Saturday, October 29, 2011

Hushpuppies


Okay, so growing up in a coastal southern town with seafood a'plenty one of the common breads served with meals at any seafood restaurant is this delicious fried cornbread-type fritter called a hushpuppy. Where the name came from? I don't know. However...it's so delicious you just can't eat one. When I first moved up north I remember trying to find a mix for making hushpuppies and I went from store to store. I even asked the employees if they had any and usually the response? "What are hushpuppies?" Really? It was pretty strange since it was such a common thing in NC. Well anyway, I finally discovered Paula Deen's recipe which is about identical to a million others. I guess it's the basic recipe. Typically it is fried in the oil of whatever seafood you are already frying or you can fry them on their own. I like to serve them with some homemade honey butter to dip them in. The sweetness makes them even harder to resist.

Ingredients

6 cups vegetable oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, grated
1 cup buttermilk
1 egg, lightly beaten

Directions

Using a deep pot, preheat oil for frying to 350 degrees F.


Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Use a box grater to grate the onion. I like it grated better because it's finer and the you don't have any crunch. I have tried to make them without onions as well as with onion powder because DH is not a fan of onion. But let me tell ya, there is a big difference. It's just not worth it. Stir in the onion.

In a small bowl, stir together the buttermilk and egg. I usually crack the egg into something else before pouring in any batter. It makes fishing out any unwanted eggshell a whole lot easier.

Pour the buttermilk mixture into the dry ingredients and mix until blended. Using two spoons drop the batter, 1 teaspoon at a time, into the oil.


I usually will scoop some batter with one teaspoon, then with the other teaspoon gently press on one side to make the hushpuppy a little smooth and scrape off into the hot oil. Just be careful not to splash yourself.

Fry until golden brown, turning the hushpuppies during the cooking process.


In a microwave safe bowl mix some honey and butter. Melt for 30 seconds and stir. Serve the hushpuppies with your meal accompanied with the honey  butter. Enjoy!


3 comments:

  1. Being from Canada I didn't have a clue what Hush Puppies were for the longest time. I tries them first time few years ago and I loved them. My kids would love this recipe.

    ReplyDelete
  2. My grandma was from Newfoundland. She made the BEST hushpuppies :) I guess she probably learned when she moved down south, but they were delicious!

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  3. Heather's HappeningsJanuary 18, 2013 at 8:55 AM

    Oh my I love hushpuppies!
    Happy SITS Day!

    ReplyDelete

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