Cast Iron Hush Puppies Recipes

QUICK AND EASY HUSH PUPPIES

Steps:

• Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
• Stir eggs and evaporated milk into dry ingredients until moistened.
• Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
• Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

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:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

CAST IRON HUSH PUPPIES

Steps:

• Combine onion, jalapeno, scallions and parsley in a food processor or blender, and pulse to a rough puree.
• Whisk together the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a small bowl. In a separate bowl, whisk together the milk and egg. Add the vegetable puree and stir to combine. Add the wet ingredients to the dry ingredients and stir until combined. For best results, refrigerate the batter for at least 30 minutes before frying.
• Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast iron) over high heat until it reaches 350 degrees. Carefully add the batter to the hot oil 1 heaping tablespoon at a time, working in batches of six; use another spoon to scrape the batter into the oil, keeping it in a ball shape.
• Fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer the hush puppies to a shallow baking pan and keep hot in a 200-degree oven while frying remaining batter. Heat the oil back to 350 degrees between batches.

HUSH PUPPIES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside.
• For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green chile. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down.
• For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes.
• Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F.
• Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven.
• To serve, sprinkle with the cilantro and coconut.

HUSH PUPPY CORN CAKES

Steps:

• In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
• In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
• Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.