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Hush Puppies
1 cup cornmeal (yellow or white)
¹⁄³ cup plus 1 tablespoon buttermilk
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
pinch freshly ground pepper
2 tablespoons finely minced yellow or white onion
1 large egg, lightly beaten
Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, stir until blended and smooth. Fill the CuisinartЄ Deep Fryer to the maximum level. Preheat to 375ЎF. Lower the basket into the oil. Drop the batter by tablespoonfuls into the hot oil, about 5 at a time Р do not crowd. Fry about 3 to 4 minutes, turning to cook on all sides after they start to float, until crispy and golden brown on the exterior. Lift basket from oil and let drain. Use tongs to transfer Hush Puppies to layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200F oven.
Variations to Hush Puppies:
Add 1 to 2 tablespoons chopped fresh sage or chives to the batter.
Add 1 to 2 tablespoons chopped seeded fresh jalapeno pepper to the batter.
Add 2 tablespoons shredded Parmesan or Asiago cheese to the batter.
Hush Puppy Batter may also be used to make Corn Dogs or Mini Corn Dogs. Dust hot dogs or mini wieners in flour. Coat with a layer of Hush Puppy batter, about 1/8 inch thick. Lower basket into preheated oil. Gently add coated dogs to hot oil and cook until golden brown and floating. Turn with tongs to cook evenly on all sides. Lift basket and let drain. Remove from basket with tongs and drain on layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200F oven.

Servings: Makes about 20 hush puppies

Nutritional information per serving

No nutrition information available

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