Ingredients
Scale
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup finely chopped onion
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup milk
- 1 large egg
- vegetable oil for frying
Instructions
- Start by boiling your sweet potatoes until they’re tender, about 15-20 minutes. Drain and let them cool slightly before mashing.
- In a large bowl, combine the mashed sweet potatoes, cornmeal, flour, onion, baking powder, salt, black pepper, and cayenne pepper.
- In a separate bowl, whisk together the milk and egg until well combined. Add this mixture to the dry ingredients and stir until just combined.
- Heat about two inches of vegetable oil in a deep skillet or pot over medium-high heat.
- Once the oil is hot (you can test this by dropping in a bit of batter; it should sizzle), drop spoonfuls of the hushpuppy batter into the oil, being careful not to overcrowd the pot.
- Fry the hushpuppies for about 3-4 minutes on each side or until they’re golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce and enjoy!
- Prep Time: 20
- Cook Time: 20