Alligatorhushpuppies Recipes

HUSH PUPPIES I

Steps:

• Heat vegetable oil to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
• Shape the batter into small balls, approximately 1 tablespoon each.
• Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.

GEORGIA HUSHPUPPIES

Steps:

• Stuffed Hushpuppies: Preheat a deep pot halfway filled with oil or a deep-fryer to 350 degrees F. With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown. Allow to cool, then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides. Set aside.
• In a medium saute pan over medium to high heat, saute the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown. Add the heavy cream and turn to low and allow the cream to reduce by half. When cream has reduced by half add the shrimp, lobster, and crawfish and cook until the mixture is slightly thickened. Season with salt and pepper, to taste, and keep warm.
• Creole Tomato Sauce: In a medium sauce pot heat olive oil over medium-high heat and saute the pepper, onion, garlic, celery, and Creole seasoning for 5 minutes. Add the tomatoes and cook for 5 minutes longer. Add remaining ingredients and cook on low for 25 minutes. Remove from stove and puree the sauce as smooth as possible in a blender or food processor. Pass through a sieve or colander. Keep warm
• Preheat the oven to 375 degrees F. To finish the dish: Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes. Place 2 ounces of Creole sauce on plate and top with stuffed hushpuppies.

ALLIGATOR HUSH PUPPIES

Steps:

• Heat oil to 365 F in a deep fryer, or per manufacturer's instructions.
• In a skillet, sauté alligator meat until done. Set aside.
• In a medium mixing bowl, combine all other ingredients, mixing well. Add sautéed alligator and stir to blend. Let stand for 10 minutes.
• Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil; rinse and dry the spoon as needed to keep the batter from sticking.
• Cook the hush puppies, 8 to 10 at a time, until golden brown.
• Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot with your favorite dipping sauce.

HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

HUSH PUPPIES

Steps:

• Mix all ingredients together just until they are wet.
• Refrigerate 30 minutes to 5 hours.
• To cook, heat oil to about 350-375 degrees.
• Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
• Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
• Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
• Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
• Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
• If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
• When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
• If they don't give them a little nudge to make them turn over.
• Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
• If oil is not hot enough, the puppies will be greasy.
• I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
• Adjust oil temperature as needed.
• Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
• They are still mighty good.

BEST HUSH PUPPIES

Steps:

• In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn; stir just until combined. , In a deep-fat fryer, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.