Coconut Hushpuppies Recipes

COCONUT HUSHPUPPIES

Steps:

• Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
• Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. 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.
• Add the coconut extract, and cream of coconut to the mixture and stir. Then add the coconut flakes. Mix it all together until well blended.
• Drop the batter, 1 teaspoon at a time, into the oil or if you have a small cookie scoop then use that. Do not crowd. The hushpuppies will grow larger as they fry. Turn them half way through so that both sides are golden.
• Remove and place on a papertowel lined plate. Enjoy!

HUSH PUPPIES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside.
• For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green chile. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down.
• For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes.
• Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F.
• Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven.
• To serve, sprinkle with the cilantro and coconut.

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.