Add all of the ingredients to a large bowl and mix using a spoon or whisk until completely combined and smooth. If the batter is dry add more buttermilk and if it’s too wet, add some more flour. The batter should be thick.
Using two spoons take about a tablespoon to a tablespoon and a half of batter and push it into the hot oil using the other spoon. The hush puppy should come to the top of the oil within a few seconds, then cook for a total of about 5 minutes or until browned on all sides and cooked throughout.
Remove the hush puppies and drain them on paper towels to rid of any excess oil.
Serve with your favorite sauce.
Notes
Chef Notes:Make-Ahead: Serve these up and soon as they are done frying. If you want, you can keep them warm in the oven at 200° on a cookie sheet tray lined with parchment paper for up to 30 minutes before serving. The longer they sit in the oven, the drier they will become.How to Reheat: Place the desired amount in a small pan or on a sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until warm. You can also heat in the microwave until warm.How to Store: Cover and store in the refrigerator for up to 4 days. These will freeze covered for up to 3 months. To reheat, go straight from the freezer to the oven.Other ingredients you can add are garlic, spicy peppers, bell peppers, and other Cajun seasonings.I like to use peanut oil for frying.While the hush puppies are frying, be sure to move them around to ensure they get browned.