Hush Puppies
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Baking Powder1 tbsp
Ground Black Pepper1.5 tsps
Salt1.5 tsps
Sugar3 tsp
Baking Soda1 tsp
Cayenne Pepper1.5 cups
ButtermilkDirections:
1
In a medium bowl, mix the cornmeal, flour, baking powder, pepper, salt, sugar, baking soda and cayenne
2
In another bowl, gently mix the buttermilk, scallions and eggs
3
Whisk the wet and dry ingredients together until just combined, then rest the batter for 10 minutes
4
In a 6-quart stockpot, pour enough oil to fill the pan about a third of the way
5
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 to 360 degrees F
6
Drop small scoops or rounded tablespoons of the batter into the oil in batches of eight
7
As soon as the hush puppies start to float, use tongs to rotate and cook until both sides are crisp and light golden brown, 60 to 90 seconds
8
It helps to put a pasta strainer on top of the hush puppies at this point to keep them submerged
9
Use a slotted spoon to remove the hush puppies, and transfer to a clean brown paper bag to remove excess grease
10
Repeat for the remaining batter, about 24 hush puppies total
11
Serve the hush puppies steaming hot