Easy Hush Puppies Recipe | How to make Hush Puppies
Easy Hush Puppies Recipe - These southern style Hush Puppies are around the size of golf balls, and are light and flakey made out of a cornmeal dough that is fried golden brown on the outside and soft on the inside and served as a side dish to any southern meal especially with fried fish. These can be leveled up by also adding Jalapeños or finely chopped Onions and or Bell Peppers. Enjoy!
Hush Puppies Ingredients:
3/4 Cup flour
3/4 Cup Cornmeal
1 tbsp Sugar
1 1/2 tsp Baking Powder
2 tsp Salt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika
1/4 tsp Pepper
1 Egg, Large
1 Cup Buttermilk
4 tbsp Butter, cold and cut into small cubes
Tarter Sauce for serving - Check out my link for a easy Tartar Sauce recipe -
Tarter Sauce Ingredients:
1 cup Mayonnaise
1 TBSP Dill, Fresh or Frozen
1 cup chopped Dill Pickles or fresh Parsley
1 tsp Lemon Juice
1 tsp Sugar
1/4 tsp Ground Black Pepper
2 TBSP finely chopped Onions (optional)
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Best Fried Hush Puppies - Savory and Sweet Recipes
Grab our Can't get Full on Fancy Apron:
Used in this video:
Blue and Red enamel bowls
and 12 Lodge Dutch oven
available:
Green Chile Chipotle Relish:
Kent's Savory Hush Puppy Recipe
1 cup yellow cornmeal
¼ cup of flour
1 ½ tsp baking powder
½ tsp salt
1 egg beaten
¾ cup whole milk
1 small onion, diced
4 sweet peppers, diced
2 jalepenos, diced
In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk in the egg and milk. Stir in the onion, peppers and jalapenos.
With floured hands, pinch off the dough and form into about 2 ½ x ½-inch cylinders.
In a deep cast iron skillet or Dutch oven, heat the oil to 350 - 365°. Drop the batter into the oil. Fry for about 2 to 2-1/2 minutes or until golden brown rotating. Drain on paper towels. Serve warm. Makes 15 - 17.
Shannon's Sweet Hush Puppy Recipe
½ cup minced sweet yellow Vidalia onion
1 tablespoon butter
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 large egg
½ cup milk
2 tablespoons honey
Fry oil
In a skillet, melt the butter. Stir in the onion and cook over medium heat until the onions become tender, about 8 minutes.
Meanwhile, in a medium bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.
In a separate bowl, whisk together the egg, milk and honey.
Toss the cooked onions into the dry flour mixture. Slowly stir in the milk mixture just until combined. Don’t over stir.
Fill a saucepan about 1 ½ to 2-inches deep with the fry oil. Heat over medium-high heat to 350 degrees F.
With your hands, form the dough into about 1-inch sized balls. Add a little flour to your hands if needed to prevent sticking. Add to the oil and fry until all sides are a rich golden brown, rotating frequently.
Cool on a wire rack. Serve warm or at room temperature. Makes about 2 dozen hush puppies
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Justin Wilson: How To Cook Hush Puppies
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Southern-Style Hush Puppies Recipe
This hush puppies recipe makes one of my favorite Southern side dishes. Bite into the crunchy cornmeal coating and you're greeted with the most fluffy and flavorful inside, studded with sweet corn kernels and chopped green onion. Serve your hush puppies the traditional way, with barbecue or fried seafood.
Try this recipe today:
Old fashion Southern Hushpuppies!
#hushpuppyrecipe
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#baking
#homemade
recipe
2 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 t. sugar
4 t. baking powder
1 t. baking soda
1 t. Salt
I small onion
2 eggs
1 1/2 cups buttermilk
opt. 1 t. onion powder
, garlic, jalapeños, ect.
at least 2 inches hot oil
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Lori Brown
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Sunny Anderson's Easy Hush Puppies with a Hot Honey Dipping Sauce | The Kitchen | Food Network
Sunny uses boxed cornbread mix to fry up a batch of hush puppies, served with a hot honey dipping sauce!
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Sunny’s Easy Hush Puppies with a Hot Honey Dipping Sauce
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 35 min
Active: 25 min
Yield: 6 to 8 servings
Ingredients
Batter:
Two 8.5-ounce boxes cornbread mix (I like Jiffy here)
2 tablespoons BBQ seasoning, ancho chile powder or chipotle seasoning
One 14-ounce can creamed corn
2 large eggs, whisked
Frying:
Peanut oil, for frying
Kosher salt
Sauce:
1/4 cup creamed honey
1/4 cup hot sauce (I like Cholula here)
2 tablespoons confectioners' sugar
Directions
For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.
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Sunny Anderson's Easy Hush Puppies with a Hot Honey Dipping Sauce | The Kitchen | Food Network