"A classic hush puppy recipe blends cornmeal with milk, butter, eggs, aromatics, and baking powder to form a thick batter that is then shaped into balls and deep fried."
"in my experience [disintegrating hush puppies] happens more when the batter is too wet."
"this can often be fixed by adding more cornmeal or flour."
"And the golden ratio to memorize for the most tender hush puppies is three parts cornmeal to one part flour."
Hush puppy batter should be thick and stiff, similar to cookie dough, so it can be rolled into balls or scooped and hold shape on a plate. Excessively wet batter causes hush puppies to disintegrate during frying. Wet batter can often be fixed by adding more cornmeal or flour, with flour acting as the main binding agent to balance wet and dry ingredients while thickening. Memorize a ratio of three parts cornmeal to one part flour for tender results. Stone-ground or fine cornmeal produces a fluffy, smooth, tender interior and prevents grittiness. Additional ingredients can be added to customize flavor.
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