Sides
Hush Puppies
Makes about 20 hush puppies
Hush Puppies
Makes about 20 hush puppies
Ingredients
- 1 cup cornmeal (yellow or white)
- ⅓ 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
Preparation
- 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 Cuisinart® Deep Fryer to the maximum level. Preheat to 375°F.
- Lower the basket into the oil. Drop the batter by tablespoonfuls into the hot oil, about 5 at a time. 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 200°F 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 ⅛ 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 200°F oven.
