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!
Nutrition Facts : Calories 394 kcal, Carbohydrate 34 g, Cholesterol 33 mg, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, Sodium 584 mg, Sugar 2 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
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-STYLE HUSH PUPPIES
This is a heavenly basic hush puppy recipe. Made with simple ingredients, you taste the sweet goodness of the cornbread. Bits of onion add a little pop of flavor. Just imagine these golden, delicious fried Southern-style hush puppy balls of goodness served alongside your favorite fried fish or shrimp. They're so tasty you could...
Provided by Elaine Bovender
Categories Other Side Dishes
Time 10m
Number Of Ingredients 10
Steps:
- 1. In a large mixing bowl, mix together flour and cornmeal. Add egg, onion, sugar, and spices.
- 2. Add buttermilk and stir with a fork just until blended. The mixture should be fairly stiff. Add a little bit more buttermilk, if necessary.
- 3. Heat oil in deep-fryer to 375 degrees.
- 4. Drop dough by teaspoons into hot oil.
- 5. Fy until hush puppies rise to the top and are golden brown.
- 6. Remove from the fryer and drain on paper towels.
- 7. Serve hot with honey butter, if desired. Enjoy delicious Southern-style hush puppies!
TRADITIONAL SOUTHERN HUSH PUPPIES
Steps:
- Mix the dry ingredients then add the pepper, onion and corn. Make a well in the center of the center of the bowl and add the milk and egg. Mix just until well blended. It's easi if you use your hands. Form into small balls and drop into hot oil. Turn 3-4 times until lightly browned on all sides. Place in a bowl lined with a towel to absorb the excess oil. The exact cooking time and number of hush puppies the recipe yields will depend on the size of the hush puppies.
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.
- Pour oil into 10-inch cast iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil, and fry in batches 3 minutes on each side or until golden. Drain on paper towels. Serve immediately.
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