Hush Puppy Style Clam Cakes Recipes

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 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.

HUSH-PUPPY STYLE CLAM CAKES

Steps:

• Put sourdough and all spices, jalapeno, garlic cloves and shallot into food processor with chopping blade and run until break is broken down into crumbs.
• Remove to mixing bowl and add cornbread mix and mix inches Add clam juice, eggs and 1/2 cup milk. Mix until forms batter. Fold in clams.
• Mix in panko crumbs to thicken the batter to a dough like consistency. If needed, add additional milk from remaining 1/2 cup.
• Heat oil in a deep sided skillet to 375.
• spoon out tablespoon sized ball of dough (approx 1" diameter), pat flat and place in pan. Cook approximately 2-3 minutes each side or until golden brown.

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.

CRAB CAKE HUSH PUPPIES RECIPE - (4.4/5)

Steps:

• Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl. Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°. Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. Serve with your favorite rémoulade or cocktail sauce.

HAWAIIAN HUSH PUPPIES

Steps:

• Heat oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
• Mix canned corn, pineapple, cornmeal, flour, Cheddar cheese, onion, sugar, eggs, salt, and pepper together in a large bowl.
• Drop as many teaspoonfuls of batter into the hot oil that the pan will allow; cook until golden brown or until they float to the top, about 5 minutes. Drain on a paper towel-lined plate. Repeat with any remaining batter.

JIMMY'S CLAM AND CORN FRITTERS

Steps:

• Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.