HUSH PUPPY MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME
Edna Bullet of Wilburton, Oklahoma adds garlic powder and red pepper flakes to the cornmeal that creates these golden hush puppies. "You'll win rave reviews for the crunchy crust and spicy flavor of these corn-filled bites," she promises.
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 4 dozen per batch.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (4-1/2 cups total)., To prepare hush puppies: In a large bowl, combine 1-1/2 cups mix, corn, onion and egg; stir just until moistened. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Drop batter by teaspoonfuls into oil; fry until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
HOW TO MAKE THE VERY BEST SOUTHERN HUSH PUPPIES | KITCHN
Steps:
- Prepare plate for draining hush puppies. Line a large plate with a double layer of paper towels.
- Combine the dry ingredients. Whisk 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon granulated sugar, if using, together in a large bowl.
- Prepare the wet ingredients and add to the dry. Grate 1/2 small yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add 1 large egg and 1 cup buttermilk.
- Mix and rest the batter. Stir until combined. Set aside for 15 minutes while the oil heats.
- Heat the oil and prepare a plate for draining the hush puppies. Add enough peanut or vegetable oil to a Dutch oven for a depth of 1 1/2 inches (about 4 cups). Heat over medium-high heat to 365ºF.
- Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.
- Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter.
Nutrition Facts : SaturatedFatContent 1.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 42.3 g, SugarContent 3.2 g, ServingSize Serves 6, ProteinContent 6.4 g, FatContent 3.8 g, Calories 232 cal, SodiumContent 303.3 mg, FiberContent 1.9 g, CholesterolContent 0 mg
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- Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter.
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