Elswets Hush Puppies Amexicana Diabetic Recipes

ELSWET'S HUSH PUPPIES AMEXICANA (DIABETIC)

Steps:

• Combine dry ingredients except for baking soda. In another small bowl, combine eggs, buttermilk, corn, and green onion and stir until blended. Add in remaining ingredients and mix well.
• Add baking soda to wine, and stir until flat. Make sure the wine is in a container larger than necessary to hold liquid, as bubbling and rising will occur.
• Combine mixtures and stir just until moistened, then STOP!
• In a skillet or deep fryer, add oil and heat on medium/high or to 375°F.
• Wearing food handler's gloves (or the juice will burn you UP), spoon batter with common tablespoon and gently roll between hands to form a pseudo-cylindrical shape, deposit back in spoon and gently drop into hot oil. Repeat until oil surface is well populated. Deep fry for about 5 minutes, or until golden brown. Remember to turn them about half way through the process, to brown them evenly.
• Remove to a plate covered in paper toweling to drain.
• In following these directions, you should yield about 30 hush puppies.

PAUL PRUDHOMME'S SWEET HUSH PUPPIES

Steps:

• In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
• Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
• Note: Mix will be very dry.
• Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
• Shape the dough into small balls for deep frying.
• In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
• Drain on towels and serve hot.

MEXICAN HUSH PUPPIES

Steps:

• Mix all and fry by teaspoons or tablespoon (depending how large you like them) in oil till golden brown; drain on paper towel.