HUSHPUPPIES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.
- Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.
HUSHPUPPIES
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings (2 dozen hushpuppies)
Number Of Ingredients 9
Steps:
- Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
- When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.
HUSH PUPPIES
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
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.
MISS BROWN'S HUSHPUPPIES TWO WAYS
Whenever I have a fish fry, I have to have hushpuppies on the side. These are served with honey butter, but they are also great with tartar sauce. If you're a purist, I've included a plain version in addition to a fun Low Country twist with fresh okra in the batter.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 3 dozen
Number Of Ingredients 18
Steps:
- For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
- Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn't too thin. It should hold its shape when scooped out with a spoon.)
- Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.
- Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.
DRY FRIED OKRA
Steps:
- Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside.
- Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
- Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.
HUSHPUPPIES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield about 30 hushpuppies
Number Of Ingredients 11
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.
BUTTERMILK HUSH PUPPIES
Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!
Provided by Mama Smith
Categories Side Dish Hushpuppie Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
- Preheat oven to 200 degrees F (95 degrees C).
- Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
- Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
- Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
- Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 34.9 g, Cholesterol 47.7 mg, Fat 19.8 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 276.8 mg, Sugar 8.7 g
HUSH PUPPIES JUSTIN WILSON STYLE
These are absolutely the greatest and go great with fried fish. This recipe is from the late Justin Wilson
Provided by Nimz_
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all dry ingredients.
- Add egg, buttermilk and onions.
- Mix well.
- Drop in deep hot oil by spoonsful and brown on all sides.
Nutrition Facts : Calories 138.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 32.2, Sodium 605.3, Carbohydrate 25.9, Fiber 1.9, Sugar 1.8, Protein 4.9
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