Light As Hell Hush Puppies Recipes

SOUTHERN HUSH PUPPIES

Steps:

• Preheat 2 inches of oil in a large skillet to 365 degrees. In a medium sized mixing bowl add the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper. Add the egg and buttermilk and stir until combined. Stir in cubed butter.
• Drop the batter by rounded teaspoonfuls in the hot oil. Let cook until they are golden brown 2-3 minutes. Remove with a metal strainer on a paper toweled lined plate. Serve with tarter sauce if desired.

HUSHPUPPIES

Steps:

• Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
• Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
• Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.

HUSH PUPPIES

Steps:

• In a medium bowl, mix the cornmeal, flour, baking powder, pepper, salt, sugar, baking soda and cayenne. In another bowl, gently mix the buttermilk, scallions and eggs.
• Whisk the wet and dry ingredients together until just combined, then rest the batter for 10 minutes.
• In a 6-quart stockpot, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 to 360 degrees F. Drop small scoops or rounded tablespoons of the batter into the oil in batches of eight. As soon as the hush puppies start to float, use tongs to rotate and cook until both sides are crisp and light golden brown, 60 to 90 seconds. It helps to put a pasta strainer on top of the hush puppies at this point to keep them submerged. Use a slotted spoon to remove the hush puppies, and transfer to a clean brown paper bag to remove excess grease. Repeat for the remaining batter, about 24 hush puppies total.
• Serve the hush puppies steaming hot.

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.

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 FROM THE LOVELESS CAFE

Steps:

• In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
• Stir in onions.
• Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
• Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375° on a deep-fry thermometer.
• Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.
• Transfer to a paper-towel-lined plate.
• Serve immediately.