Friday, December 27, 2013

Southern Hushpuppies

  • Being from the south you grow up eating hushpuppies so here is a recipe that worked out pretty well for us.   My middle child who is my picky eater had 3!  That is a major accomplishment.
  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped yellow onion or 2 green onions, finely chopped (I used 1 tsp, next time will use 2 tsp)
  • 1 egg, beaten
  • 1 1/2 to 2 cups buttermilk
  • Peanut or vegetable oil, for frying
  • Salt
 Sift the all-purpose flour, cornmeal, sugar, baking powder, salt and cayenne together over a large bowl. Stir in the green onions, eggs and 1 1⁄2 cups of buttermilk. Stir gently and add additional buttermilk if the batter is too thick (it should be the consistency of thick cornbread batter).

Pour oil into a large, heavy-bottomed pot to a depth of 2 inches and heat over medium-high to 350 degrees F. Drop 8 to 10 spoonfuls of the batter into the hot oil and cook until golden brown, turning often, for about 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate and sprinkle with salt. Continue with remaining batter.

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