HUSH PUPPIES:
Heat oil to 350\
For the fish: Smear a light
s golden brown, turning the hush puppies to cook evenly, 6 to
Pour oil to a depth of 1/2-inch in a large, shallow skillet, and heat to 400\u00b0.
In the meantime, mix dry ingredients together; stir in remaining ingredients.
Drop mixture by spoonfuls into heated oil.
Fry, turning, until brown.
Remove and drain on paper towels.
If needed, keep cooked hush puppies in a 300\u00b0 oven until serving time.
Makes 20 hush puppies.
ossible to avoid splattering. Fry hush puppies until golden brown, about 3
Mix all ingredients together; it should be a little thinner than cookie dough. Drop by rounded teaspoonfuls into 325\u00b0 to 350\u00b0 oil. Cook for 5 minutes.
Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.
Combine dry ingredients except for baking soda. In another small
Preheat oven to 450 degrees. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
Spoon 1 T of the batter into each of the prepared mini muffin pan cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
Mix wet ingredients and add to mixed dry ingredients.
Let rise for 1/2 hour.
Spoon into 375\u00b0 deep fat oil.
Cook until golden brown.
Remove and serve.
Makes 30 hush puppies.
*Hot peppers chopped into batter makes them good.
tir to blend. Let stand for 10 minutes.
Use a
In
large
bowl
mix
together\tmeal, flour, buttermilk, eggs, onion, sugar, garlic and paprika.\tBring 4 cups oil to a boil
in large
pot.
Drop\tby
teaspoonfuls
in hot oil until brown. Yield: 50 hush puppies.
Combine dry ingredients and sift together.
Add beaten egg, buttermilk and chopped onion and mix well.
Drop by spoonfuls into deep, hot fat and cook to a golden brown.
Drain on paper towels and serve hot.
Yields 12 to 16 hush puppies.
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.
Heat vegetable oil to 365 degrees F (185 degrees C).
In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
Shape the batter into small balls, approximately 1 tablespoon each.
Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.
ook, turning once, until the hush puppies rise to the surface and
Heat 2 to 3 inches Crisco oil in deep fryer or large saucepan to 375\u00b0.
Mix cornmeal, flour, baking powder and salt in mixing bowl.
Add remaining ingredients.
Mix well.
Drop batter by tablespoons into hot oil.
Fry a few at a time, 3 to 4 minutes. Drain on paper towels.
Repeat with remaining batter.
Serve immediately or keep warm in 175\u00b0 oven.
Makes about 1 dozen hush puppies.
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.
ngredients and stir until combined. For best results, refrigerate the batter
Beat eggs and buttermilk together and set aside.
Mix all dry ingredients.
Add chopped onions.
Blend in buttermilk.
Heat fat to 375\u00b0.
Drop hush puppies a few tablespoons at a time into the fat.
Fry about 2 to 3 minutes or until evenly browned.
They will float to the surface when cooked.
Drain on absorbent paper and serve at once.