Southern Cornmeal Hushpuppies Food

SOUTHERN HUSHPUPPIES RECIPE

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!

HUSHPUPPIES

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.

DEEP-FRIED SOUTHERN HUSH PUPPIES

Steps:

• Gather the ingredients.
• In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil to 370 F.
• In a mixing bowl, combine the self-rising cornmeal mix, self-rising flour, and onion. Add milk and egg and mix well.
• Let the batter stand at room temperature for 5 minutes.
• Drop the batter by tablespoons into the hot oil, careful not to overcrowd the pan.
• Fry the hush puppies in small batches until deep golden brown, turning several times to brown evenly. It'll take around 3 batches at 2 to 3 minutes each.
• Drain on paper towels. Serve and enjoy!

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.

MAMA'S CORNMEAL HUSHPUPPIES

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.

SOUTHERN HUSH PUPPIES

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!