Hushpuppies

1

Makes about 30 hushpuppies
Credit: The Bon Appetit Cookbook
Originally from February 2013 on my old blog

I know, I know, I really slacked off on the pictures for this one. I was 13 at the time. Don’t hold me accountable for anything I did at the age of 13 or younger.

You are probably very confused by the picture above, as you should be. I know, my hush puppies did not turn out looking like the ones you get in those warm baskets at the restaurants. I couldn’t get the dough to stop dripping into little pieces when I fried them. But they tasted good! And I’m sure that, with a little practice, I could get them into actually uniform balls, and not those randomly sized, randomly shaped… whatcha-ma-call-its. I served these with BBQ short ribs and “Confetti Corn,” which are both also posted on my blog.

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 pinch cayenne powder (I skipped this. They probably could have used it, but, I wasn’t going to buy a jar of it for a pinch).
  • 1 pinch ground black pepper
  • 1 cup cold whole milk
  • 2 eggs
  • ¾ cup chopped green onions
  • 2 tbsp minced onion
  • 1 garlic clove, minced
  • ½ tsp hot pepper sauce (optional)
  • Dash of Worcestershire Sauce (optional)
  • Vegetable or corn oil (for frying)

Whisk first 6 ingredients (dry) in large bowl to combine. Whisk all other ingredients (wet) in a medium bowl to blend; add to bowl of dry ingredients and stir with a fork until combined. If it seems a little thin, add more cornmeal. I didn’t do this, and my batter was so think that it was difficult to fry, so i think this would be a good solution. Let sit for 30 minutes.

Pour enough oil into a heavy saucepan or dutch oven to reach 3 inches in depth and heat to 350 F (I don’t have a deep-frying thermometer, so I just set it over medium heat; about level 5 or 6. I read that if you drop a piece of day-old bread into 350 F oil, it should brown in 30 seconds.)

Working in batches, drop batter by tablespoon fulls into the hot oil; do not crowd. Fry until golden brown, about 5 minutes, more or less. Using a slotted spoon, transfer the hush puppies to paper towels to drain, and serve warm.

Happy dining!

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