Ree Drummond Hush Puppies Food

CORN FRITTERS

Steps:

• Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!

HUSHPUPPIES

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

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.

HUSHPUPPIES

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.

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
• Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
• Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

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.