies with a tangy, lightly cultured tartar sauce.
Healthy Hush Puppies
Delicious and easy recipe for hush puppies using a healthy fat for frying and traditional, whole food ingredients.
Ingredients
- 3/4 cup sprouted cornmeal
- 1/2 cup sprouted einkorn flour
- expeller pressed coconut oil or beef tallow
- 1 large egg beaten
- 3/4 cup sour raw milk or buttermilk
- 1 small white onion finely grated
- 2 scallions finely chopped
- 3/4 cup fresh corn kernels preferably organic
- 1 Tbsp baking powder
- 1/2 tsp garlic powder
- 1 tsp sea salt
Instructions
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Add enough expeller-pressed coconut oil to a medium saucepan to a 4-inch depth. Slowly heat the oil to 350 °F/ 177 °C. Use a food thermometer to avoid higher heat to avoid damage to the oil.
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While the oil is heating, mix the cornmeal, einkorn flour, baking powder, garlic powder, corn kernels, and sea salt in a large bowl.
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In a separate large bowl, mix together the sour milk (or buttermilk), beaten egg, grated onion, and chopped scallions.
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A half cup at a time, add the dry ingredients to the liquid mixture until everything is thoroughly blended in one bowl.
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Let the mixture stand for 10 minutes to allow the flavors to combine.
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Drop large (2 Tbsp) size spoonfuls of the batter into the hot oil and fry hush puppies in batches until golden brown (roughly 3 minutes).
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Transfer hush puppies to a clean, cotton towel or wire rack as they are removed from the oil. Serve warm with choice of sauce (tartar sauce or fruit chutney work great).
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Refrigerate leftover hush puppies in a glass container with tight-fitting lid.
Hi Sarah
Does one have to use the “sprouted” versions of the cornmeal and Einkorn flour? Wouldn’t “regular” organic cornmeal and all purpose Einkorn flour work just as well?
Thanks for the recipe – I love hush puppies!
Yes, you can use the regular flour, but it will be harder on your digestion. Sprouted flour is much lower in phytic acid and other anti-nutrients.
You also absorb more nutrients from sprouted flour because it is so much easier to metabolize.