Hush Puppies 15Jul09

I absolutely love hush puppies. Little cornbread poppers, deep fried. I could almost eat them more than fries. Almost! For those who don’t know, hush puppies are deep fried cornbread balls. Served with whipped honey butter or a remoulade. Great for appetizers at a dinner party or just as a snack. I made these with my po’ boys the other day and they were the perfect addition to the meal.

Now I add in a bit of corn, jalapeños and onion in my recipe because I think it gives it a better texture and adds to the taste. You can of course spice it up even more by adding more jalapeños or spice. The buttermilk gives it that smooth consistency once you bit through the crunchy exterior. Mmmmm my mouth is watering just writing about it!

Ingredients:
3/4 cup cornmeal
1/2 cup self-rising flour
1 teaspoon of baking soda
1/2 teaspoon salt
1/2 yellow onion, finely diced
1/4 cup of finely diced pickled jalapeños (bout a handful)
1/4 cup of sweet corn kernels
1/2 cup buttermilk
1 egg
1/4 teaspoon ground white pepper
pinch of cayenne pepper
pinch of garlic salt
vegetable oil for frying

Step 1: The mixing!
In a large mixing bowl, combine the cornmeal, flour, baking soda, salt, pepper, cayenne and garlic salt. Chop up your onion and jalapeños and set aside. In another bowl, beat the egg and buttermilk together until well combined. Add in the onion, jalapeños, and corn to the flour mixture, mix slightly. Now add the egg and buttermilk and mix. We’re ready to fry!

Step 2: The frying!
In a large deep pot, heat up about 4-6 cups of vegetable oil on medium heat to about 350°F or 180°C – you can use a thermometer if you want. Or just test the first one when you think it’s hot. It should start bubbling really fast and loud when it’s ready. Have a baking pan lined with parchment paper ready. Drop in the batter 1 tablespoon at a time. You can do about 4 or 5 depending on the size of your pot. Do not overcrowd them! Flip once and fry until golden brown, this should all take about 3 minutes. Use a slotted spoon or spider net scooper to remove and onto the baking sheet. Do them in batches. Put the first dish in the oven on low heat to keep warm while you finish the rest.

I had mine with my po’ boy sandwiches but you can serve them as a snack, appetizer, or party nibbles. Honey butter would go perfect with it, see recipe. Or you can make a remoulade as a dipping sauce, see recipe. Or you can have them plain, just as delicious! Hope you like it!

Posted by: Maggie Ha
Category: food, mmmm, recipes
Tags: american, Cajun, cooking, food, recipe, recipes, snacks

This entry was posted on Wednesday, July 15th, 2009 at 5:24 pm and is filed under food, mmmm, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.