Hush Puppies I Recipes

HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

SIMPLE HUSH PUPPIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter.
• Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

VICKI'S HUSH PUPPIES

Steps:

• In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
• Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

HUSH PUPPIES

Steps:

• Mix all ingredients together just until they are wet.
• Refrigerate 30 minutes to 5 hours.
• To cook, heat oil to about 350-375 degrees.
• Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
• Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
• Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
• Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
• Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
• If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
• When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
• If they don't give them a little nudge to make them turn over.
• Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
• If oil is not hot enough, the puppies will be greasy.
• I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
• Adjust oil temperature as needed.
• Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
• They are still mighty good.

HUSH PUPPIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

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.

GRANDMA'S HUSH PUPPIES

Steps:

• Pour vegetable oil into the fryer of your choice. Allow it to be getting hot while mixing.
• Mix the first five ingredients together in a large bowl.
• Add the last four ingredients and mix well.
• If the batter isn't the consistency of pancake batter, add a little more flour to thicken or a little more milk for thinning.
• Take a metal spoon and dip into the hot grease. This allows the batter to just slide off into the grease after putting on spoon.
• Now, take about 1 tbs. size spoonfuls and place into grease.
• Allow to cook for about 5 minute or until golden brown and turn.
• Let cook on other side for about 3 more minute.
• Remove from grease and drain on paper towel lined plate.
• Enjoy with fried fish and cole slaw.