Hush Puppy Essentials Ultimate Dipping Sauce Recipes

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HUSH PUPPIES WITH SPICY DIPPING SAUCE



Hush Puppies with Spicy Dipping Sauce image

Hush puppies are a Southern classic! These homemade balls of fried cornmeal batter are quick and delicious. Serve with spicy dipping sauce!

Provided by Michelle

Categories     Appetizer     Side Dish

Time 25m

Number Of Ingredients 13

¾ cup cornmeal
½ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cayenne pepper
¾ cup buttermilk
2 eggs
¼ cup minced yellow onion
2 quarts peanut or vegetable oil (for frying)
⅓ cup sour cream
2 tablespoons mayonnaise
1 tablespoon Sriracha

Steps:

  • Make the Batter: Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour.
  • Make the Dipping Sauce: In a small bowl, whisk together the sour cream, mayonnaise and Sriracha. Cover and refrigerate until ready to serve.
  • Fry the Hush Puppies: Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons (I used a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning hush puppies halfway through cooking.
  • Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. The hushpuppies can be refrigerated in an airtight container for up to 3 days.

Nutrition Facts : Calories 53 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 135 mg, ServingSize 1 serving

SUNNY'S EASY HUSH PUPPIES WITH A HOT HONEY DIPPING SAUCE



Sunny's Easy Hush Puppies with a Hot Honey Dipping Sauce image

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Two 8.5-ounce boxes cornbread mix (I like Jiffy here)
2 tablespoons BBQ seasoning, ancho chile powder or chipotle seasoning
One 14-ounce can creamed corn
2 large eggs, whisked
Peanut oil, for frying
Kosher salt
1/4 cup creamed honey
1/4 cup hot sauce (I like Cholula here)
2 tablespoons confectioners' sugar

Steps:

  • For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
  • For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
  • For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

TENNESSEE STYLE SPICY HUSH PUPPIES WITH MARMALADE DIP



Tennessee Style Spicy Hush Puppies With Marmalade Dip image

This is a southern dish and in Tennessee they don't season and sweeten it like other places. The spicy hush puppies with the sweet dipping sauce go together perfectly! So good, even without the sauce! Courtesy of the Neelys on foodnetwork.com., from the episode: Loungin' and Lunchin'. I have tweaked it just a bit. Enjoy!

Provided by Sharon123

Categories     Lemon

Time 23m

Yield 4-5

Number Of Ingredients 14

1 cup yellow cornmeal
3/4 cup self-rising flour (if you don't have self rising flour, try Self-Rising Flour)
1 teaspoon salt
1/2 teaspoon sugar
1/4-1/2 teaspoon cayenne
1/4-1/3 cup vidalia onion, finely chopped (about 1/2 small onion, may use other sweet onion)
1/2 jalapeno, finely chopped (or 2-3 tbls. canned diced green chilies for less heat)
6 small green onions, sliced thin (or 4 larger ones)
1 large egg, beaten
1/4 cup grated sharp cheddar cheese
1 cup buttermilk
1/2 cup Dijon mustard (or whole grain mustard)
1/2 cup honey
1/2 cup orange marmalade

Steps:

  • Preheat a deep fryer to 375* F. (I just use a saucepan and fill about 2-3" with oil.).
  • Mix all the ingredients together in a large mixing bowl until it becomes thick.
  • Using 2 tablespoons, dip into water. Scoop up about a tablespoonful of the batter and using the other spoon, push off the batter, drop into the hot oil. You can work this in batches. Fry for 3 to 4 minutes or until golden brown. Remove from oil and drain on a paper towels. Serve with dipping sauce.
  • To make the dipping sauce, mix all the dip ingredients together in a bowl. This doubles easily! Enjoy!

Nutrition Facts : Calories 522.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 62.7, Sodium 1391, Carbohydrate 110.1, Fiber 4.6, Sugar 64.2, Protein 11.9

HUSH PUPPIES



Hush Puppies image

Simple yet good.

Provided by Brittney Tun

Categories     Side Dish     Hushpuppie Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 quart vegetable oil for frying, or as needed
½ cup all-purpose flour
½ cup self-rising cornmeal
½ onion, minced
½ cup milk
1 egg, beaten
1 stalk celery, minced
2 cloves garlic, minced
1 pinch Cajun seasoning, or to taste

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.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 404.5 mg, Sugar 2.3 g

HUSH PUPPIES



Hush Puppies image

A fish dinner isn't complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! -Mary McGuire, Graham, NC

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1 cup yellow cornmeal
1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
3/4 cup 2% milk
1 small onion, finely chopped
Oil for deep-fat frying

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.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 86mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

HUSHPUPPIES



Hushpuppies image

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Yield Makes about 24

Number Of Ingredients 16

3/4 cup all-purpose flour
3/4 cup fine-grind cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 cup buttermilk
1/2 small onion, finely chopped
1 jalapeño, seeded if desired, finely chopped
Vegetable oil (for frying; about 6 cups)
Buxton Hall Tartar Sauce (for serving)
A deep-fry thermometer

Steps:

  • Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
  • Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).
  • Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
  • Serve warm hushpuppies with tartar sauce alongside for dipping.
  • Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.

CRAB HUSH PUPPIES WITH CURRIED HONEY-MUSTARD SAUCE



Crab Hush Puppies With Curried Honey-Mustard Sauce image

Indian-flavored hush puppies? Try them-we're sure you'll get hooked.

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Side     Fry     Cocktail Party     Picnic     Quick & Easy     High Fiber     Oscars     Dinner     Crab     Fall     Summer     Shower     Engagement Party     Party     Potluck     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30

Number Of Ingredients 8

1/4 cup Creole mustard
1/4 cup honey
1 3/4 teaspoons curry powder, divided
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crabmeat, diced
1 cup finely chopped green onions, divided
Vegetable oil (for frying)

Steps:

  • Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
  • Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.
  • Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
  • Sprinkle hush puppies with remaining onions. Serve with dipping sauce.

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