Hushpuppies

Hushpuppies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups yellow cornmeal

  • 1

    cup all-purpose flour

  • ¾

    teaspoon salt

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon baking powder

  • ½

    teaspoon sugar

  • ½

    teaspoon finely minced parsley

  • ¼

    cup finely minced fresh or dehydrated onion

  • cups milk (or buttermilk)

  • 1

    tablespoon lemon juice (omit if using buttermilk)

  • 1

    egg

  • 1

    teaspoon hot pepper sauce

  • Vegetable, peanut or canola oil for frying

Directions

In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350°-360° F or until a small amount of batter dropped into the hot oil sizzles and floats In a large mixing bowl, combine all of the dry ingredients, parsley and onions. Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice). Add the egg and add to the milk, whisk to combine. Add 1 cup of the milk/egg mixture to the dry ingredients and combine to make a stiff batter (if the batter is too dry, add the rest of the milk; if the batter is too thin, add cornmeal). The batter should be thoroughly moistened, but should still hold a rounded shape on a spoon. Using a teaspoon, scoop up a heaping spoonful of batter and using another spoon (or fingertip) form into a rough ball and slide into the hot oil. Rinsing the spoon in cold water after every 3 balls makes forming them easier. Fry for approximately 5 minutes or until golden brown, turning to brown all sides. Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter. Keep warm in the oven until all the hushpuppies have been fried and dinner is ready to serve. Serve hot. Makes about 18 hushpuppies.


Nutrition

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