SOUTHERN CORNMEAL HUSHPUPPIES
Steps:
- Combine all ingredients in a large bowl. Mix with spoon. The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.
- Have oil hot in a skillet and drop hushpuppies into oil. Cook about 3 to 4 minutes browning on all sides. Remove and drain on paper towels.
HUSHPUPPIES
Whip up this easy hush puppy recipe and enjoy these small, savory, deep-fried cornmeal balls. This Southern treat uses cornmeal, buttermilk, eggs and onion. Perfect alongside seafood. Serve with tartar sauce or an aioli for dipping.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Using a large skillet, preheat oil for frying to 350 °F.
- Using a mixing bowl, stir together the cornmeal, flour, baking soda and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Makes about 3 dozen hush puppies.
SOUTHERN HUSHPUPPIES RECIPE
Light and fluffy deep fried hushpuppies are a real treat when served with a plate of fish and seafood, or with some good old Southern barbecue. Easy to make.
Provided by Steve Gordon
Categories Side Dish
Time 15m
Yield Varies
Number Of Ingredients 6
Steps:
- Place flour in a medium sized mixing bowl.
- Add the corn meal.
- Add the sugar.
- Add the salt.
- Mix all the dry ingredients together.
- Gradually add enough warm water to make a thick batter. Set aside.
- Heat cooking oil in a deep pot until oil reaches 350F degrees for frying.
- Scoop batter by the Tablespoonful and carefully drop into the hot oil.
- Let the puppies cook until golden brown on the bottom.
- Flip puppies over in the oil if they do not flip on their own.
- Fry until golden brown all over.
- Remove when done and place in a paper towel lined bowl to cool.
- Enjoy!
MAMA'S CORNMEAL HUSHPUPPIES
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 48 hushpuppies
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
- Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
- Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
HUSH PUPPIES WITH ONIONS
Make and share this Hush Puppies With Onions recipe from Food.com.
Provided by Nancy Sneed
Categories Breads
Time 16m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients, onion, and egg.
- add boiling water, stirring constantly until mixture is smooth.
- Add more water if necessary.
- Drop by spoonfuls into deep, hot oil.
- Cook until golden brown.
TRUE SOUTHERN HUSH PUPPIES
I spent many a night at "Henry's Fish and Grill", one of the top restaurants in Mississippi, and had these wonderful hush puppies with fresh caught bass that we would catch and the chef so graciously prepared. It wasn't until my cousin married one of the chefs that I ever got the recipe. I never gave it out, but now they are sadly no longer there and I want to pass on this beautiful recipe. I hope you enjoy it--and Chef Henry, this is your recipe.
Provided by STARTERWIFE
Categories Breads
Time 30m
Yield 2 DOZ., 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together and drop in hot oil by teaspoonfuls drain on paper.
SOUTHERN HUSH PUPPIES
Make and share this Southern Hush Puppies recipe from Food.com.
Provided by Mysterygirl
Categories Grains
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet (about 2- 2 1/2 inches of oil) until hot.
- Beat the egg and then mix in the remaining ingredients.
- Make sure that your dry ingredients are all moist.
- Using a tablespoon, drop balls of batter into the hot oil, about 2 inches long by 1 inch thick.
- NOTE: I usually only cook about 4 or 5 at a time.
- These should float in the hot oil, but not be covered by it.
- You will need to turn these as they cook.
- Fry until they are a golden brown and then drain them on paper towels.
- Serve with fish- of course!
Nutrition Facts : Calories 263.1, Fat 4.7, SaturatedFat 1.7, Cholesterol 59.3, Sodium 1182.7, Carbohydrate 49, Fiber 3.9, Sugar 1.3, Protein 8.1
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- Stir together egg and buttermilk; add mixture to dry ingredients. Stir until moistened. Stir in onion.
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