Paul Prudhommes Sweet Hush Puppies Recipes

PAUL PRUDHOMME'S SWEET HUSH PUPPIES

Paul Prudhomme's Sweet Hush Puppies image

Make and share this Paul Prudhomme's Sweet Hush Puppies recipe from Food.com.

Provided by Lennie

Categories Breakfast

Time 3h4m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup cornmeal
2 tablespoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup very finely chopped onion
1/2 cup very finely chopped green pepper
1/2 cup very finely chopped green onion, green tops only
1 egg, beaten

Steps:

In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
Note: Mix will be very dry.
Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
Shape the dough into small balls for deep frying.
In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
Drain on towels and serve hot.

SWEET POTATO AND BACON HUSH PUPPIES

Sweet Potato and Bacon Hush Puppies image

Provided by Sandra Lee

Time 30m

Yield 24 hushpuppies

Number Of Ingredients 10

Ingredients

1/4 cup sour cream
1/3 cup honey mustard
1 teaspoon lemon juice
Canola or vegetable oil, for frying
1 (8.5-ounce) box corn bread or muffin mix (recommended: Jiffy)
1/4 cup cornmeal
1/4 cup frozen chopped onions, thawed and drained
1 egg
1/2 cup sweet potato puree
1/4 cup cooked crumbled bacon (about 4 strips)

Steps:

For the dip: Combine the sour cream, honey mustard and lemon juice in a bowl and mix until well blended.
For the hushpuppies: Fill a medium heavy-bottomed pot with enough oil to come 1/3 of the way up the sides. Place over medium heat.
In a large bowl, mix together the corn bread mix, cornmeal, onions, eggs, sweet potato puree and bacon until well combined. When the oil reaches 350 degrees F, carefully drop the batter by the heaping tablespoonful into the oil using 2 spoons or a small ice cream scoop. Fry in batches until golden brown and cooked through, 3 to 4 minutes. Remove from the oil and drain on a tray lined with paper towels. Serve immediately with creamy honey mustard dip on the side.

BRENDA'S SWEET HUSH PUPPIES

Brenda's Sweet Hush Puppies image

I first had these when Buddha first took me to his family's fishing spot on the lake. His Aunt Brenda makes these often. I loathed hush puppies before these. Always thought them dry and bland. Not these! Wow are they yummy. Thanks Brenda!

Provided by 2Bleu

Categories Breads

Time 15m

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup flour
2 tablespoons sugar
1 (16 ounce) can creamed corn
1 onion, diced
1 egg
1/2 cup buttermilk
1 teaspoon vegetable oil
2 tablespoons jalapenos, chopped fine (optional)
vegetable oil (for frying)

Steps:

Mix all ingredients til blended.
Drop by teaspoonfuls into hot oil.
Fry til cooked.

Nutrition Facts : Calories 86.2, Fat 1, SaturatedFat 0.2, Cholesterol 10.6, Sodium 91.7, Carbohydrate 17.8, Fiber 1.1, Sugar 2.9, Protein 2.4

BACON FAT HUSH PUPPIES

Bacon Fat Hush Puppies image

This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.

Provided by Toby Jermain

Categories Deep Fried

Time 1h20m

Yield 30 hushpuppies, about

Number Of Ingredients 16

Ingredients

1 cup cornmeal
1/2 cup unbleached flour
1/2 cup cornflour (available at health food stores) or 1/2 cup masa harina (Mexican corn flour)
1 tablespoon baking powder
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme, lightly crushed
1/4 teaspoon white pepper
1/4 teaspoon dried oregano leaves, lightly crushed
1/4 cup very finely chopped green onion (tops only)
1 1/2 teaspoons minced garlic
2 eggs, beaten
1 cup milk
2 tablespoons chicken fat or 2 tablespoons bacon drippings
peanut oil (for deep frying) or canola oil (for deep frying)

Steps:

Combine all dry ingredients in a large bowl, breaking up any lumps.
Stir in green onions and garlic, add eggs, and blend well.
In a small saucepan, bring milk and lard (or other fat) to a boil.
Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
Refrigerate 1 hour.
In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
Drop batter by tablespoonfuls into the hot oil.
Do not crowd.
Cook until dark golden brown and cooked through, about 1 minute on each side.
Drain on paper towels.

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