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Try this recipe for Hush Puppies the next time you serve fish or have a shrimp boil. They’re quite scrumptious.
Okay, so here’s a little something you probably don’t know about me. I love hush puppies. My favorites come from Long John Silvers. When I was a girl, I used to eagerly anticipate eating there when my folks would take us out for dinner. Of course, I never ordered fish or anything fishy. I ordered their chicken strip dinner (which I also loved) that came with fries and these sweet, round hush puppies. My favorite!
I loved this little shack so much, it’s the second place my husband and I ate at on our honeymoon. If you’ve been here very long, you may know already that the first place we ate at was Sonic, minutes before midnight. In an ice storm.
Now, as an adult who takes great pleasure in making her own food, I had to figure out a way to make my own little puppies to go with fish or shrimp. This recipe fits the bill quite splendidly.
Ingredients Needed to Make Hush Puppies
- ground cornmeal
- all-purpose flour
- dried parsley
- baking powder
- seasoned salt
- onion powder
- garlic powder
- large egg
- peanut oil for frying
Instructions for Making this Recipe
Using a large dutch oven, preheat oil for frying to 375 degrees. In a medium bowl, combine cornmeal, flour, sugar, parsley, baking powder, seasoned salt, onion powder, and garlic powder. Add buttermilk and egg. Stir well.
Drop by teaspoonfuls into hot oil. Cook in batches until golden brown, about 2-3 minutes per batch.
Remove from oil with a long-handled wire strainer. Drain on a baking sheet covered with paper towels. This recipe makes about 30 hush puppies.
I will note, that the last time I made them, they didn’t turn out as round and pretty as my first ones. I think it was because I allowed the dough to set too long before I put them in the fryer, which gave the cornmeal too much time to absorb the milk. And thus made my dough more stiff than it should be. But either way, they were quite tasty. And hey, they’re just rustic-looking, right?
- 1 1/2 cup ground cornmeal
- 1/2 cup flour
- 1/4 cup sugar
- 2 teaspoons chopped parsley
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 cup buttermilk
- 1 large egg
- peanut oil for frying
- Using a large dutch oven, preheat oil for frying to 375 degrees. In a medium bowl, combine cornmeal, flour, sugar, parsley, baking powder, seasoned salt, onion powder, and garlic powder. Add buttermilk and egg. Stir well.
- Drop by teaspoonful into hot oil. Cook in batches until golden brown, about 2-3 minutes per batch.
- Remove from oil with a long-handled wire strainer. Drain on a baking sheet covered with paper towels. Makes about 30 hush puppies.
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