Jazzy Hush Puppies Recipe By Tasty

JAZZY HUSH PUPPIES RECIPE BY TASTY

Steps:

• Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
• Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
• Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
• Working in batches, use a 1-ounce (28 G) ice cream scoop or tablespoon to quickly but carefully scoop 8-10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
• Enjoy!

HUSH PUPPIES

Steps:

• Whisk 3/4 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar and 3/4 teaspoon each baking soda and salt in a bowl. Stir in 1 beaten egg, 1/2 cup each buttermilk and corn kernels, 1 minced jalapeno, 4 minced scallions, and pepper to taste. Deep-fry spoonfuls of the batter in 350 degrees F vegetable oil until golden, 2 to 3 minutes.

BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
• Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
• In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
• In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
• Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
• Preheat a pot of oil to 350˚F (180˚C).
• Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
• Add the hush puppies to the oil and fry until golden brown on all sides.
• Transfer to a wire rack or paper towel lined-plate to drain.
• Serve immediately.
• Enjoy!

HUSH PUPPIES (MADE EASY)

Steps:

• Measure out 2 1/4 cups of the mix (keep leftover mix for later use).
• Combine the mix with eggs and onion, mixing well.
• Drop batter by tablespoonfuls into hot oil (370°). Turn when golden brown and fry on other side till golden.
• Remove with slotted utensil and drain on paper towels.

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.

VICKI'S HUSH PUPPIES

Steps:

• In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
• Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

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.

HOT AND SPICY HUSH PUPPIES

Steps:

• Preheat deep fryer to 375 degrees F.
• Mix all the ingredients together into a large mixing bowl to form a thick batter.
• Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce.
• Mix the above ingredients together.

HUSH PUPPIES

Steps:

• Combine the cornmeal, flour, baking powder, salt, sugar, grated onion and egg and blend well. Add the water rapidly while stirring. The water must be boiling when added.
• Heat the oil to 370 degrees. Drop the mixture by rounded spoonfuls into the oil. Cook until golden brown. Drain on paper towels.