Hushpuppies
Ingredients
3⁄4 cup cornmeal
1⁄2 cup all purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 teaspoon salt
1⁄4 teaspoon cayenne pepper
3⁄4 cup buttermilk
2 large eggs
1⁄4 cup onion, minced
2 quarts peanut or vegetable oil
Instructions
1. Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Let batter sit at room temperature for 10 minutes or up to 1 hour.
2. Heat oil in large Dutch oven over medium-high heat to 350*F. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet and repeat with remaining batter. Serve.
Note: Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450*F oven for about 10 minutes.
Comments
This recipe is from the 2009 Cook’s Country Annual and the hushpuppies tasted awesome! I was amazed! All the hushpuppies I’ve had before have been dense balls but these were light and airy! The number of exclamation points I’ve used here should indicate how tasty they were. I had a hard time getting them into the oil since the batter was very wet. However, even if they all didn’t look very neat, the taste more than made up for looks.
Shown here with Smoked Beef Brisket and Cheater Greens (sans bacon).
Cook’s Country 2009