Hushpuppies

OK…I will admit it…Hushpuppies are one of my guilty pleasures…Not the overly dense, dry, fried cornbread variety but the fluffy, oniony mouthwatering variety that comes from using self rising flour and self rising cornmeal and fresh onions and jalapenos…

My philosophy on “junk food” is and always will be, “If I’m going down, I’m going down right!” I’m not going to waste the “cheat” on mediocrity…I’m going to revel in the sublime pleasure of ingesting a little piece of heaven…OK…that was over the top…but these hushpuppies are delicious and guaranteed to be among the best you’ve ever tasted (especially if your hushpuppy experience is limited to Long John Silvers).

I feel like no fish fry is complete without hushpuppies and buttermilk battered onion rings.

Hushpuppies
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Hushpuppies
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Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat oil in a stockpot or deep fryer to 375 degrees.
  2. In a large mixing bowl, stir together dry ingredients. Grind the spices and garlic using a mortar and pestle into a thick paste. Add the "vegetables" and spices to the dry ingredients. Add buttermilk and egg. Mix until blended.
  3. Drop the batter one teaspoonful at a time into the oil. Fry until golden brown turning once during the cooking process.
Recipe Notes

Use two spoons that have been sprayed with cooking spray and dip the spoon into a glass of water after each hushpuppy is dropped into the oil.

Serve with fried fish and tartar sauce.

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