Buttermilk Hushpuppies Recipe

• 1 cup cornmeal
• 1/2 cup (2 1/2 ounces) all purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 3/4 to 1 teaspoon salt (see note)
• 1/4 teaspoon cayenne
• 1 small onion, minced (about 1/4 cup)
• 1/2 cup plus 2 tablespoons buttermilk
• 1 tablespoon (1/2 ounce) unsalted butter, melted
• 1 teaspoon hot sauce
• 2 tablespoons chopped scallions (optional)
• Oil for frying
• 1/2 cup mayonnaise
• 1 teaspoon mustard
• 3/4 teaspoon sugar
• 1/4 teaspoon cayenne
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh juice from one lemon
• 1 to 2 teaspoons hot sauce
• 1 tablespoon chopped scallions

1. Stir all ingredients in a bowl until combined. Season to taste and set aside.
2. Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.
3. Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375u0b0F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

cornmeal, flour, sugar, baking powder, salt, cayenne, onion, buttermilk, unsalted butter, hot sauce, scallions, mayonnaise, mustard, sugar, cayenne, worcestershire sauce, fresh juice from one lemon, hot sauce, scallions

Taken from www.seriouseats.com/recipes/2014/03/buttermilk-hushpuppies-remoulade-recipe.html (may not work)