Hush puppies, adapted from a recipe at SeriousEats.com
- Pour the oil into a large, heavy pot. Don’t fill the pot more than 1/3 of the way.
- Heat the oil over medium-high heat. Use the probe from a ChefAlarm to monitor the oil. Set a high-temp alarm for 375°F (191°C) and a low-temp alarm for 350°F (177°C).
- Combine the dry ingredients in a large bowl.
- Combine the buttermilk, melted butter, and hot sauce in a bowl or measuring cup.
- Add the wet ingredients and the minced onion to the dry ingredients and stir them together until there are no more dry pockets of flour or meal. The dough will seem rather dry and coarse.
- Fry a little smidgen of the batter in the oil to check for salt. Adjust seasoning accordingly.
- Roll the hush puppy dough, about 1 1/2 Tbsp at a time, into balls between your hands. Set them aside.
- Once the oil is heated, carefully place 4–6 hush puppies in the oil and cook. Adjust the heat as needed to keep the oil in the proper temperature range.
- When the hush puppies turn golden brown, start temping them with your Thermapen.
- If the lowest temp you see is 165°F (74°C), the hush puppies are done!
- Remove the hush puppies to a paper towel-lined pan, bring the oil back up to heat, and fry the rest in batches as above.
- Hush puppies can be kept warm in a low oven until ready to serve, but they are best eaten as soon as they are cool enough to not burn your mouth.